Simple lamb shawarma flatbreads

Name: Simple lamb shawarma flatbreads
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp Ottolenghi Shawarma Marinade; 4 Essential British Lamb Leg Steaks; 2 tbsp Cooks’ Ingredients Tahini; ½ lemon, juice; 1 clove/s garlic, crushed; 200 g packs The Levantine Table 2 Handstretched Flatbreads; 200 g pack baby cucumbers (or 1 midi cucumber), thinly sliced; 250 g cherry tomatoes, quartered; 1 shallot, thinly sliced; 25 g packs flat leaf parsley, leaves roughly chopped

Tuck juicy lamb steaks, marinated in a smoky, gently spiced shawarma paste, into warm flatbreads and top with a classic Mediterranean parsley salad for the perfect shawarma wraps. This lamb shawarma is laid-back summer eating at its best – ideal for long evenings with friends, the kind of meal where second helpings are a must. Enjoy as part of a bigger Mediterranean spread with more of our Mediterranean recipes and treats from our The Levantine Table range.

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HealthyHigh proteinSource of fibre1 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
PlusMarinating

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3 tbsp Ottolenghi Shawarma Marinade
4 Essential British Lamb Leg Steaks
2 tbsp Cooks’ Ingredients Tahini
½ lemon, juice
1 clove/s garlic, crushed
2 x 200g packs The Levantine Table 2 Handstretched Flatbreads
200g pack baby cucumbers (or 1 midi cucumber), thinly sliced
250g cherry tomatoes, quartered
1 shallot, thinly sliced
2 x 25g packs flat leaf parsley, leaves roughly chopped

Brush the marinade over the lamb, then cover and leave to marinate for 5-30 minutes. Meanwhile, stir together the tahini, lemon juice, garlic and 2 tbsp water to make a smooth dressing. Season.
Heat the grill to high, place the lamb on a rack, discarding any excess marinade, and cook for 5 minutes each side until browned all over, but still a little pink in the centre. Transfer to a warm plate and leave to rest for 5 minutes. Place the flatbreads under the hot grill for 1 minute each side.
Meanwhile, toss together the cucumber, tomatoes, shallot and parsley.
Slice the lamb and pile on the flatbreads with the parsley salad. Drizzle over the tahini dressing and serve.

Cook’s tip

Last‑minute guests and 25 minutes feeling like a stretch? Say hello to our Waitrose Slow Cooked Lamb Shawarma. Succulent British lamb shoulder, rubbed with aromatic spices and slow‑cooked for a generous 8 hours until meltingly tender. The clever bit? Simply pop it in the air fryer, shred and share – it’s ready in just 15 minutes, serves two, and tastes like you planned it all along.

Typical values per serving when made using specific products in recipe