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Arabic Lamb Schwarma August 9, 2010

Filed under: Meat — delishuss @ 10:07 pm

This recipe takes a bit of preparation, so don’t do what I did and start the recipe at 21:00.  In my humble opinion this is gorgeous, why not give it a try. This recipe uses leg of lamb; I used lamb steaks instead and cut them into cubes.


For the lamb kebabs

450g leg of lamb, sliced

2 tbsp olive oil

2 tbsp cider vinegar

1 lemon, juiced and half the zest

2 cloves of garlic

1.5 tsp of black pepper

1 tsp of ground spice

1 tsp of cinnamon

3 cardamon pods, crushed

1 tsp of cumin seeds, crushed

Pinch of chilli powder

25g fresh coriander, chopped

Pinch nutmeg grated

1 tbsp of sugar

For the parsley tahini dip

2 cloves garlic

1 tsp salt

300ml of tahini

2 lemons, juice only

1 very large handful of parsley, finely chopped

For the tabbouleh

200g bulgar wheat

1 stock cube

2 tomatoes, peeled and de-seeded

3 tbsp finely chopped spring onions

½ cucumber, deseeded and very finely chopped mint

200g very finely chopped parsley

4 tbsp lemons, juice only

5-6 tbsp olive oil

100g rocket lettuce

To serve


Red onions, thinly sliced.


  1. For the lamb kebabs: slice the lamb thinly. Mix in a bowl with all the other ingredients and leave to marinade in the fridge overnight. (Don’t stress, if you haven’t time, give it 30 minutes if using lamb steaks).
  2. The next day, cook the shreds of lamb on a hot griddle pan or barbecue.
  3. For the parsley tahini dip: using a pestle and mortar, pound the garlic and salt to a paste. Mix in the tahini then whisk in the lemon juice- it will start to become sticky. Start dribbling in a little warm water, still whisking until you get the consistency of thick double cream. Stir in the parsley.
  4. For the tabbouleh: Cook bulgar wheat according to packet instructions, add the stock cube during cooking. Drain the soaked bulgar in a colander.
  5. Tip into a mixing bowl and stir in all the other ingredients tasting and adjusting with seasoning all the way.
  6. Make the schwarma wraps by loading flatbread with a mixture of the grilled lamb, tabbouleh, and tahini dip. Scatter with red onion and roll up to serve.

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