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
Red onions, thinly sliced.
- 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).
- The next day, cook the shreds of lamb on a hot griddle pan or barbecue.
- 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.
- For the tabbouleh: Cook bulgar wheat according to packet instructions, add the stock cube during cooking. Drain the soaked bulgar in a colander.
- Tip into a mixing bowl and stir in all the other ingredients tasting and adjusting with seasoning all the way.
- 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.