Speedy lamb shawarma
Serves 2-4 Middle Eastern
I do love a kebab. Admittedly, this is not the world’s best-kept secret, as over the years I have written many kebab recipes using every kind of meat. This is my go-to when I want good value and quick, easy results. Lamb neck is completely underrated, especially for quick cooking, although it is equally good for slow-cooked dishes. Once you try this recipe, I know it will become as firm a favourite of yours as it is mine. Serve in wraps or warmed pitta bread with yogurt, sliced onion, tomato, pickled cucumber and coriander leaves, or on a bed of mixed leaves with pomegranate seeds and a good drizzle of pomegranate molasses.
Ingredients
- vegetable or olive oil
- 500 g lamb neck fillets, trimmed of any thick top layer of fat
- 50 g butter
- 1 teaspoon garlic granules
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoons cayenne pepper (or chilli flakes if you prefer)
- Maldon sea salt flakes and freshly ground black pepper
To serve
- tortillas
- Greek or natural yogurt
- thinly sliced red onion
- sliced tomatoes
- sliced pickled cucumbers
- coriander leaves
Instructions
