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Photo of Lamb shawarma stuffed pittas by WW

Lamb shawarma stuffed pittas

4
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
A favourite choice on a night out, you can still enjoy shawarma at home with this succulent lower in SmartPoints version. The tahini-yogurt sauce adds a characteristic flavour of the Middle East.

Ingredients

Lamb Leg Steak, Lean, Boneless, raw

400 g

Fat Free Natural Yogurt

100 g

Lemon

1 zest(s) of 1

Lemon Juice, Fresh

1 teaspoon(s)

Vinegar, All Types

1 tablespoon(s), cider

Cardamom Pods

1 teaspoon(s)

Allspice

¼ teaspoon(s)

Ground Cumin

½ teaspoon(s), level

Garlic

1 clove(s)

Black pepper

1 pinch

Fat Free Natural Yogurt

100 g

Tahini paste (sesame paste)

1 tablespoon(s)

Garlic

1 clove(s)

Tomato

3 large

Cucumber

100 g

Pickled gherkins, no added sugar

105 g, drained

Wholemeal Pitta Bread

4 medium

Instructions

  1. Ahead of time, marinate the lamb. Combine the yogurt, lemon zest and juice, vinegar, spices and garlic. Season and mix with the lamb. Cover and marinate for at least 2 hours, or overnight.
  2. When ready to cook, preheat the grill to a high setting.
  3. Shake the marinade off the pieces of lamb and spread out on a foil-lined tray. Grill for 8–10 minutes until the lamb is cooked through and starting to char at the edges.
  4. Meanwhile, stir the yogurt, tahini and garlic together to make the sauce, then combine the tomatoes, cucumber and pickled cucumbers in a separate bowl. Lightly toast the pittas under the grill and split them open.
  5. Stuff the pittas with the lamb and salad, and drizzle generously with the tahini-yogurt sauce.

Notes

Tahini is a sesame paste that is used a lot in Middle Eastern cooking. It’s a key flavour in houmous.

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