Lamb shawarma stuffed pittas
4
Points®
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)
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.
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