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Lamb shawarma
Fruit and vegetables
4 tbsp ground
coriander
4 tsp
garlic
powder
2 unwaxed
lemons
, finely grated zest and juice
1
onion
, quartered
1 unwaxed
lemon
, finely grated zest and juice only
2 yellow
peppers
, deseeded and roughly chopped
320g/11oz frozen
sweetcorn
, defrosted
1 red
chilli
, deseeded and finely chopped (optional)
3 tbsp roughly chopped
fresh coriander
(optional)
1
cucumber
2
garlic
cloves, peeled
1 tsp ground
coriander
Tins, packets and jars
320g/11oz wholewheat
couscous
Cooking ingredients
4 tbsp ground
cumin
2 tbsp
smoked paprika
2 tbsp medium
chilli powder
(or mild or hot, if you prefer)
2 tbsp freshly ground
black pepper
4 tsp
ground ginger
2 tsp freshly grated or ground
nutmeg
2 tsp
garam masala
1 tsp ground
turmeric
2 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
320g/11oz 0%-fat Greek-style natural
yoghurt
Meat, fish and poultry
1.5–1.6kg/3lb 5–8oz
lamb shoulder
(bone-in)
Other
4 tbsp spice mix (from above)
4 wholemeal
pitta breads
, to serve
400ml/14fl oz boiling water
Back to recipe
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