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Shawarma plate

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Shawarma plate
Shawarma plate
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This clever plate of lamb and tahini is perfect for sharing with whoever happens to drop in.

Ingredients

  • 600g lamb leg steaks, thinly sliced
  • 1 small brown onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 2 tablespoons extra virgin olive oil
  • 2 large pieces Lebanese bread, torn into triangles
  • Fresh mint sprigs, to serve
  • Sweet paprika, to serve
  • Lemon wedges, to serve

Tahini sauce

  • 130g (1/2 cup) Greek yoghurt
  • 95g (1/3 cup) tahini
  • 2 garlic cloves, finely grated
  • 2 tablespoons lemon juice
  • 1 tablespoon warm water

Method

  • Step 1
    For the tahini sauce, combine the yoghurt, tahini, garlic and lemon juice in a bowl. Gradually add the water to loosen the mixture. Season. Cover with plastic wrap and store in the fridge until required.
  • Step 2
    Combine the lamb, onion, garlic, cinnamon and allspice in a bowl. Season.
  • Step 3
    Heat oil in a large frying pan over high heat. Fry bread, turning, in 2 batches, for 1-2 minutes or until crisp. Use tongs to transfer to a plate lined with paper towel.
  • Step 4
    Reheat the oil in the pan. Cook the lamb mixture, in 2 batches, for 3 minutes or until golden. Arrange the bread, lamb, tahini sauce and mint sprigs on a plate. Sprinkle with paprika. Serve with lemon wedges.
  • Low carb
  • Lower gi

Nutrition

  • 2406 kj

    Energy

  • 34g

    Fat Total

  • 7g

    Saturated Fat

  • 6g

    Fibre

  • 43g

    Protein

  • 20g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Al Richardson
  • Publication: Taste Magazine

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