Shawarma Lamb Salad
Hearty Turkish Feast
6 - 8
Serves
20 mins
Prep Time
40 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This delicious Mediterranean dish is packed to the brim with nuanced flavours and hearty ingredients.
This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart
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High Iron
High Protein
Ingredients
Lamb
1kg Quality Mark butterflied boneless lamb leg
Spice Rub
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp ground coriander
1 1/2 tsp ground turmeric
1/2 tsp ground ginger
2 tsp smoked paprika
1 tsp salt
3 Tbsp olive oil
Salad
3 cups cooked bulgur wheat
i
4 large, ripe tomatoes
1 Lebanese cucumber
peeled and cut into ribbons
1/2 red onions
very thinly sliced
1/2 cup flat-leaf parsley
1/2 cup fresh mint
Salad Dressing
1/2 preserved lemons
i
skin only
1 Tbsp lemon juice
1/3 cup flat-leaf parsley
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
1 tsp salt and pepper
Method
Lamb
Salad
1
Put all the spice rub ingredients in a bowl and mix together until well combined.
2
Place the lamb in a dish and rub all over with the spice mix.
3
Refrigerate for 2-3 hours or ideally overnight. (Be sure to remove the lamb from the fridge an hour or so before cooking so that it can come up to room temperature.)
4
Preheat your BBQ to a medium heat and cook the lamb for 25-30 minutes until medium.
Start Timer
5
Remove and allow to rest before slicing.
Nutrition Information per Serving (399g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1945 kJ (465 kcal)
Protein
30.6g
Total Fat
27.1g
Saturated Fat
5.2g
Carbs
22.0g
Sugars
3.9g
Sodium
521mg
Iron*
4.1mg
* Percentage of recommended daily intake (Aust/NZ)
