Speedy Scotch Lamb Shawarma Flatbreads

Nutrition

Energy 670kcal
Fat 30g
Sat Fat 10g
Fibre 14g
Protein 49g
Salt 1.2g

Ingredients

Cooking Method

Method:

1
Make the marinade by mixing the olive oil, garlic, zest and juice of a lemon and spices in a small bowl. Pour the marinade over the lamb steaks, massaging it into the meat. Leave for 30 minutes at room temperature while you prepare the salad and dressing.
2
Add the red cabbage, red onion, cucumber, tomatoes, chopped gem lettuce, mint, sumac if using and the juice of the remaining lemon to a large bowl. Mix well and season to taste. Set aside until ready to serve.
3
For the tahini dressing, whisk everything together using a fork in a small bowl. Add a splash of water until the dressing is at a drizzling consistency and season to taste.
4
When you are ready to fry the steaks, heat a large nonstick frying pan over a high heat. Add the steaks, and fry for 3 minutes on each side for pink meat. Leave to rest covered in foil for a few minutes.
5
Heat the flatbreads according to the packet instructions. Slice the steaks and assemble your shawarma wraps with strips of lamb, some salad, a drizzle of the dressing and some crumbled feta. Garnish with extra mint leaves if desired.

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