Greek Lamb Shawarma Wraps with Pea Hummus.
Serves 4
Shawarma Spice Mix
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp allspice
1⁄2 tsp ground black pepper
11⁄2 tsp sea salt flakes
1 tsp ground cinnamon
1 tbsp olive oil
Pea Hummus
2 cups frozen peas, blanched
1 tsp ground cumin
1⁄2 cup mint leaves
2 garlic cloves
2 tbsp tahini paste
1 tbsp lemon juice
3 tbsp olive oil
1 pack Silver Fern Farms Lamb Steaks
1 large red onion, cut into thin wedges
1 tbsp extra virgin olive oil
4 Greek pita breads
4 baby cucumbers, sliced lengthways
Fresh mint, to garnish
Chargrilled lemon wedges, and chargrilled haloumi, to serve
To make Shawarma spice mix, combine all spices into a screw- top jar. Shake to combine.
Place Silver Fern Farms Lamb Steaks into a large bowl, sprinkle with spice mix, and drizzle with olive oil. Cover bowl and chill in fridge for 4 hours to infuse.
To make the pea hummus, place peas, cumin, mint leaves, garlic, tahini paste and lemon juice into a food processor. Process until smooth. While motor is running, drizzle in olive oil. Season with sea salt and pepper.
Preheat oven to 355°F, grease and line a roasting pan with baking paper. Heat a medium frying pan over a medium heat. Sear lamb for 3-4 minutes, then transfer to roasting pan and add onion. Drizzle with olive oil. Cook in preheated oven for 10-15 minutes. Cover with foil and leave to rest for 10 minutes before slicing.
Wrap pita bread in foil. Warm in the oven for 5 minutes.
To serve, spread pita bread with pea hummus, then top with lamb, onion and cucumber. Garnish with mint and serve with chargrilled lemon wedges and haloumi.
