Greek Lamb Shawarma Wraps with Pea Hummus


Greek Lamb Shawarma Wraps with Pea Hummus

Greek Lamb Shawarma Wraps with Pea Hummus Recipe

Serves 4


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

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


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. 


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login