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Greek Lamb Shawarma Wraps with Pea Hummus

Greek Lamb Shawarma Wraps with Pea Hummus

Greek Lamb Shawarma Wraps with Pea Hummus

Greek Lamb Shawarma Wraps with Pea Hummus. For a taste of the Greek Islands try our tender Lamb Shawarma Wraps with a tasty 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 Rumps

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 lamb rumps into a large bowl, sprinkle with spice mix, and drizzle with olive oil. Cover bowl with plastic wrap, place in fridge, and leave to infuse for 4 hours.

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 180°C, grease and paper line a roasting pan. 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 the 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. 

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