Lamb Shwarma

By Faeza
27 August 2015


¦ 2 pita breads

¦ 45ml (3 tablespoons) sunflower oil

¦ 300g diced leg of lamb, beef steak or chicken breast fillets

¦ 65ml (¼ cup) ready-made hummus

¦ 1 cup shredded lettuce

¦ 1 carrot, grated

¦ ½ small onion, thinly sliced

¦ 2 large gherkins, sliced


¦ 65ml (¼ cup) plain yoghurt

¦ 3ml (½ teaspoon) minced garlic

¦ 30ml (2 tablespoons) lemon juice

¦ 15ml (1 tablespoon) olive oil

¦ 15ml (1 tablespoon) chopped fresh coriander,

¦ Salt and pepper to taste


Heat oil and fry meat or chicken cubes until cooked through. Remove and set aside.

Heat pita bread in the oven, open into a pocket and spread generously with hummus.

Fill with lettuce, carrots, onions, gherkins and beef.

Wrap with tin foil into a parcel.

Drizzle with yoghurt sauce before eating.

Ask your butcher tomake you strips or cubes from the leg of lamb.

Alternatively use lamb chops, diced or cut into strips. M