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Slow cooked shawarma Wraps with Hoda Hanaway
Servings: 6
Preparation time: 20 min
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Preparation time: 8 hours
Dietary: Gluten free
ingredients
For shawarma
1.5 kg boneless shoulder of lamb**
2-3 bay leaves
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked red pepper
2 tsp a mix of 7 Lebanese spices
1.5 tsp ground turmeric
1 tsp ground black pepper
1 tsp ground cinnamon
½ cup extra virgin olive oil
½ cup white vinegar
2 lemons
Salt and pepper to taste
8 cloves of garlic
3-4 small whole tomatoes
To serve
18 GF Corn Tortillas, toasted
Parsley salad (sliced tomatoes, red onion and parsley seasoned with salt and sumac)
Sauerkraut ** (optional)
pickle** (optional)
Tarator flavored yogurt (Greek yogurt, minced garlic, salt, lemon juice, tahini)
Radishes chopped (optional)
Method
- Heat a large skillet over high heat. Using tongs, add the pieces of meat. Cook over high heat for a few minutes on each side or until browned.
- Place the meat in the slow cooker bowl along with all the other shawarma ingredients. Top with approx. 3 cups of water. Cook on low for 8 hours (or high for 4 hours), turning the meat once or twice during the cooking process.
- Remove the meat from the liquid and shred with 2 forks, place in a bowl with a little liquid to keep them moist.
- Make the parsley salad with tomatoes, onions and parsley sprinkled with sumac. Make the flavored yogurt sauce and prepare the pickles, slicing if using.
- Assemble shawarma tacos by loading them with lamb shawarma, parsley salad, pickles and finishing with a generous drizzle of spiced yogurt and radish slices. Serve immediately!
** Notes
- If you don’t have access to a boneless lamb shoulder, bone-in is fine (just increase the weight to 2-2.5kg). You can also use beef gravy or another cheap cut of meat.
- You can pick up Middle Eastern sauerkraut and cucumbers at your local supermarket or Middle Eastern grocer.
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