I sea skillet lamb shawarma wraps
Looking for a new type of wrapcipe (wrap recipe) ? We love these seaweed wraps filled with homemade garlic sauce, Turkish red cabbage salad and a healthy version of the famous Turkish shawarma. This skillet lamb shawarma wraps are the ideal healthy upgrade to the beloved street food.
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By Mirka Kudlacova from @amira.cookland
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Ingredients
For the shawarma kebabs
- 1/2 kg lamb cubes
- 2 gloves of garlic
- 1 tsp smoked paprika powder
- 1/4 tsp ginger
- 1/4 tsp turmeric
- 1/4 tsp garam masala
- 1 tsp lemon zest
- 1/2 lemon (the juice)
- 1/4 tsp salt
- 2 tbsp greek yoghurt
- 1 tbsp olive oil
- 4 thin bamboo skewers
Ingredients for the garlic sauce
- 1 tbsp greek yoghurt
- 1/2 tbsp water
- 1 garlic clove, peeled and crushed
- A pinch of salt
What you’ll need for the Turkish red cabbage salad
- 1/4 cabbage head
- 1/2 lemon (the juice) or vinegar
- Salt to taste
Required ingredients for the roasted aubergine strips
- 1 medium aubergine, cut into strips
- 1 cup of olive oil
- 1/4 tsp of salt
Preparation
For the shawarma kebabs:
- First, marinate the lamb cubes with the garlic, smoked paprika powder, ginger, turmeric, garam masala, lemon zest, olive oil and greek yoghurt. Leave to marinate for at least 20 – 30 minutes.
- After your lamb has marinated, preheat a grill pan.
- While the grill pan heats up, thread the lamb cubes onto your skewers. (We recommend 2-3 skewers per person).
- Next, grill the skewers in the pan on high eat. Rotate after 2 minutes on each side.
- Remove the cooked skewers from the pan and let cool for 5 minutes.
- Finally, season the skewers with freshly squeezed lemon and a pinch of salt.
Create the garlic sauce
- Mix all the ingredients together in a small bowl until you have a nice and creamy spread.
Prepare the Turkish red cabbage salad
- Slice the cabbage into thin strips. Marinate with the lemon juice or vinegar for at least 15-20 minutes. Finish the salad by seasoning with salt (to taste).
For the roasted aubergine strips
- Finally, marinate the aubergine strips in a large bowl with the olive oil and salt for at least 20 minutes, roast in a pan on medium heat until soft.
Spread your seaweed wraps with the garlic sauce, top with the cabbage salad, shawarma and aubergine strips. Enjoy! 💚
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