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.


By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova@amiracookland Read More

"I really enjoyed these wraps and will definitely include more seaweed in my diet for its health benefits and great taste."
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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


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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