I sea skillet lamb shawarma wraps


By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova@amiracookland
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"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
For the garlic sauce

  • 1 tbsp greek yoghurt
  • 1/2 tbsp water
  • 1 garlic clove, peeled and crushed 
  • A pinch of salt

For the Turkish red cabbage salad

  • 1/4 cabbage head
  • 1/2 lemon (the juice) or vinegar
  • Salt to taste

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

  • Marinate the lamb cubes with the garlic, smoked paprika powder, ginger, turmeric, garam masala, lemon zest, olive oil and greek yoghurt. Leave this for a while. 
  • Preheat a grill pan. Thread the lamb cubes onto the skewers. Prepare two skewers per person. Roast the skewers in a pan, on high heat, on each side for 2 minutes. Remove the shawarma from the pan, squeeze some lemon juice on top and season with a little salt. 
For the garlic sauce 
  • Mix all the ingredients together in a small bowl until you have a nice and creamy spread. 
For the Turkish red cabbage salad
  • Slice the cabbage into thin strips. Marinate with the lemon juice or vinegar. Season with salt to taste. 
For the roasted aubergine strips
  • 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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