Slow Cooked Shawarma Wraps with Hoda Hannaway

Serves: 6

Prep time: 20 mins

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Cook Time: 8 hrs

Dietary: Gluten Free

Ingredients

For Shawarma

1.5 kg Boneless Lamb Shoulder **

2-3 Bay leaves

2 tsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

2 tsp Lebanese 7 spice mix

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 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)

Pickled turnips ** (optional)

Pickled cucumber ** (optional)

Taratoor style seasoned yoghurt (Greek style yoghurt, minced garlic, salt, lemon juice, tahini)

Sliced radish (optional)

Method

1. Heat a large frypan over high heat. Using a pair of tongs, add the meat pieces. Cook over high heat for a few minutes on each side or until browned.
2. Place meat in the bowl of a slow cooker along with all the other ingredients for the shawarma. Top with approx. 3 cups water. Cook on low for 8 hours (or high for 4 hours) turning meat once or twice throughout the cooking process.
3. Remove meat from liquid and pull apart with 2 forks place in a bowl with a little of the liquid to keep them moist.
4. Make the parsley salad with tomatoes, onion, and parsley topped with sumac. Make the seasoned yoghurt sauce, and prepare your pickles by chopping up, if using.
5. Assemble the shawarma tacos, by loading them up with the lamb shawarma, parsley salad, pickles and finish with a generous drizzle of seasoned yoghurt and slices of radish. Serve immediately!

** Notes

• If you don’t have access to boneless lamb shoulder, with bone is fine (just increase weight to 2-2.5kg). You can also use gravy beef or any other cheap cut of meat.
• You can get pickled turnips and cucumbers from the middle eastern section at your local supermarket or a middle eastern grocer.