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Easy lamb shawarma salad recipe
Easy lamb shawarma salad recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Spice up your BBQ with tender Middle Eastern lamb paired with fresh salad and creamy hummus. Ready in just 20 minutes!
Ingredients:
  • 4 lamb leg steaks, cut into 4cm pieces
  • 20.00 ml ras el hanout (see notes)
  • 36.40 gm olive oil
  • 1 red onion, thinly sliced into rings
  • 5.00 gm caster sugar
  • 40.00 ml apple cider vinegar
  • 250g packet microwave brown rice and quinoa
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 250.00 ml fresh mint leaves, torn if large
  • 200g tub hummus
  • 60g feta, crumbled
Instructions:
  • Coat the lamb with the ras el hanout in a bowl until fully seasoned. Heat half of the oil on a medium-high barbecue flat plate or frying pan. Cook the lamb for 2-3 minutes on each side for a medium doneness or to your preference. Transfer the lamb to a bowl.
  • Combine the onion, sugar, vinegar, and a pinch of salt in a glass or ceramic bowl to make a quick pickled mixture. Let it sit for a bit. Microwave the rice and quinoa according to package instructions, then let it cool. In a large bowl, toss together cucumber, capsicum, and mint until well combined.
  • Toss the onion, pickling liquid, rice, and remaining oil with the salad mixture. Spread hummus on the base of each serving bowl. Top with the salad mixture and lamb, then drizzle with lamb juices. Sprinkle feta on top, season to taste, and serve.

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