Shawarma Lamb Wraps

• Lamb Leg(600 g)
• Greek yogurt(4 tbsp)
• Olive oil(2 tbsp)
• Garlic(3 cloves)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(½ tsp)
• Dried Oregano(1 tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Tortilla(4)
• Lettuce(150 g)
• Tomato(2)
• Cucumber(1)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Tahini(3 tbsp)
• Yogurt(120 ml)
• Lemon(1)

Method

1. 1

   Slice the {Lamb Leg} into thin bite-size strips. In a bowl, mix the {Greek yogurt}, {Olive oil}, grated {Garlic}, {Cumin}, {Paprika}, {Cinnamon}, {Oregano}, {Salt}, and {Black pepper}, then coat the lamb well.

   ~8 min

2. 2

   Shred the {Lettuce}, dice the {Tomato} and {Cucumber}, thinly slice the {Red Onion}, and roughly chop the {Fresh parsley}.

   ~8 min

3. 3

   Stir the {Tahini}, {Yogurt}, juice of the {Lemon}, and {Salt} together in a small bowl. If needed, loosen with a splash of water until spoonable.

4. 4

   Cook the lamb in a large hot pan for 8 minutes, stirring often, until browned at the edges and cooked through. Let it catch a little in places for that shawarma-style finish.

   ~8 min

5. 5

   Warm the {Tortilla} in a dry pan for 2 minutes, turning once, until soft and flexible.

   ~2 min

6. 6

   Fill each wrap with the lamb, salad, and plenty of sauce. Roll tightly and serve straight away.

   ~2 min