Lamb
A favourite Middle Eastern streetfood, shawarma gets a homespun spin for a fast weeknight dinner. Full of rich and fresh flavour with tender lamb, tangy feta and yoghurt-garlic dressing, and served with sweet potato chips, this is a hand-held feast to bust all hunger.
Preheat oven to 220°C fan-forced. Place lamb on a baking tray and sprinkle with Smoky Coriander and Cumin Blend, ½ the olive oil, salt and pepper. Massage lamb to evenly coat in spices.
Cut sweet potatoes into wedges. Place on tray with lamb. Drizzle with remaining olive oil and sprinkle with salt and pepper. Bake for 20–25 minutes or until lamb is cooked to medium and the sweet potato wedges are golden. While the lamb is cooking, continue with step 3.
Roughly chop tomato and cucumber. Pick parsley leaves from their stems and roughly chop. Place tomato, cucumber and parsley in a bowl and season with salt and pepper. Mix to combine and set aside.
Crush garlic. Place garlic, yoghurt, salt and pepper in a small bowl and stir until smooth.
Wrap souvlaki breads in aluminium foil. In the last 5 minutes of cooking the lamb, place breads in oven to warm through.
Remove lamb from oven, set aside to rest for 5 minutes and thinly slice. Crumble feta. Divide lamb, salad and feta between breads and drizzle with garlic yoghurt. Serve with sweet potato wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
