Shimmy over for shawarma and get involved with this Middle Eastern streetfood. We've given ours a homespun spin for a fast weeknight dinner that folds up rich and tender lamb with tangy feta, salad and a feisty yoghurt-garlic dressing. Stuff it with sweet potato chips or serve them on the side if it's bursting at the seams. You'll need two hands for this one!
Preheat oven to 220°C fan-forced. Place lamb on a lined baking tray, sprinkle with Smoky Coriander and Cumin Blend, salt and pepper and drizzle with ½ the olive oil. Massage lamb to evenly coat in spices.
Cut sweet potatoes into wedges and place on tray with lamb. Drizzle sweet potato with remaining olive oil and sprinkle with salt and pepper. Bake for 18–20 minutes or until lamb is cooked to medium. Remove lamb from tray and set aside to rest. Continue cooking sweet potato for a further 10–12 minutes or until golden and tender. While lamb and sweet potato 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 sweet potato, place breads in oven to warm through.
Thinly slice lamb. Crumble feta. Divide lamb, salad and feta between breads and drizzle with garlic yoghurt. Serve with sweet potato wedges.