Lamb Shawarma Wraps with Feta and Garlic Yoghurt

Preheat oven to 220°C fan-forced. Place lamb on a lined 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 18–20 minutes or until lamb is cooked to medium. Remove lamb from tray and set aside to rest, and keep cooking the sweet potato wedges for a further 10-12 minutes until golden and tender. While the lamb and sweet potato is cooking, prepare the salad in the next step.

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.