Main · lamb
Lamb Shawarma Flatbread
Spiced pulled lamb heaped into warm flatbreads with creamy hummus, quick-pickled cabbage, and a hit of chilli sauce.
Ingredients
- —500g Symi's Lamb Shawarma, heated
- —4 flatbreads or large pitta
- —200g good-quality hummus
- —¼ red cabbage, very finely shredded
- —3 tbsp red wine vinegar
- —1 tsp sugar
- —½ tsp salt
- —Handful of fresh flat-leaf parsley
- —Chilli sauce to serve
Method
- 1.
Make the quick pickle: combine the shredded cabbage with the vinegar, sugar and salt. Toss well and leave for at least 30 minutes. It will soften and turn vivid pink.
- 2.
Warm the flatbreads in a dry pan or directly over a gas flame for 30 seconds each side.
- 3.
Spread each flatbread with a generous layer of hummus.
- 4.
Pile on the hot lamb shawarma and top with the pickled cabbage.
- 5.
Scatter with parsley and finish with chilli sauce.