Easy Lamb shawarma salad
15m prep 05m cook 4 servingsBring the Middle Eastern vibes to your next BBQ with this tender spiced lamb. The fresh salad and creamy hummus work so well with the flavour-packed lamb. Best of all, it only takes 20 minutes to whip up!
567 calories per serve
Allergens: Recipe may contain milk, sesame and lactose.
12 Ingredients
4 lamb leg steaks, cut into 4cm pieces
1 tbsp ras el hanout
2 tbsp olive oil
1 red onion, thinly sliced into rings
1 tsp caster sugar
2 tbsp apple cider vinegar
250g packet microwave brown rice and quinoa
2 Lebanese cucumbers, coarsely chopped
1 red capsicum, deseeded, coarsely chopped
1 cup fresh mint leaves, torn if large
200g tub hummus
60g feta, crumbled
3 Method Steps
Step 1
Toss the lamb and ras el hanout in a bowl until well coated. Heat half the oil on a barbecue flat plate or frying pan on medium-high. Cook the lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a bowl.
Step 2
Meanwhile, combine the onion, sugar and vinegar in a glass or ceramic bowl. Season with salt. Set aside to pickle. Microwave the rice and quinoa mix following packet directions. Set aside to cool slightly. Place the cucumber, capsicum and mint in a separate large bowl. Toss until combined.
Step 3
Add the onion and pickling liquid, rice and remaining oil to the salad mixture and toss. Spread the hummus over the base of each shallow serving bowl. Top with the salad mixture and lamb. Drizzle over any lamb juices. Scatter over the feta, season and serve.
