RECIPE:Lamb Shawarma
- Prep Time: 15 min
- Cook time: Less than an hour
Serves 4
Ingredients
Garlic Sriracha Mayo
Roasted garlic1 head
Sriracha sauce2 tablespoons
Mayo8 fl. oz.
Salt and black pepper, to tasteas needed
Black pepper, freshly groundas needed
Pickled Red onionsas needed
Pita breadsas needed
Crispy onionsas needed
Arugula lettuceas needed
Micro greensas needed
Mint leavesas needed
Olive Oilas needed
Cooking directions
Preheat an oven to 400 degrees F.
Cut the top off of a whole head of garlic. Drizzle the garlic with olive oil and sprinkle with sea salt. Place the garlic into tin foil and wrap tightly. Place the garlic into the oven and roast for 30 – 40 minutes or until soft. Allow the garlic to cool before proceeding to make the mayo.
Heat a cast iron skillet over medium high heat and add the olive oil.
Put the lamb into the skillet and cook until just cooked through.
For the garlic sriracha mayo place all the ingredients into small bowl and blend until smooth.
Toast the pita bread in a non-stick pan over low heat. Once toasted, add the arugula and mint leaves. Top with the lamb, sriracha mayo and pickled onions.
Finish off the shawarma by placing micro greens on top of the onions.