Lamb Shawarma Seaweed Wraps
This Lamb Shawarma wrap recipe is one of my family favourites. Grilled, cook to tender lamb skewers with garlic yoghurt, roasted aubergine strips and tangy red cabbage salad are the perfect culinary combination. The smell, when this is cooking, is incredible!
Lamb Shawarma
You don't have to own a grill! I'm making these grilled lamb Shawarma skewers on a Tawa pan in my kitchen. Undoubtedly, the grill gives a more smoky flavour to the meat. But I found the solution for those who don't own a place to grill! Preheat your Tawa pan on your stove for maximum and add some smoked paprika for extra flavour! When the lamb is cooking, it smells fantastic!
The first time I tried Lamb Shawarma at a Turkish restaurant and I couldn't imagine better food like this. Full of flavours and spices. I personally have cooked lamb Shawarma several times, and it is an absolute hit every time. It's perfect for parties and special occasions. I made them for Eid this year as well! Delicious and juicy skewers wrapped in a flatbread. Shawarma goes well with saffron rice too.
How to cook meat
I tried many cooking ways of homemade Lamb Shawarma kebabs at home. I tried it in the oven, on the pan too. In the first place, I suggest you marinate meat for a few hours or a day before grilling. The marination will flavour your Shawarma meat, as well meat become delicately tender. For home grilling Shawarma, I recommend a flat Tawa pan.
Preheat the pan to maximum heat. The cooking time of Shawarma is quick, so it's good to have all other elements of the recipe done before starting to cook meat. Start threading lamb cubes onto bamboo skewers (you can make about four portions from a half kilo of lamb). Then, roast shawarma kebabs for about 2 minutes from each side. Serve it immediately!
What to serve with Lamb Shawarma
Red Cabbage salad - To make an authentic plate of Shawarma, don't skip a large portion of Turkish salad. Red cabbage shredded salad is a tangy, crunchy, savoury, kind of sour and satisfying salad.
Aubergine Strips - Aubergine has a smoky flavour and texture. It could be roasted or smoked. This vegetable perfectly goes with grilled meat and can't be missed on any barbeque.
Garlic sauce - Turkish recipes can't without yoghurt based garlic sauce, to make this sauce avoid using garlic powder, fresh garlic is the way to go. Choose good quality Turkish or Greek-style yoghurt. It's creamy and the most delicious one.
Wraps/ Naan/ Pitta Bread/ Rice - Shawarma goes perfectly with flatbread or Saffron rice. We tried green seaweed wraps, and our upgraded Shawarma couldn't be better. It's a healthy twist, which I recommend to you.
Why Seaweed wraps are good for you
"It's time to upgrade your favourite recipes"... If you haven't try seaweed wraps yet, you may need to start to consider the benefits of seaweed in your diet. Seamorefood is a Netherland company oriented on organic products made of sustainable sea veggies. Seaweeds are nutritional for many reasons. Seaweeds are rich in vitamins, minerals such as iodine, magnesium, selenium and sodium. Consumers like them also for their low calorie, but rich in vitamins and dietary fibres. Undoubtedly, seaweed is considered a superfood, an easy way to eat healthier and more sustainable.
Do you like easy lunch ideas? Check out some of our favourites:
- 1/2 kg lamb cubes
- 2 gloves of garlic
- 1 tsp smoked paprika powder
- 1/4 tsp ginger powder
- 1/4 tsp turmeric
- 1/4 tsp garam masala
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 tbsp Greek yoghurt
- 1 tbsp olive oil
- 4 thin bamboo skewers ske
- 2 tbsp Greek yoghurt
- 1 tbsp water
- 1 garlic (peeled and crushed)
- 1 pinch salt
- 1/4 cabbage head
- 1/2 lemon juice
- 1 pinch salt
- 1 medium aubergine (cut into strips)
- 1 cup light colour olive oil
- 1/4 salt
Marinate the lamb cubes with the garlic, smoked paprika powder, ginger, turmeric, garam masala, lemon zest, olive oil and Greek yoghurt. Leave this for a while.
Preheat a grill pan. Thread the lamb cubes onto the skewers. Prepare two skewers per person. Roast the skewers in a pan, on high heat, on each side for 2 minutes. Remove the shawarma from the pan, squeeze some lemon juice on top and season with a little salt.
Mix all the ingredients together in a small bowl until you have a nice and creamy spread.
Slice the cabbage into thin strips. Marinate with the lemon juice or vinegar. Season with salt to taste.
Marinate the aubergine strips in a large bowl with the olive oil and salt for at least 20 minutes, roast in a pan on medium heat until soft.
Spread your seaweed wraps with the garlic sauce, top with the cabbage salad, shawarma and aubergine strips. Enjoy!