Slow Cooked Shawarma Wraps with Hoda Hannaway
Serves: 6
Prep time: 20 mins
Know the news with the 7NEWS app: Download today 
Cook Time: 8 hrs
Dietary: Gluten Free
Ingredients
For Shawarma
1.5 kg Boneless Lamb Shoulder **
2-3 Bay leaves
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
2 tsp Lebanese 7 spice mix
1.5 tsp ground turmeric
1 tsp ground black pepper
1 tsp ground cinnamon
½ cup extra virgin olive oil
½ cup white vinegar
2 lemons
Salt and pepper to taste
8 cloves garlic
3-4 small whole tomatoes
To Serve
18 GF corn tortillas, toasted
Parsley salad (sliced tomatoes, red onion and parsley seasoned with salt and sumac)
Pickled turnips ** (optional)
Pickled cucumber ** (optional)
Taratoor style seasoned yoghurt (Greek style yoghurt, minced garlic, salt, lemon juice, tahini)
Sliced radish (optional)
Method
- Heat a large frypan over high heat. Using a pair of tongs, add the meat pieces. Cook over high heat for a few minutes on each side or until browned.
- Place meat in the bowl of a slow cooker along with all the other ingredients for the shawarma. Top with approx. 3 cups water. Cook on low for 8 hours (or high for 4 hours) turning meat once or twice throughout the cooking process.
- Remove meat from liquid and pull apart with 2 forks place in a bowl with a little of the liquid to keep them moist.
- Make the parsley salad with tomatoes, onion, and parsley topped with sumac. Make the seasoned yoghurt sauce, and prepare your pickles by chopping up, if using.
- Assemble the shawarma tacos, by loading them up with the lamb shawarma, parsley salad, pickles and finish with a generous drizzle of seasoned yoghurt and slices of radish. Serve immediately!
** Notes
- If you don’t have access to boneless lamb shoulder, with bone is fine (just increase weight to 2-2.5kg). You can also use gravy beef or any other cheap cut of meat.
- You can get pickled turnips and cucumbers from the middle eastern section at your local supermarket or a middle eastern grocer.