Pulled lamb shawarma sandwich

Name: Pulled lamb shawarma sandwich
Yield: Serves eight
Cuisine: Palestinian
Ingredients: 3 onions, 1 roughly chopped and the other 2 quartered (and peeled, as always) into wedges; 8 pita breads (shop-bought); 2 tsp sumac; 2 plum tomatoes, thinly sliced (200g); 60 g tahini; 1½ tbsp lemon juice; 5 g picked mint leaves; 100 g shatta; 1 red onion, thinly sliced into rounds (120g); 10 g picked parsley leaves; 700 ml chicken stock; 2–2.5 kg lamb shoulder, bone in; 60 ml olive oil; 3 tbsp cider vinegar; 200 g Greek-style yoghurt; Salt and black pepper; ½ a lemon; 1½ tbsp ground coriander; 1½ tbsp ground cumin; 20 g parsley, roughly chopped; 2½ cm piece of ginger, peeled and roughly chopped (25 g); ¼ tsp ground cloves; 2 tsp ground cinnamon; 2 tsp ground turmeric; 2 tsp smoked paprika; 2 heads of garlic, 1 cut in half, horizontally, and 8 cloves from the second head roughly chopped

Preparation info

Serves
eight

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Slow-cooked lamb, piled into a warm pita with all the condiments you care for: this is the ultimate shawarma sandwich. Once cooked, the lamb keeps in the fridge so don’t worry if there are fewer than eight of you for that first sandwich. The lamb is also great as a proper meal, rather than a sandwich, served as it is with a selection of sides: fattoush, butternut squash and a crisp green salad makes just one great combination.

Getting ahead:

Ingredients

Asia
Palestine
Sandwich

Ingredients

Method