Ingredients

450g lamb leg steaks or boneless shoulder, cut into 2.5cm cubes

For the marinade:

1 onion, peeled and finely chopped

3 garlic cloves, peeled and crushed or 3 teaspoons garlic purée

2 tablespoons ras el hanout or Moroccan spice mix

1–2 tablespoons pomegranate molasses mixed with 2 tablespoons runny honey

2 tablespoons freshly chopped coriander

For the Lemon Chick Pea Purée:

1 x 400g can chick peas, drained

1 garlic clove, peeled and crushed or 2 teaspoons garlic purée

2 tablespoons freshly chopped coriander or at-leaf parsley

Juice of 1 lemon
4 tablespoons rapeseed oil

Flat breads and salad leaves, to serve

Method

  1. Place the marinade ingredients in a large bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight, if time allows.
  2. Soak 4–6 wooden skewers in cold water for 20 minutes. For the purée; place all the ingredients in a food processor or blender and whizz together until smooth. Season and set aside.                    
  3. Thread the lamb onto the skewers and cook under a preheated grill on a prepared BBQ for 12–16 minutes, turning occasionally until any meat juices run clear.
  4. Spread a large spoonful of the purée onto each flatbread, add one shawarma on top.
  5. Garnish with the salad leaves and serve.