Ingredients
- Garlic 1 clove
- SpinneysFOOD Greek Yoghurt 60g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Fine Cumin 2 tsp
- SpinneysFOOD Fine Coriander 2 tsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Turmeric 1 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- SpinneysFOOD Australian Lamb Rump 500g
- Red onion 1
- SpinneysFOOD Feta 60g
- Flatbreads 4
- SpinneysFOOD Hummus 250ml
- SpinneysFOOD Fresh Mint A handful
Nutrition (Per serving)
- Calories 728
- Fat 38.8g
- Saturates 13.2g
- Protein 57g
- Carbs 43.6g
- Sugars 3.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lamb shawarma flatbread pizzas
Middle Eastern 35 Mins Prep · 30 Mins Cook
- Mince the garlic then place in a medium-sized bowl. Add in the yoghurt, olive oil, spices, salt and pepper. Mix well. Place the lamb in the marinade and set aside for 30 minutes or overnight.
- Place a grill pan over a medium-high heat. Place the lamb rump on the hot grill. Cook for approx. 10-15 minutes, or until done to your liking. Remove from the heat and set aside.
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
- Finely slice the onion. Crumble the feta. Place the flatbreads on the baking tray. Generously spread the hummus over each one, then top with the onion slices and crumbled feta.
- Bake for 10-12 minutes, or until the edges of the flatbreads turn golden and the toppings are heated through.
- Meanwhile, slice the lamb rump.
- Top the pizzas with the lamb slices and scatter over fresh mint.
- Serve while hot.