2½ tbsp The Spice People Lebanese Baharat Spice Blend
1 tsp The Spice People Mint Leaves
¼ tsp salt
Juice of ½ lemon (optional, for serving)
Memories
This quick-cook lamb shawarma brings bold Middle Eastern flavours to your table with effortless ease. Thinly sliced lamb leg steaks sear in minutes, infused with the warm, aromatic spices of The Spice People Lebanese Baharat and the bright, fresh lift of dried mint leaves. Perfect for busy weeknights, it’s delicious piled into soft flatbreads, wrapped with crisp salad, or served over fragrant rice with a dollop of cooling yoghurt. Every bite is rich, aromatic, and utterly satisfying, turning a simple dinner into a flavourful, memorable moment.
Directions
Thinly slice lamb steaks, leaving some of the thinner fat on to add flavour to the dish. Place the sliced lamb into a bowl.
Add the olive oil, Lebanese Baharat, dried mint, and salt. Toss well to evenly coat the lamb.
Heat a large frying pan or skillet over high heat until very hot.
Add the lamb in a single layer (cook in batches if needed). Cook for 2–3 minutes per side until caramelised, just cooked through, and slightly crisp at the edges.
Remove from heat and squeeze over lemon juice if using. Rest for 1–2 minutes before serving.
Notes: You can marinate the meat in the spices for up to 24 hours to develop more flavour. Spoon cooked lamb into warm flatbreads or wraps with lettuce, tomato, cucumber, and garlic yoghurt or tahini sauce. Aletrnatively, serve over rice or couscous with grilled vegetables, pickles or The Spice People Sumac spirnkled onions for extra zing.
