This tasty Stuffed Lamb Shawarma is the perfect toddler-friendly recipe for lunch or dinner! A healthy alternative to takeout, our easy-to-follow instructions will have your little one enjoying a Mediterranean inspired meal in no time. With 10 ingredients and minimal effort, this delicious dish will have your little one asking for more! Try it today and let us know what you think in the comment section below.
General Information
- Servings: 4
- Keywords: Lamb Shawarma, Stuffed Lamb Shawarma, Pita Bread
- Calories (per serving): 561 cal
- Protein (per serving): 24 g
- Carbs (per serving): 41 g
- Fats (per serving): 32 g
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
Ingredients
- 500 g minced (ground) lamb
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 red bell pepper, diced
- 2 tablespoons chopped parsley
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- Pinch of black pepper
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 4 pita breads
Directions
-
Preheat the oven to 180°C (350°F).
-
In a large bowl, combine the minced lamb, diced onion, garlic, carrot, potatoes, bell pepper, parsley, ground cumin, paprika, ground coriander and black pepper.
-
In a separate bowl, mix together the tomato paste, olive oil and lemon juice. Add this mixture to the other ingredients and mix until everything is well incorporated.
-
To assemble the shawarma, take a large piece of aluminum foil and lay it out flat. Place two pita breads side-by-side and spread the mixture on top of it.
-
Fold over the pita breads to create a pocket filled with the lamb mixture, making sure to completely seal the edges.
-
Place the stuffed pocket onto a baking tray and bake in the preheated oven for 35-40 minutes until the lamb is cooked through.
-
Once the shawarma is cooked, remove from the oven and slice into pieces before serving hot.
Recommended Sides
- Tzatziki
- Hummus
- Tabouli
- Roasted vegetables
Suggested Recipes
Never miss a recipe from us, subscribe to our newsletter