Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal. Many people may have first heard of Shawarma after the Avengers movie, but clearly this is cuisine worthy of its history, delicious roasted meats and fresh garnishes including feta and yoghurt, Marvel-ous and hold the pita please.
Originally made of lamb or mutton, today's Shawarma may also be chicken, turkey, beef, or veal. Delicious roasted meats and fresh garnishes including Feta and Yoghurt, hold the Pita, please.
- 1 large pizza dough
- 1 ladle Napoli or pizza sauce
- 138g Anchor Extra Stretch mozzarella
- 100g slow-roasted lemon-herb lamb shoulder
- 50g diced red & green capsicum
- 20g sliced black olives
- 30g sliced red onion
- 1 tsp fresh or dried oregano
- 1-1/2 tbsp Mainland creamy or crumbly feta
- 2 tbsp tzatziki sauce
Add pumpkin purée to pizza dough while mixing to incorporate properly. Evenly spread Napoli or pizza sauce onto the base, working from the outside in. Evenly spread cheese over the tomato base and other ingredients (except tzatziki & feta).
Bake in the oven @ 250°C for 6 mins, slice pizza and finish with herbs, tzatziki & crumbled feta.
Slow Roasted Lemon Herb Lamb Shoulder
- 1 ea. lamb shoulder
- 2 tbsp smoked paprika
- 2 tbsp dried oregano
- 2 tbsp lemon zest
- 250g Mainland unsalted butter
Rub lamb shoulder with butter then spices, lemon and herbs. Cook in a covered tray @150°C for 5 hours.
Pull lamb while warm for ease of service.
Anchor Extra Stretch Mozzarella
Mainland Mozzarella or Pizza Blend
*Estimated Average Volume
De Winkel Natural Yoghurt is the perfect base for a tzatziki sauce. It is heat and acid stable so there is no risk of the sauce splitting and adds a creamy zing to any yoghurt based sauce.