Lamb Shawarma
Lamb Shawarma
INGREDIENTS
Garlic Sriracha Mayo
Roasted garlic 1 head
Sriracha sauce 2 tablespoons
Mayo 8 fl. oz.
Salt and black pepper, to taste as needed
Black pepper, freshly ground as needed
Pickled Red onions as needed
Pita breads as needed
Crispy onions as needed
Arugula lettuce as needed
Micro greens as needed
Mint leaves as needed
Olive Oil as needed
LET'S GET COOKING!
Preheat an oven to 400 degrees F.
Cut the top off of a whole head of garlic. Drizzle the garlic with olive oil and sprinkle with sea salt. Place the garlic into tin foil and wrap tightly. Place the garlic into the oven and roast for 30 – 40 minutes or until soft. Allow the garlic to cool before proceeding to make the mayo.
Heat a cast iron skillet over medium high heat and add the olive oil.
Put the lamb into the skillet and cook until just cooked through.
For the garlic sriracha mayo place all the ingredients into small bowl and blend until smooth.
Toast the pita bread in a non-stick pan over low heat. Once toasted, add the arugula and mint leaves. Top with the lamb, sriracha mayo and pickled onions.
Finish off the shawarma by placing micro greens on top of the onions.