
The last time we sent out a dish with this shawarma spice in it we spent a good part of the next day responding to people asking where we got it from. This fab little blend comes from our friends at Seasoned Pioneers, a speciality spice merchant who have a whole Aladdin’s cave of culinary wonderment - check them out online! Oh, and save a tablespoon of Greek yoghurt for this week’s fish n’ chips!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
400
Lamb Mince
6
Greek Style Yoghurt
(Contains: Milk)
1
Shawarma Spice Mix
2
Dill
1
Cucumber
(May contain traces of: Celery)
2
Brown Basmati Rice
1
Lemon
1
Garlic Clove
10
Skewers
Olive Oil
Salt
Pepper
Submerge the skewers in water until you make your koftas, (this will stop them burning under the grill later).
Boil a large pot of water on medium-high heat for your rice with ½ tsp of salt. Rinse the rice in a sieve under running water for 30 seconds. Once the water comes to a rapid boil add the rice and cook for 25 mins. Tip: The water must be rapidly boiling or else the cooking time will be longer

Peel and very finely dice the garlic. In a bowl mix together the lamb mince with the shawarma spice. Mix in ¼ tsp of salt, a few grinds of pepper and ½ of the garlic.

Divide the mixture into 8 equal portions. Gently squeeze each section into a sausage shape then slide the skewer through it.
Turn your grill to high heat and rub a very light coating of olive oil on each kofta. Place under the grill for around 15 mins. Turn every 5 mins to evenly brown them. Tip: It’s normal for juices from the kofta to hit the grill and smoke a bit

Slice the cucumber in half lengthways then slice each half lengthways again. Slide your knife along the long cucumber quarters to remove the seeds. Slice each length into ½ cm strips then very finely chop widthways to make cubes.

Remove the dill leaves from the main stalk and finely chop 2 tsp of them. Mix together 6 tbsp of Greek yoghurt with 1 ½ cups of cucumber cubes. Grate in ½ tsp of lemon zest and add ½ tsp of lemon juice. LH: Stir through the remaining garlic (as much as you like), a small pinch of salt and pepper.
Serve everything together and get stuck in!