Spicy Middle Eastern Lamb Shawarma Meatball Sub
with Chermoula Chips, Tomato Salad and Greek Style Cheese
- Wheat
- Cereals containing gluten
- Egg
- Milk
- Soya
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- May contain traces of allergens
Ingredients
350 grams
Salad Potatoes
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Lamb Mince
2 unit(s)
Medium Tomato
2 unit(s)
Brioche Hot Dog Buns
(Contains: Wheat, Cereals containing gluten, Egg, Milk, Soya May be present: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
30 grams
Tomato Puree
50 grams
Harissa Paste
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Water for the Meatballs
¼ tsp
Salt for the Meatballs
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
10 grams
Butter
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts).
Then dd the lamb mince, season with pepper and mix together with your hands.
Pop the meatballs onto a large baking tray. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While everything is baking, cut the tomatoes into 1cm chunks.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts).
Add the tomato chunks to the dressing. Season with salt and pepper and mix well. Set aside for later.
Slice the buns down through the middle (but not all the way through).
While everything's baking, heat a drizzle of oil in small saucepan on medium-high heat.
Once hot, add in the tomato puree and harissa (add less if you'd prefer things milder), stir-fry, 1-2 mins.
Next add in the honey and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 1-2 mins. Once thickened stir in the butter until melted (see pantry for amount).
Once the meatballs are cooked, add them to the sauce and mix until coated.
Meanwhile, add the buns onto the (now empty) baking tray and pop in the oven to warm through, 2-3 mins.
When everything's ready, share the buns between serving plates. Top the buns with the harissa meatballs and a handful of rocket. Crumble over half the Greek style cheese.
Add the remaining rocket and cheese to the tomato bowl and toss to coat.
Serve the chips and tomato-rocket salad alongside your harissa meatball subs.
