Shawarma Meatball Pittas
A fabulous Middle Eastern take on a meatballs recipe.
Serves
4
Featuring
Featuring Angus & Oink Lebanese Shawarma Rub and Seven Ate Nine Sourdough Pitta Breads
Ingredients
500g minced lamb
1 small onion, very finely chopped
3 cloves garlic, minced
Handful flat leaf parsley, chopped (or 1 tbsp dried parsley)
3 tbsp Angus & Oink Shawarma rub
1 tbsp lemon juice
Salt and pepper, to taste
To serve: herbs, chilli sauce, garlic mayo and Seven Ate Nine sourdough pitta breads
All ingredients are available to purchase in our Farm Shop
Method
- Simply mix all the ingredients together in a bowl – this can be done in a food processor if you like, but we prefer just doing it with our hands in the bowl. Knead the mixture for a while like you would bread dough, this will break down the texture of the minced lamb and help your meatballs stay together.
- Using your hands, form your meatballs to around 1.5 – 2 inches wide, then pop onto a skewer and place in fridge to help set the meatballs.
- Meanwhile, light your bbq and bring up to a medium heat, (or a medium hot oven at 180ºc for 25-30 minutes).
- Grill your meatball skewers, turning every so often until the meatball’s internal temperature hits 70ºc (a food temperature probe will come in handy).
- Remove from the heat and set aside to rest for 5-10 mins.
- Serve your meatballs on pitta breads or flatbreads (gently toasted on the grills to warm), with fresh mint, coriander, sliced chilli, garlic mayo and your favourite chilli sauce.
[Recipe courtesy of Angus and Oink]
