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Shawarma lamb salad picture 1

Shawarma lamb salad.

Last Saturday whilst feeling a little worse for wear I decided to go and visit The Grounds in Alexandria to see what all the fuss was about.  It was a bright, sunny day in Sydney and there was a large number of people waiting in the gardens to eat, despite this we were told we would only have a 20-30 minute wait for lunch.

We were given a handy buzzer and told we could explore the gardens or the deli next door. We had a quick look at the chickens and then made our way to Salt Meats Cheese… I won’t elaborate too much except to say that this deli is paradise – aisles of exotic imported foods and little tasters everywhere! On this little trip we picked up some ‘Shawarma’ spices which brings to me dinner tonight.


  • 2 lamb back straps
  • 3-4 tsp Sami’s Kitchen ‘Shawarma’ spices
  • 1/4 cup olive oil
  • 2 sweet potatoes, peeled and chopped
  • 2 cups mixed salad leaves of your choice
  • 1 carrot, julienned
  • 1 tomato, sliced
  • 2 small cucumbers, sliced
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp honey


  1. Mix together the ‘Shawarma’ spices and 1/4 cup of olive oil in a container and marinate the back straps for at least 2 hours.
  2. Whilst the lamb is marinating steam the sweet potatoes and once tender set aside.
  3. Prepare the carrots, cucumbers and tomatoes and lightly toss with the sweet potatoes and mixed salad leaves.
  4. Make the salad dressing by combining the olive oil, lemon juice, Dijon mustard, garlic and honey.
  5. Take the lamb out of the fridge and BBQ on a medium heat until medium-rare (it should be pink in the middle).
  6. Rest the meat for approximately 5 minutes and then slice.
  7. Dress the salad and gently place the sliced lamb on top.
  8. Enjoy!

Number of servings: 4