FIT SHAWARMA

Ingredients

• 600 g Ground beef, 5% fat
• 200 g Cherry tomatoes
• 1 piece Bell pepper (red or green)
• 1 tbsp Olive oil
• 1 tsp Salt
• 1 tbsp Zaatar
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 2 tsp Sweet paprika
• 1/2 tsp Ground turmeric
• 1/2 tsp Ground cinnamon
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 4 tsp Harissa
• 1/2 tsp Ground black pepper
• 1 tbsp Tomato paste
• 150 ml Broth (vegetable or chicken)
• 1 tsp Honey (or agave)
• 1 piece Red onion
• 1 tbsp Sumac
• 2 tbsp Lemon juice
• 2 tbsp Fresh parsley
• 200 g 0% Greek yogurt
• 3 cloves Garlic (cloves)
• 1 tsp Tahini (optional)
• 3 pieces Large Lebanese flatbread

Method

1. Preheat the fan oven to 190-200°C. Arrange the cherry tomatoes and pepper strips in an ovenproof dish. Season with salt, sprinkle with zaatar, and mist with olive oil. Set a rack over the dish.
2. In a bowl, combine the ground beef with all the spices: ground cumin, ground coriander, sweet paprika, ground turmeric, ground cinnamon, garlic and onion powder, smoked paprika, harissa, salt, and pepper. Knead well. Spread the meat between two sheets of parchment paper to a thickness of about 1 cm, then roll it into a log (no more than 4 layers). Place the rolls on the rack over the vegetables. Bake for 15 minutes. The meat juices will coat the vegetables.
3. Meanwhile, prepare the red sauce: in a bowl, collect the cooking juices from the dish, then add the harissa, tomato paste, broth, paprika, cumin, and optionally the honey. Mix well.
4. When the meat is cooked and well grilled, remove it from the oven and shred it into thin strips using two forks. Pour the red sauce over the shredded meat and mix to coat it thoroughly.
5. For extra crispness, sauté the coated meat in a nonstick skillet over high heat for 1 to 2 minutes, or cook it in an air fryer, until crisp. Set aside.
6. Prepare the sumac onions: thinly slice the red onion. Toss it with the sumac, lemon juice, a pinch of salt, and the chopped parsley. Leave to marinate for 10 minutes.
7. Prepare the lighter toum: in a bowl, whisk the Greek yogurt with the grated garlic, lemon juice, cumin, salt, and pepper. Add the tahini, if desired. Set aside.
8. To assemble: cut each Lebanese bread in half to make two flatbreads. Microwave each piece for 10 seconds to soften it. Spread generously with the lighter toum. Arrange the roasted vegetables (tomatoes and peppers), the crisp meat, and the sumac onions on top. Roll up tightly.
9. Brush the outside of the bread with the remaining red sauce. Toast it in a skillet or under the oven broiler for 1 to 2 minutes, until crisp and golden brown.
10. Serve immediately, cut in half if desired. Enjoy!

Nutrition

Per serving

Energy

288 kcal

Protein

25.51 g

Carbohydrate

18.97 g

Fat

10.55 g

Fibre

3.39 g

Calcium

97.38 mg

Iron

2.8 mg

Magnesium

37.9 mg