Grass-fed Lamb Shawarma Salad Recipe
- Servings: 4-6
- Prep Time: 2 hours
- Cook Time: 40 minutes
Inspired by traditional shawarma, this bright, beautiful bulgur salad recipe featuring New Zealand grass-fed lamb is bursting with fresh ingredients and flavors that will delight your tastebuds.
Tip: About one hour before grilling, remove lamb from the fridge so it can come to room temperature.
Ingredients:
- 2 lb. New Zealand grass-fed boneless lamb leg, butterflied (Tip: Look for the Taste Pure Nature logo)
For the Spice Rub:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 3 tablespoons olive oil
For the Salad Dressing:
- 1 lemon, juiced
- 1/3 cup parsley
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
For the Salad:
- 3 cups cooked bulgur
- 4 large tomatoes, diced
- 1/2 cup parsley
- 1/2 cup fresh mint
- 1/2 red onion, thinly sliced
- 1 Persian cucumber, peeled and cut into ribbons
Directions:
For the Lamb:
- 1. In a mixing bowl, combine all the spice rub ingredients and stir until well combined.
- 2. Place lamb in a dish and coat all sides with the spice mix.
- 3. Cover and refrigerate for at least 2-3 hours, or overnight.
- 4. One hour prior to grilling, remove marinated lamb from the refrigerator and let come to room temperature.
- 5. When ready to cook, heat grill to medium. Cook lamb until it reaches your desired level of doneness, about 25 minutes for medium.
- 6. Remove lamb from grill and let rest before slicing.
For the Salad:
- 7. While the lamb rests, use a small food processer to blend all salad dressing ingredients until well combined. Season with additional salt and pepper to taste and set aside.
- 8. In a large bowl, add cooked bulgur, diced tomatoes, 1/4 cup chopped parsley, 1/4 cup mint, and all but 3 tablespoons of dressing. Toss until combined. Reserve remaining dressing to serve.
To Assemble & Serve:
- 9. Spoon the salad evenly over a serving platter, then top with sliced red onion and cucumber ribbons.
- 10. Place sliced lamb on top of salad and garnish with remaining parsley and mint, as well as reserved dressing.