Having failed to blog yesterday’s shawarma properly, here’s a quick note on what I did with the leftover ingredients.
(I fried them, basically.)
The shawarma was made with slow roast lamb shoulder in a heavy-duty spice mix with plenty of coriander and lemon juice. The cabbage was leftover form the pita stuffing. Because the lamb needed to be kept moist and occasionally have water added, it left plenty of run-off juices and fat. Ordinarily, I’d have made a sauce out of this, but it didn’t fit with the kebab vibe, so it went into the fridge.
I’m glad – poured over fried cabbage and reduced it was amazing. What follows is a bare-bones recipe without the rich, spicy meat juices. It’s essentially an excuse to toast pitas full of harissa and tomato paste, and it ought to more or less work.