Spicy cabbage pitas, using shawarma leftovers

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.)

Spicy cabbage and chorizo pita
Spicy cabbage and chorizo pita

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.

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