Lamb Shawarma Platter with Rice & Hummus

Spiced roast lamb served with fragrant rice, creamy hummus and pita – nut‑free Middle‑Eastern meal for serious calories.

Ingredients

• Marinated lamb strips, rice cooked with butter, homemade hummus, pita, salad garnish.

Instructions

1. PREP AHEAD
2. - Trim fat; slice lamb into thin strips.
3. - Stir marinade: yogurt, lemon, garlic, cumin, coriander.
4. - Soak lamb in marinade 30 min (overnight best).
5. - Rinse basmati; measure 1 ¾ c stock, 2 Tbsp butter.
6. - Drain canned chickpeas for hummus; peel 1 garlic clove.
7. - Warm pita; prep tomato–cucumber salad garnish.
8. COOKING STEPS
9. 1. Melt butter in pot; sauté rinsed rice 1 min. Add stock, pinch salt; cover, simmer 15 min. Rest off heat 5 min, then fluff.
10. 2. While rice cooks, heat grill pan high. Shake excess marinade from lamb; sear in single layer 2 min per side until charred edges appear and centers hit 145 °F. Tent with foil.
11. 3. Hummus: blitz chickpeas, tahini, garlic, lemon juice, 2 Tbsp water and salt in blender until creamy; drizzle olive oil.
12. 4. Plate scoop of rice, pile of sizzling lamb, a swirl of hummus, wedges of warm pita, and fresh salad. Serve immediately.
13. (Active time ≈ 25 min | Total ≈ 45 min)

Nutrition Facts