2 lamb shoulders
2 tsp olive oil
2 tsp cumin powder
2 tsp paprika
2 tsp salt
2 tsp pepper
1 onion
1 handful coriander
1 cup baby spinach
1 large tomato
3 tbs balsamic glaze
2 large kebab wraps
Directions
Lamb: Slice the lamb off the shoulder into small cubes. Add to a bowl and season with 1 tsp olive oil, 1 tsp cumin powder, 1 tsp paprika, 1 tsp salt and 1 tsp pepper. Let sit for 5 minutes.
Veg: Slice 1 onion into thin slices. Roughly dice 1 handful coriander and 1 cup of baby spinach. Add the onions, coriander and spinach to a bowl and season with 1 tsp olive oil, 1 tsp salt and 1 tsp pepper. Mix well and set aside. Dice 1 tomato and set aside.
Cook lamb: Heat a large pan to high heat. Sear lamb pieces for 4-5 minutes until crispy and cooked through.
Assemble: Lay 1 kebab on a plate. Grab a large chopping board and add cooked lamb, onions/coriander/spinach, tomato, 1 tsp cumin powder, 1 tsp paprika, 1 tsp salt and 1 tsp pepper. Drizzle with balsamic glaze, and roughly chop all ingredients to mix together. Scoop onto the kebab, then wrap up and enjoy!
