Beef & Lamb Shawarma with Tomato, Cucumber, Mint and Yoghurt Sauce

Prepare Ingredients:

Preheat the oven to 200°C. Trim and discard the radish stems then cut radishes into bite-sized wedges. Peel and mince the garlic. Medium dice tomato and cucumber. Peel and small dice ³⁄₄ of the onion. Pick the mint leaves, discard stems and roughly chop. Zest lemon and cut into wedges.

Cook Aromatics:

In a large non-stick pan, heat olive oil on medium until hot. Add as much of the onion as desired, ³⁄₄ of the garlic and ³⁄₄ of the spice mix, season with salt and pepper. Cook, stirring frequently, 3-4 minutes, or until the onion and garlic have softened and the spice mix is fragrant. Remove from heat and transfer to a large bowl. Wipe out the pan.

Form & Cook Patties:

Add the beef and lamb mince to the bowl of aromatics, season with salt and pepper. Gently mix until just combined. Form the mixture into 6 oval-shaped patties. In the same pan, heat olive oil on medium-high until hot. Add the patties and cook 2-3 minutes per side, or until browned and just cooked through. Remove from heat and set aside in a warm place.

Make Yoghurt Sauce:

Meanwhile, in a medium bowl, combine the Greek yoghurt, remaining garlic, lemon zest & juice (to taste) and half the mint. Season with salt and pepper to taste. Set aside

Make Salad:

In a large bowl, combine the diced tomato, cucumber, remaining diced onion (to taste) and sunflower seeds. Toss to coat. Season with salt and pepper to taste.

You Plate It:

Carefully place the pitas directly onto the oven rack. Toast 2-3 minutes, or until warm and pliable. Remove from the oven. Divide the salad, cooked patties and remaining yoghurt sauce between the warmed bread. Serve with any remaining salad on the side. Enjoy!