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

Preheat the oven to 200°C. Peel and mince the garlic. Medium dice tomato and cucumber. Peel and small dice onion. Pick the mint leaves, discard stems and roughly chop. Zest lemon and cut into wedges.

In a large non-stick pan, heat olive oil on medium until hot. Add most of the onion (reserve some for the salad), spice mix and ³⁄₄ of the garlic, 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.

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 12 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.

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

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

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 pita. Serve with any remaining salad on the side. Enjoy!

Preheat the oven to 200°C. Peel and mince the garlic. Medium dice tomato and cucumber. Peel and small dice onion. Pick the mint leaves, discard stems and roughly chop. Zest lemon and cut into wedges.

In a large non-stick pan, heat olive oil on medium until hot. Add most of the onion (reserve some for the salad), spice mix and ³⁄₄ of the garlic, 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.

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 9 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.

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

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

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 pita. Serve with any remaining salad on the side. Enjoy!

Preheat the oven to 200°C. Peel and mince the garlic. Medium dice tomato and cucumber. Peel and small dice onion. Pick the mint leaves, discard stems and roughly chop. Zest lemon and cut into wedges.

In a large non-stick pan, heat olive oil on medium until hot. Add most of the onion (reserve some for the salad), spice mix and ³⁄₄ of the garlic, 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.

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.

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

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

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 pita. Serve with any remaining salad on the side. Enjoy!

Preheat the oven to 200°C. Peel and mince the garlic. Medium dice tomato and cucumber. Peel and small dice onion. Pick the mint leaves, discard stems and roughly chop. Zest lemon and cut into wedges.

In a large non-stick pan, heat olive oil on medium until hot. Add most of the onion (reserve some for the salad), spice mix and ³⁄₄ of the garlic, 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.

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.

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

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

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 pita. Serve with any remaining salad on the side. Enjoy!

Preheat the oven to 200°C. Peel and mince the garlic. Medium dice tomato and cucumber. Peel and small dice onion. Pick the mint leaves, discard stems and roughly chop. Zest lemon and cut into wedges.

In a large non-stick pan, heat olive oil on medium until hot. Add most of the onion (reserve some for the salad), spice mix and ³⁄₄ of the garlic, 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.

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.

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

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

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 pita. Serve with any remaining salad on the side. Enjoy!

Preheat the oven to 200°C. Peel and mince the garlic. Medium dice tomato and cucumber. Peel and small dice onion. Pick the mint leaves, discard stems and roughly chop. Zest lemon and cut into wedges.

In a large non-stick pan, heat olive oil on medium until hot. Add most of the onion (reserve some for the salad), spice mix and ³⁄₄ of the garlic, 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.

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.

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

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

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 pita. Serve with any remaining salad on the side. Enjoy!