Hand-pulled Lamb Shawarma, Cherry Pepper Harissa, Jerusalem Salad & Pickled Red Cabbage

Berber & Q chef Josh Katz has perfected the lamb shawarma pita and now you can make it at home…
  1. Begin by making the marinade for the lamb. Toast the cumin seeds, coriander seeds and fennel seeds in a pan on the stove until coloured and grind to a powder using a spice grinder or mortar and pestle. Add to the remaining shawarma spices in a small bowl and mix through.
  2. Place the olive oil, chopped onion, garlic, lemon juice, salt and pepper and the shawarma spice mix in a food processor and blend until a rough pulp has formed. 
  3. Rub the pulp all over the lamb and leave to marinade in the fridge overnight, though preferably for 24 hours. 
  4. The next day, preheat an oven to its highest setting. Place the marinated lamb shoulder atop a raised rack in a roasting tray and roast for 20-25 minutes or until coloured on the surface.
  5. Lower the heat to 160c, pour the chicken stock into the roasting tray, and cover with tin foil. Cook for 4 hours, basting the lamb with juices and stock every hour or so. If the liquid evaporates and runs dry, top up with some water to ensure the lamb remains moist. The lamb is ready when the meat is soft and tender and pulls away from the bone with ease. 
  6. Whilst the lamb is cooking prepare the remaining components of the dish. 
  7. To make the pickled red cabbage salad, start by salting the shredded cabbage, ensuring it’s well mixed through. Set the cabbage in a colander over a sink, and place a heavy weight atop to act as a press, enabling the cabbage to release some of its juices and soften whilst retaining its crunch. Allow the cabbage to press for an hour, before placing it in a mixing bowl and adding all of the remaining ingredients. Mix through thoroughly using your hands, and set aside until required. 
  8. For the harissa, toast the mixed seeds in a pan until coloured and smoking, and grind to a powder using a spice grinder or a mortar and pestle. 
  9. Combine the spices with the remaining ingredients in a food processor and pulse until blended to a coarse paste-like consistency. Check for seasoning and add salt and pepper to taste. Set aside until required.
  10. To make the Jerusalem salad, combine all of the ingredients in a large bowl, toss well to combine, making sure everything is well mixed through. 
  11. Remove the lamb from the oven when it’s soft and pulls from the bone, set aside, covered with tin foil, and allow to rest for 15 minutes. Shred or pull the lamb at the table, season with salt and pepper and pour back some of the pan juices into the pulled meat. Serve the pulled lamb stuffed inside the pita breads with the cherry pepper harissa, chopped Jerusalem salad and pickled red cabbage. Add the yoghurt and picked mint leaves to balance the dish. 

Recipe Information

Serves
8
Difficulty
Intermediate

Ingredients

For the lamb:

Shawarma spice mix

  • 1tbsp cumin seeds, toasted and ground
  • 1tsp coriander seeds, toasted and ground
  • ½ tsp fennel seeds, toasted and ground
  • 1tsp all spice
  • ½ tsp turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
     
  • 100ml olive oil
  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves, peeled
  • juice of 1 lemon
  • 1½ tbsp salt
  • 1 tsp pepper 
     
  • 1 lamb shoulder, on the bone (approx 2.5kg)
  • 1ltr chicken stock

For the quick pickled red cabbage:

  • ½ head of red cabbage, finely shredded
  • 1tbsp salt
  • juice of 1 lemon
  • 50ml olive oil
  • 1tbsp toasted caraway seeds
  • 2tbsp parsley, finely chopped

For the cherry pepper harissa:

  • ½ tbsp cumin seeds
  • ½ tbsp coriander seeds
  • ¼ tsp fennel seeds
  • Pinch of caraway seeds
     
  • 1 red pepper, blackened on the grill, peeled and roughly chopped
  • 2 garlic clove, minced to a paste with 1tsp salt
  • 3 red chillies, finely chopped
  • 6 sun-dried tomatoes 
  • 5 cherry peppers from the jar, stalks removed
  • 60ml olive oil
  • 20ml red wine vinegar 
  • salt and pepper, to taste

For the Jerusalem salad:

  • 4 tomatoes, de-seeded and diced
  • 2 cucumber, de—seeded and diced
  • 1 red onion, finely chopped
  • 2 spring onions (green parts only), finely sliced
  • 1 green chilli, de-seeded and finely chopped
  • 2 tbsp picked mint, finely chopped 
  • 2 tbsp picked parsley, finely chopped
  • 80ml olive oil
  • 50ml lemon juice
  • 1 tsp salt

To serve:

  • 4 pita breads or flatbreads
  • Greek yoghurt
  • Picked mint leaves
Berber & Q chef Josh Katz has perfected the lamb shawarma pita and now you can make it at home…
  1. Begin by making the marinade for the lamb. Toast the cumin seeds, coriander seeds and fennel seeds in a pan on the stove until coloured and grind to a powder using a spice grinder or mortar and pestle. Add to the remaining shawarma spices in a small bowl and mix through.
  2. Place the olive oil, chopped onion, garlic, lemon juice, salt and pepper and the shawarma spice mix in a food processor and blend until a rough pulp has formed. 
  3. Rub the pulp all over the lamb and leave to marinade in the fridge overnight, though preferably for 24 hours. 
  4. The next day, preheat an oven to its highest setting. Place the marinated lamb shoulder atop a raised rack in a roasting tray and roast for 20-25 minutes or until coloured on the surface.
  5. Lower the heat to 160c, pour the chicken stock into the roasting tray, and cover with tin foil. Cook for 4 hours, basting the lamb with juices and stock every hour or so. If the liquid evaporates and runs dry, top up with some water to ensure the lamb remains moist. The lamb is ready when the meat is soft and tender and pulls away from the bone with ease. 
  6. Whilst the lamb is cooking prepare the remaining components of the dish. 
  7. To make the pickled red cabbage salad, start by salting the shredded cabbage, ensuring it’s well mixed through. Set the cabbage in a colander over a sink, and place a heavy weight atop to act as a press, enabling the cabbage to release some of its juices and soften whilst retaining its crunch. Allow the cabbage to press for an hour, before placing it in a mixing bowl and adding all of the remaining ingredients. Mix through thoroughly using your hands, and set aside until required. 
  8. For the harissa, toast the mixed seeds in a pan until coloured and smoking, and grind to a powder using a spice grinder or a mortar and pestle. 
  9. Combine the spices with the remaining ingredients in a food processor and pulse until blended to a coarse paste-like consistency. Check for seasoning and add salt and pepper to taste. Set aside until required.
  10. To make the Jerusalem salad, combine all of the ingredients in a large bowl, toss well to combine, making sure everything is well mixed through. 
  11. Remove the lamb from the oven when it’s soft and pulls from the bone, set aside, covered with tin foil, and allow to rest for 15 minutes. Shred or pull the lamb at the table, season with salt and pepper and pour back some of the pan juices into the pulled meat. Serve the pulled lamb stuffed inside the pita breads with the cherry pepper harissa, chopped Jerusalem salad and pickled red cabbage. Add the yoghurt and picked mint leaves to balance the dish. 

Recipe Information

Serves
8
Difficulty
Intermediate

Ingredients

For the lamb:

Shawarma spice mix

  • 1tbsp cumin seeds, toasted and ground
  • 1tsp coriander seeds, toasted and ground
  • ½ tsp fennel seeds, toasted and ground
  • 1tsp all spice
  • ½ tsp turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
     
  • 100ml olive oil
  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves, peeled
  • juice of 1 lemon
  • 1½ tbsp salt
  • 1 tsp pepper 
     
  • 1 lamb shoulder, on the bone (approx 2.5kg)
  • 1ltr chicken stock

For the quick pickled red cabbage:

  • ½ head of red cabbage, finely shredded
  • 1tbsp salt
  • juice of 1 lemon
  • 50ml olive oil
  • 1tbsp toasted caraway seeds
  • 2tbsp parsley, finely chopped

For the cherry pepper harissa:

  • ½ tbsp cumin seeds
  • ½ tbsp coriander seeds
  • ¼ tsp fennel seeds
  • Pinch of caraway seeds
     
  • 1 red pepper, blackened on the grill, peeled and roughly chopped
  • 2 garlic clove, minced to a paste with 1tsp salt
  • 3 red chillies, finely chopped
  • 6 sun-dried tomatoes 
  • 5 cherry peppers from the jar, stalks removed
  • 60ml olive oil
  • 20ml red wine vinegar 
  • salt and pepper, to taste

For the Jerusalem salad:

  • 4 tomatoes, de-seeded and diced
  • 2 cucumber, de—seeded and diced
  • 1 red onion, finely chopped
  • 2 spring onions (green parts only), finely sliced
  • 1 green chilli, de-seeded and finely chopped
  • 2 tbsp picked mint, finely chopped 
  • 2 tbsp picked parsley, finely chopped
  • 80ml olive oil
  • 50ml lemon juice
  • 1 tsp salt

To serve:

  • 4 pita breads or flatbreads
  • Greek yoghurt
  • Picked mint leaves