Lamb Shawarma
(Recipe courtesy of Chez Us)

Ingredients:

• 1/2 cup whole milk greek yogurt or labneh

• 1 teaspoon olive oil

• 1 small garlic clove, finely minced

• roasted leg of lamb leftovers, sliced thinly, just enough to cover a lavash

• a handful of cherry tomatoes, cut in half

• 1/2 cucumber, use a vegetable peeler to make ribbons

• plain hummus

• fresh mint leaves only

• fresh cilantro leaves only

• fresh oregano leaves only

• lavash

• harissa

• kosher salt

• black pepper

How To:

• Place the yogurt, olive oil and garlic in a small bowl. Season to taste with salt and pepper. Stir well and set aside.

• Lightly reheat the lamb the oven to 300F. Only enough to heat, as you do not want to overcook the meat.

• Use a stovetop grill to warm the bread and add slight grill marks. You can also lightly warm in the oven for a few minutes.

• Spread hummus onto the lavash along with a smear of harissa. All depending on your taste.

• Top with warm lamb and cucumber ribbons, then scatter the cherry tomatoes over the top along with the herbs. It is all by taste and how much you want to fill the shawarma with.

• Top with the yogurt dressing.

• Serve.

• Eat.