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Shawarma Arayes with chilli and tomato dipping sauce

Hot, juicy shawarma arayes with a golden cheesy bite.
Dip into creamy tahini, lemony tomato and a chilli kick.
Comfort-food flavour with bright herbs and a satisfying crunch.

dinner ⏱ 60 min 620 kcal / portion 55.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Shawarma Arayes with chilli and tomato dipping sauce
v8 · rb0e705f985 20260727Z1751 60 ml tahini 59.1 ml lemon juice 500 g plum tomato 6 pieces white pita bread sea salt to taste 🔥 preheat the oven to 220°C and have a baking tray ready ⏳ mix tahini with lemon juice, water, and fine sea salt until smooth and set aside 🔪 grate plum tomatoes into a colander over a bowl and discard skins discard tomato water ⏳ mix grated tomatoes with chilli sauce, lemon juice, and olive oil until smooth and set aside 🔪 mix lamb mince, shawarma marinade, coriander, spring onions, garlic, lemon zest, and yarlsberg with black pepper and fine sea salt moisten the white pitas with water 🔥 ⏱ 3-4 min bake the moistened pitas until puffed up 🍳 cut pitas in half widthways and let the steam escape 🍽 stuff each pitta half with the arayes mixture and press sides together to seal 🍳 ⏱ 1 min pan fry half the arayes cut side down until golden 🍳 ⏱ 2 min flip and pan fry the arayes on each side until nicely golden 🍽 transfer to baking tray 🍳 ⏱ 1 min repeat with the remaining arayes: pan fry cut side down until golden 🍳 ⏱ 2 min flip and pan fry on each side until nicely golden 🍽 transfer to baking tray 🔥 ⏱ 5 min place the arayes in the oven and cook until cooked through and golden 🍽 arrange arayes on a serving platter and serve with tahini and tomato dipping sauce in bowls on the side Shawarma Arayes 🎉 40 g chilli sauce 1½ tbsp olive oil 400 g lamb mince 10 g coriander 5 pieces spring onion 3 pieces garlic clove 125 g shawarma marinade 1 piece lemon zest 100 g yarlsberg black pepper to taste 44 ml chilli sauce, olive oil 15 ml lemon juice
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Preparation steps

  1. preheat the oven to 220°C and have a baking tray ready
  2. mix tahini with lemon juice, water, and fine sea salt until smooth and set aside
  3. grate plum tomatoes into a colander over a bowl and discard skins
  4. discard tomato water
  5. mix grated tomatoes with chilli sauce, lemon juice, and olive oil until smooth and set aside
  6. mix lamb mince, shawarma marinade, coriander, spring onions, garlic, lemon zest, and yarlsberg with black pepper and fine sea salt
  7. moisten the white pitas with water
  8. bake the moistened pitas for 3-4 minutes until puffed up
  9. cut pitas in half widthways and let the steam escape
  10. stuff each pitta half with the arayes mixture and press sides together to seal
  11. pan fry half the arayes cut side down for 1 minute until golden
  12. flip and pan fry the arayes for 2 minutes on each side until nicely golden
  13. transfer to baking tray
  14. repeat with the remaining arayes: pan fry cut side down for 1 minute until golden
  15. flip and pan fry for 2 minutes on each side until nicely golden
  16. transfer to baking tray
  17. place the arayes in the oven and cook for 5 minutes until cooked through and golden
  18. arrange arayes on a serving platter and serve with tahini and tomato dipping sauce in bowls on the side

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