Shawarma bowl

Shawarma lamb with mixed salad in a bowl of brown rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season lamb joint with salt and pepper and spay oil

Step 2

Air fry joint for correct time (around 50mins for 600-800g)

Step 3

While joint is cooking. Dice up lettuce to small shreds, tomatoes into small quarters, cucumber into thin slices, onion into thin strips. Finally extract seeds from the pomegranate into a small bowl

Step 4

While joint is cooking, combine all of the seasoning into medium bowl with the olive oil

Step 5

While joint is cooking, start the rice cooking to finish 10mins after the meat is ready (usually 10mins before). Add a few dashes of salt.

Step 6

When the joint is cooked. Remove from air fryer and diced into small chunks on a large board. You may want to put paper towel down around.

Step 7

Put meat back into air fryer for a short time if it's not quite fully cooked. If fine, proceed to next step.

Step 8

Put all the lamb meat into a tupperware, pour the marinade into the box, seal the lid. Shake till meat is covered (Optional) At this stage you can leave it to marinade for however long you want

Step 9

Heat a pan with oil till hot, reduce to a low heat and add the lamb meat in

Step 10

Give the pan a good mix while cooking till the meat is sizzling and seared

Step 11

One the rice is ready, drain and add 100g to bowls

Step 12

Add 150g of the meat to the bowls

Step 13

Add any of the lettuce, tomatoes, red onion, pomegranate, sweetcorn, cucumber and sauces to the dishes