'Cooking with Lamb' - Lamb Schwarma
11:00 Tue, 12 Nov 2019
'Cooking with Lamb' - Lamb Schwarma | News Article
Make those last lunch boxes before summer vacation really special with this trusted recipe from Chef Naledi…

Lamb Schwarma

*use left over roast shoulder or leg of lamb from your Sunday lunch*


2 large pita breads, cut in half to create pockets

1 cup roast shoulder or boneless leg of lamb, cut into thin slices

1/2 cup baby cabbage, shredded

1/2 cup baby red cabbage, shredded

2 carrots, grated

4 Tbsp blue cheese

Blue Cheese Sauce:

1 Tbsp blue cheese (finely crumbled)

2 Tbsp chopped fresh chives

1/4 cup sour cream

1/4 cup mayonnaise

1 tsp fresh lemon juice


1.Take the first pita half. Open up the middle to create a pocket. Stuff the pocket with 1/4 each of the sliced lamb, red cabbage, green cabbage and carrots.

2.Top the stuffing with the blue cheese sauce.

3.Repeat the process with the rest of the pita bread and ingredients.

4.Great served with a chilled juice in lunchboxes.

Blue Cheese Sauce:

1.Place all ingredients in a blender.

2.Blend until it is a smooth consistency.


1.Add pineapple to the stuffing.

2.Add spring onions and coriander to the stuffing.

3.Use Tzatsiki in place of blue cheese sauce.

Recipe courtesy of Lamb & Mutton SA and supported by the red meat industry of SA. Visit cookingwithlamb.com for more inspiration.


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