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Shawarma with tarator tahini & roasted vegetables


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Slow cooked lamb slices marinated in tangy malt vinegar with aromatic spices. Served on a bed of roasted vegetables with a lemon-tahini sauce & a quinoa-rice side.

  • Gluten-Free
  • Nut Free

Mustard, Sesame, Sulphites (vinegar)

Sliced lamb, onion, malt vinegar, mustard, bell pepper, courgette, carrot, aubergine, basmati rice, quinoa, tahini, lemon juice, olive oil, Middle Eastern spices, salt, black pepper

In the Microwave (900W): Heat beef & vegetables for 2 min. Add quinoa-basmati rice and heat for another minute.  Timings vary depending on your appliance.

In the oven: Pre-heat oven to 180°C / 350°F. Heat beef & vegetables for 5 min or until warmed through. In a saucepan add quinoa-rice along with a splash of water strirring occasionally until warmed through.