1. Mix all the tahini ingredients together, either by hand, with an immersion blender, in a processor or blender, to form a smooth paste. Set aside until ready to serve.

Chopped Salad:

  1. Place the chopped tomato, cucumber an onion is a small bowl.
  2. Dress with the lemon juice and season with salt and pepper, to taste.
  3. Reserve


  1. Remove the defrosted Redefine Lamb Flank from the package,
  2. Cut the Redefine Lamb Flank against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Thinly slice, with the grain, each of the three medallions.
  4. Heat a sauté pan with olive oil and add the sliced Redefine Lamb Flank.
  5. Sauté the Redefine Lamb Flank until it crisps, colors and turns a nice golden-brown.
  6. Add the sumac, garlic, garlic powder, Ras el Hanout and black pepper, stir.
  7. Continue to cook, pressing with the back of a wooden spoon, to break down the Redefine Lamb Flank.
  8. Add the water and deglaze.
  9. Remove from heat and set aside, keeping the Redefine Lamb warm until ready for assembly.
  10. Warm a serving plate.
  11. Place the shawarma on the warm plate.
  12. Drizzle with tahini.
  13. Garnish with parsley leaves
  14. Serve with a side of chopped salad (cucumbers and tomatoes) and pita bread.
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7g (1 ½ tsps.) sumac

7g (1 ½ tsps.) cumin

7g (1 ½ tsps.) garlic powder

4.5g (1 tsps.) Ras el Hanout (Spice Blend)

7g (1 ½ tsps.) black pepper

50g (3 tbsps. + 1 tsp.) olive oil

15g (1 tbs) water

salt, to taste

freshly ground black pepper, to taste


100g (3 ½ oz) raw tahini

120g (4 ¼ fl. oz) water

30 g (2 tbsps.) lemon juice or to taste

2g salt

Chopped salad:

1 small, ripe, tomato, deseeded and finely chopped

1 small cucumber, deseeded and finely chopped

1 small onion, finely chopped

30-45 g (2-3 tbsps.) fresh lemon juice

Salt and freshly ground pepper, to taste


Parsley leaf