Our HelloFresh take on this popular Middle Eastern lamb sausage is sure to be a winner. Spiced lamb patties, soft naan, spicy aioli, and fresh parsley...dinner tonight pulls out all the stops!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shawarma Spice Blend
Naan Bread(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Sweet Bell Pepper
Red Onion, sliced
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, wash and dry all produce.Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy or 2 tsp extra spicy! Core, then cut pepper into 1/4-inch slices. Roughly chop parsley. Finely chop half the onion slices and set aside. Stir together mayo and 1/2 tsp sriracha (dbl for 4 ppl) in a small bowl (NOTE: Reference Heat Guide) . Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onion slices. Cook, stirring occasionally, until peppers are tender-crisp, 5-7 min. Add half the Shawarma Spice Blend. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min. Add 2 tsp vinegar (dbl for 4 ppl). Cook, stirring often, until combined, 30 sec. Transfer to a plate. Cover to keep warm.
While veggies cook, add lamb, chopped onions, half the parsley and remaining Shawarma Spice Blend to a large bowl. Season with pepper. Divide mixture into two equal-sized portions (four portions for 4 ppl). Roll into balls, then flatten them into 1/2-inch thick patties.
When veggies are done, add 1/2 tbsp oil to the same pan, then patties. Pan-fry, until golden-brown and cooked through, 3-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
When patties are done, remove pan from heat. Spread spicy aioli on one side of each naan. Top half of the naans with veggies and a patty. Top with remaining naans and press together. Wipe the pan clean. Heat the same pan over medium heat. When hot, add assembled sandwiches. Toast, one at a time, pressing down with the back of a spatula or a clean heavy bottom pan, until naans are toasted and golden-brown, 1-2 min per side.
Whisk together remaining parsley, 1 tsp vinegar, 1/2 tsp sugar and 2 tsp oil (dbl all for 4 ppl) in another large bowl. Season with salt and pepper. Add spring mix and toss to coat. Cut lamb sandwiches in half, then divide between plates. Serve salad on the side.