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Goat ‘shawarma’ wraps
Serves 4 Starters and mains
Ingredients
- 4 flatbreads (pittas or tortillas work well, too)
- 400g slow-roasted goat meat (fresh is ideal, but you can bake leftover roast meat with a splash of lamb jus covered in foil for 5 minutes)
For the slow-roasted goat
- 2tbsp olive oil
- 1 goat shoulder, around 2.5-3kg
For the salad
- 1⁄2 cucumber, halved and thinly sliced
- 1 small red onion, thinly sliced
- 150g best-quality cherry tomatoes, quartered
- large handful parsley, finely chopped
- seeds 1⁄2 pomegranate
- 2tbsp olive oil
- juice 1⁄2 lemon
For the garlic sauce
- 200g Greek yoghurt
- 2 garlic cloves, grated
- 2tbsp lemon juice
To serve
- houmous
- Turkish fermented chilli sauce
- pickled chilli peppers
- leftover meat juices
Method
o slow-roast the goat, preheat the oven to 240C/465F/Gas 9, rub the oil all over the meat and season liberally with salt and pepper. Place in the oven for 20 minutes to give it a good colour, remove from the oven and cover tightly with foil. Turn the oven down to 150C/300F/Gas 2, put the goat back in and allow it to cook ever so gently for 8 hours until the meat is falling off the bone.
To make the salad, simply throw all the ingredients into a bowl and mix well. Check for seasoning. This salad benefits from being left for 20 minutes or so. The same goes for the garlic sauce; just put all the ingredients in a bowl, mix well and set aside for 20 minutes.
To construct your wraps, heat a frying pan over a high heat. Put a flatbread in the dry, hot pan and warm for 20 seconds on each side. Spread a nice layer of houmous on each flatbread, followed by a healthy portion of meat in a line down the centre. Top with salad, the garlic sauce, chilli sauce and pickled chilli peppers if you like it spicy and douse in the goat cooking juices. Wrap it up tightly and eat as a sandwich, or pile the meat and toppings on a piece of bread and eat with a knife and fork.
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