Slow-Cooker Shawarma with Herbed Tahini Yoghurt Sauce

Name: Slow-Cooker Shawarma with Herbed Tahini Yoghurt Sauce
Prep time: 30 min
Total time: 8 h 30 min
Yield: 12
Ingredients: 3 to 4 lb boneless leg of lamb roast; 1/4 cup olive oil; 2 tablespoons honey; 1 tablespoon salt; 1 tablespoon ground cumin; 1 teaspoon sweet smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1 cup Mountain High™ original whole milk plain yoghurt; 1/4 cup tahini; 2 tablespoons lemon juice; 1 cup diced cucumber; 1/2 cup diced red onion; 1/2 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh mint leaves; 3 cloves garlic, finely chopped; 1/2 teaspoon salt; 12 pita breads, halved and toasted; 1 cup diced tomatoes; 1/2 cup toasted pine nuts

30 Minutes Prep8 Hours 30 Minutes Total
12 Servings
400 Calories per Serving

You don’t have to invest in a professional rotisserie oven to get the great flavors of shawarma at home. Our slow-cooker version is a breeze to make, and the Tahini Yoghurt Sauce adds a bright fresh element that most slow-cooker dishes lack.

Ingredient List

Lamb

3 to 4 lb boneless leg of lamb roast
1/4 cup olive oil
2 tablespoons honey
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon sweet smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1 teaspoon black pepper

Tahini Yoghurt Sauce

1 cup Mountain High™ original whole milk plain yoghurt
1/4 cup tahini
2 tablespoons lemon juice
1 cup diced cucumber
1/2 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
3 cloves garlic, finely chopped
1/2 teaspoon salt

Serve-Withs

12 pita breads, halved and toasted
1 cup diced tomatoes
1/2 cup toasted pine nuts

Preparation

Spray 6-quart slow cooker with cooking spray. Place leg of lamb in slow cooker. In small bowl, mix olive oil, honey, salt, cumin, paprika, coriander, cinnamon, garlic powder and pepper. Pour mixture over lamb.
Cover; cook on Low heat setting 8 hours. Transfer lamb to cutting board; cool slightly. Shred lamb, discarding any pieces of fat. Reserve 2 cups cooking liquid; discard remaining liquid. Return shredded lamb and the 2 cups cooking liquid to slow cooker; toss to coat. Cover; cook on Low heat setting to keep warm.
Meanwhile, in large bowl, mix yoghurt, tahini and lemon juice. Stir in remaining Tahini Yoghurt Sauce ingredients.
Serve lamb in pita breads with sauce; top with tomatoes and pine nuts.

Tips

Not in the mood for lamb? The Tahini Yoghurt Sauce is also great with grilled chicken or in lettuce wraps with cooked ground turkey or ground beef.
Want to add a little heat? Opt for hot smoked paprika.

Nutrition Information

Nutrition Information (Amount per serving)

Dietary Fiber 2g 9%, Vitamin A 6%, Vitamin C 4%, Calcium 10%, Iron 20%, Vitamin D 6%, Vitamin E 6%, Thiamin 35%, Riboflavin 30%, Niacin 40%, Vitamin B6 10%, Folic Acid 20%, Vitamin B12 35%, Pantothenic Acid 8%, Phosphorus 25%, Magnesium 15%, Zinc 35%, Selenium 60%, Copper 15%, Manganese 30%

Nutrition Other (Amount per serving)

Calories 400, Calories from Fat 130, Total Fat 14g, Saturated Fat 4g, Trans Fat 0g, Monounsaturated Fat 6g, Polyunsaturated Fat 2 1/2g, Cholesterol 80mg, Sodium 680mg, Potassium 490mg, Total Carbohydrate 37g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 4g, Protein 30g, Beta-Carotene 10%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 2, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 3, Lean Meat 1/2, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2, Fruits 0c, Vegetables 1/4c, Grains 2oz-eq, Meat & Beans 3oz-eq, Dairy 0c, Fats & Oils 0tsp