Leftover Lamb Shawarma-Style Pitas

These Leftover Lamb Shawarma-Style Pitas are the perfect way to turn yesterday’s barbecue into something completely new. They work with any leftover lamb, but they really shine when made with our Barbecued Marinated Lamb Shoulder. The meat already has that bright mix of lemon, garlic and herbs from the Smashed Avo Seasoning, so all it needs is a soft warm pita, a few fresh toppings and the creamy lemon yoghurt sauce we’ve created specially for this recipe. It’s fast, it’s fresh and it makes leftovers feel like a whole new meal.

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Leftover Lamb Shawarma-Style Pitas

Ingredients:

4 pita breads

4 large lettuce leaves (cos or green leaf both work)

2 cups leftover Barbecued Marinated Lamb Shoulder, sliced or shredded

½ cup crumbled feta

Quick-pickled red onions (store-bought or homemade)

Avohaven Lemon Yogurt Sauce

1 cup Greek yoghurt

1 teaspoon Avohaven Smashed Avo Seasoning

1 tablespoon lemon juice or a squeeze from any leftover grilled lemons

1 teaspoon olive oil

Pinch of salt, to taste

Instructions:

Make the sauce - Stir together the yoghurt, Smashed Avo Seasoning, lemon juice and olive oil. Adjust the seasoning to taste.

Create your Shawarma - Heat the pitas for a few seconds on each side in a dry frying pan over medium heat. You can also microwave them for 10–15 seconds if you prefer. Warm pitas are easier to fold and don’t tear as easily.

Spread a generous layer of the Lemon Yogurt Sauce over each warm pita.

Add a lettuce leaf, a handful of leftover lamb, a few rings of pickled onion and a sprinkle of feta.

Fold or roll the pitas and serve straight away while the bread is still soft and warm. They make a great quick lunch or easy dinner the day after your barbecue.