Directions:
Prepare the kebab mixture: In a large bowl, combine the ground lamb (or chicken), chopped onion, garlic, and all the spices. Mix well until the ingredients are fully incorporated. Season with salt and pepper.
Form and cook the kebabs: Heat the olive oil in a skillet over medium-high heat. Form small kebab patties or sausage-shaped logs with your hands and cook them in the skillet, turning occasionally, until they are fully cooked and browned on all sides (around 8-10 minutes). Once done, remove from the skillet and set aside.
Prepare the crêpes: If using store-bought crêpes, warm them in the microwave or on a skillet for a few seconds on each side to soften. If you’re making homemade crêpes, cook them as usual and keep them warm.
Assemble the Shawarma Crêpe: Lay a warm crêpe on a flat surface, add a few kebabs in the center, and top with sliced cucumbers, tomatoes, and fresh parsley. Drizzle with tahini or garlic yogurt sauce for extra flavor.
Wrap and serve: Gently fold the crêpe around the fillings, rolling it into a wrap or folding it like a burrito. Serve immediately while warm.
Serving and Storage Tips:
Should oil be poured down the kitchen sink? My mother-in-law says yes but I’m not so sure.
I am 60 years old and only tried this recently. Great flavors!
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