Fillet steak shawarma sliders
MAKES 8 MINI PITTAS
FOR THE TAHINI YOGHURT 165g tahini
1½tsp chopped garlic
120ml fresh lemon juice 1tsp sea salt
170g low-fat natural
yoghurt
4tbsp pomegranate
molasses
FOR THE MEAT FILLING 900g fillet steak (or topside or sirloin), cut into small pieces
1tsp curry powder
1tsp freshly ground
black pepper
1tsp ground coriander
1tsp ground cumin
1tsp ground turmeric
½tsp ground cardamom
1/3tsp freshly grated nutmeg 3 cloves garlic, diced
6tbsp olive oil
6tbsp white vinegar TO SERVE
8 mini pittas
Red onion, diced
Parsley, chopped
Tomatoes, diced
Pickles
Tahini yoghurt (see above)
1 First make the tahini yoghurt by combining the tahini, garlic, lemon juice and sea salt with 120ml water in a blender. Blend for 2-3min until smooth and pale white in colour. Transfer to a bowl and add the yoghurt and pomegranate molasses. Whisk until smooth, then cover and place in the fridge until needed.
2 In a large bowl, mix together all the meat filling ingredients to coat the meat with the seasonings. Heat a large frying pan over a medium heat, add the seasoned meat, and fry for 4-6min, stirring occasionally, until cooked to your liking. Season with salt.
3 Fill the pittas with the meat mixture and finish with your choice of toppings.