Shawarma wraps are absolutely delicious! And not hard to make at home at all. For example, you can use leftover lamb or beef. Enjoy!

Directions

1. Roast the cumin and coriander on a dry pan, until nice and fragrant. Let the spices cool a bit while you prep the meat.

2. Very finely slice the meat. If you have a food processor, this will do perfectly. Just load 'er up with the thinnest chopping blades you have, and run the meat through. Remember not to use the knife for the food processor, but one of the round plates for slicing. If you don't have a food processor, simply wield your best and biggest knife and slice the meat as thinly as you can.

3. Mix the spices with the meat, pressed garlic, olive oil and some salt and lemon juice in a freezer bag. Rub the spice mix into the meat well, and let it flash marinate while you sort veggies and dressing.

4. Finely chop the lettuce. Rinse tomatoes and cucumber and slice them. Cut the onion into fine rings.

5. Rinse and finely chop the chives - you might not need it all. Mix chives well with skyr or yoghurt and acacia honey, and season with salt and pepper. Optionally, you can squeeze in some garlic, if that kind of thing is a hit in your house!

6. Now cook your meat on a hot pan with no oil - there's enough oil in the marinade. You want to get the meat warm throughout, and with a bit of a sear. Warm the flatbreads and put all the ingredients on the table in little bowls, and let the family assemble their own favourite shawarma. Enjoy!

Tip

If you don't have time to bake your own flatbreads, you can absolutely just grab a packet of tortillas at the supermarket - but go for wholegrain ones. They're healthiest and taste great. If you have leftover skyr or yoghurt, it makes for a great breakfast or snack.