Guilt is an emotion I struggle with on a constant basis. I ask myself…am I being too lazy…shouldn’t I be making more FRESH food because it is better for the body?
When that guilt sets in, I pull out one of my half-half cooking tricks. This involves buying a protein that is fresh, but pre-seasoned and elevating it with a few extra add-ons. In this case, I had a lot of leftover naan bread from my previous Indian curry recipe so I decided to buy some pre-seasoned lamb and make my own quickie version of a gyro naanwich.
For the lamb, I went to PCC and bought their peri peri lamb skewers. It’s very flavorful so there is no need to add more seasoning.
Peri Peri Lamb Naanwich
For pickled red onions:
1/2 red onion, sliced into thin strips
1/4 cup vinegar
1 Tb sugar
1 5.3oz plain chobani greek yogurt
1 lemon, quartered
1 tomato, sliced
1 package of fresh pre-seasoned lamb skewers (or something similar)
Naan bread, toasted
1. At least one hour before dinner, combine the red onion with vinegar and sugar in a bowl. You can make more than you need to use for future recipes. Set aside.
2. Remove the lamb from the skewers. Add a little bit of oil to a nonstick frying pan and cook the lamb until there is no pink left inside. If using the same peri peri lamb skewers as shown above, then you can slice each piece in half. Depending on the size of your naan, you might be able to make 4 naanwiches.
3. While the lamb is cooking, prepare the yogurt sauce. Squeeze half of the lemon juice into the greek yogurt. Make sure to remove the lemon seeds. Optional: Add diced cucumbers into the yogurt.
4. Put together the naanwich: Toast the naan bread. Then on top of the naan, add the layers of lettuce, tomato, pickled onions, lamb, and as much yogurt sauce as you desire.