Picnic loaf with lamb shawarma and garlic sauce
This picnic loaf combines marinated lamb shawarma, spinach, and nuts in a crusty loaf, topped with roasted garlic sauce. Perfect for picnics or gatherings, it's a portable and delicious meal.
Ingredients
For the roasted garlic sauce:
Additional ingredients:
Preparation
Step 1
200 g lamb shoulder, thinly sliced – 2 garlic cloves, chopped – 2 tbsp natural yoghurt – 1 tbsp lemon juice – 1 tbsp olive oil – 1 tsp ground cumin – 1 tsp paprika powder – ½ tsp ground coriander – ½ tsp ground cinnamon – 4 tbsp Kikkoman Naturally Brewed Soy Sauce
Mix the garlic, natural yoghurt, lemon juice, olive oil, ground cumin, paprika powder, ground coriander, ground cinnamon and Kikkoman Soy Sauce in a bowl. Add the thinly sliced lamb shoulder, coat evenly, cover and refrigerate for at least 1 hour. Heat the oil in a pan over a high heat. Fry the marinated lamb slices for 5–7 minutes until browned and cooked through. Set aside.
Step 2
½ bulb of garlic – 1 pinch of salt – 2 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – 2 tbsp olive oil – 2 tbsp Greek yoghurt
Preheat the oven to 200 °C. Cut the top off the garlic bulb and drizzle with the olive oil and pinch of salt. Wrap in foil and roast for 30-40 minutes until golden brown and soft. Once cooled, squeeze out and mash the cloves. Mix in the Kikkoman Teriyaki Sauce with Garlic and the Greek yoghurt.
Step 3
1 small loaf of bread – 50 g fresh spinach – 80 g labneh cheese – 60 g mixed nuts (e.g. almonds, walnuts, or cashews), chopped
Cut off the top of the loaf and scoop out the bread pulp, leaving a ‘bowl’ and a ‘lid’. Spread the roasted garlic sauce over the bottom of the bread bowl. Place the cooked lamb shawarma, labneh cheese, fresh spinach leaves and chopped mixed nuts on top. Replace the top of the loaf, wrap it tightly in greaseproof paper or foil for transport and cut it into portions to serve.
Recipe-ID: 1446
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/a/2/csm_01_Kikkoman_Teriyaki_Sauce_with_Roasted_Garlic_250ml_EN_caa996fc96.webp "[Translate to Englisch (EU):]")
200 g lamb shoulder, thinly sliced – 2 garlic cloves, chopped – 2 tbsp natural yoghurt – 1 tbsp lemon juice – 1 tbsp olive oil – 1 tsp ground cumin – 1 tsp paprika powder – ½ tsp ground coriander – ½ tsp ground cinnamon – 4 tbsp Kikkoman Naturally Brewed Soy Sauce
Mix the garlic, natural yoghurt, lemon juice, olive oil, ground cumin, paprika powder, ground coriander, ground cinnamon and Kikkoman Soy Sauce in a bowl. Add the thinly sliced lamb shoulder, coat evenly, cover and refrigerate for at least 1 hour. Heat the oil in a pan over a high heat. Fry the marinated lamb slices for 5–7 minutes until browned and cooked through. Set aside.
½ bulb of garlic – 1 pinch of salt – 2 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – 2 tbsp olive oil – 2 tbsp Greek yoghurt
Preheat the oven to 200 °C. Cut the top off the garlic bulb and drizzle with the olive oil and pinch of salt. Wrap in foil and roast for 30-40 minutes until golden brown and soft. Once cooled, squeeze out and mash the cloves. Mix in the Kikkoman Teriyaki Sauce with Garlic and the Greek yoghurt.
1 small loaf of bread – 50 g fresh spinach – 80 g labneh cheese – 60 g mixed nuts (e.g. almonds, walnuts, or cashews), chopped
Cut off the top of the loaf and scoop out the bread pulp, leaving a ‘bowl’ and a ‘lid’. Spread the roasted garlic sauce over the bottom of the bread bowl. Place the cooked lamb shawarma, labneh cheese, fresh spinach leaves and chopped mixed nuts on top. Replace the top of the loaf, wrap it tightly in greaseproof paper or foil for transport and cut it into portions to serve.
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