📖 Instructions

1. First, let's tackle the barley salad. Rinse 1 cup of barley under cold water. Then, in a medium saucepan, combine the barley with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the barley is tender but still slightly chewy. Once cooked, drain any excess water and set aside to cool. Don't overcook it, otherwise it'll be mushy!
2. While the barley cooks, let’s prep the lamb! In a large mixing bowl, combine 2 pounds of lamb, thinly sliced, with 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything really well. This is where you get to get your hands dirty!
3. Once the lamb is nicely coated in marinade, let it sit for at least 30 minutes to allow the flavors to meld. If you have time, marinating overnight greatly intensifies the taste. Trust me on this one!
4. Preheat your large skillet or griddle pan over medium-high heat. Add the marinated lamb and cook, stirring occasionally, until browned and cooked through. This should take approximately 15-20 minutes depending on the thickness of your lamb slices. Make sure the lamb is fully cooked and not pink inside for food safety purposes!
5. Now, let's bring it all together! In a large bowl, combine the cooked barley with 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/4 cup chopped red onion, and 1/4 cup lemon juice. Gently toss to combine. You can add more lemon juice if you like a more tangy flavor. I usually add a lot. My mum does. My dad hates.
6. Season the salad with salt and pepper to taste. I prefer to keep this part flexible; you can really play around with flavors and find a combination that you love. Maybe throw in some dried cranberries! They are delish.
7. To serve, spoon the barley salad onto a plate. Arrange the cooked lamb shawarma on top. You can serve this with some warm pita bread and tahini sauce on the side, but it's totally optional!
8. Garnish with a sprinkle of extra parsley and mint if desired. Oh, and maybe a few extra slices of lemon for zest! Serve warm and enjoy your delicious homemade Lamb Shawarma with Barley Salad!