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2 portions


15 minutes


  • 2 slices of Quebec lamb shoulder, about 150g each
  • 150g oyster mushrooms, cut into medium sized pieces
  • Spice blend: 1 tbsp steak spice, 1 tbsp onion powder, 1 tbsp smoked paprika, 1 tbsp Worcestershire sauce
  • 2 large pita breads
  • 1/2 cup hummus, or more to taste
  • 2-3 tbsp spicy mayonnaise, optional
  • 100g red cabbage, thinly sliced ​​or grated
  • 6-8 sprigs of coriander or parsley
  • Olive oil
  • Red wine vinegar
  • Salt and pepper
  • White sugar


  1. Mix the cabbage with 2-3 tbsp of lukewarm water, 1 tbsp of red wine vinegar, 1 tbsp of sugar and a pinch of salt. Leave to marinate.
  2. Pat the slice of lamb shoulder dry. Salt and pepper.
  3. Heat the barbecue to medium high heat. Lightly oil the grill.
  4. Cook the slices for 3-4 minutes per side or until desired doneness.
  5. Let rest on a board then cut into thin slices.
  6. Toss the mushrooms with the spice blend and a drizzle of oil.
  7. Heat a pan with a drizzle of oil on medium high. Cook the mushrooms 6-8 minutes until browned.
  8. You can also cook the mushrooms on the barbecue until golden brown.
  9. Garnish the pitas with the hummus, lamb slices, mushrooms, mayonnaise, cabbage and cilantro.
Chef Gabrielle Pellerin’s recipe