Lamb Shawarma Recipe

by rjw1

Lamb Shawarma Recipe from the Middle East

Shawarma is a typical Middle Eastern delicacy. The meat for this
dish is traditionally roasted on a rotisserie until juicy and crisp.
Thin slices are then stuffed into warm pita pockets along with
vegetables and tahini paste. Pair this recipe with pickled vegetables,
warm pita pockets and as many raw vegetables as you’d like for
a wonderfully satisfying meal.

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Type
Meat

Level
Medium

Prep Time
30 minutes

Total Time
1 day

Yield
5 servings

Tools You Will Need:

1 small bowl
1 medium bowl
1 large bowl with cover (you can use saran wrap)
Mixing spoon
9X11 metal pan
1 cup
1 tsp
1 tbsp

Ingredients:

Tahini Sauce:
½ clove garlic, minced
1 tsp lemon juice
2 tbsp sesame butter (tahini)
Salt and pepper to taste
2-4 tbsp cold water (use more water for a thinner sauce)
1 tsp olive oil (optional)
2 tbsp fresh parsley, minced (optional)

Shawarma:
2 lbs lamb stew meat, cubed
3 garlic cloves, minced
½ tsp cayenne pepper
½ tsp paprika
½ tsp cumin
¾ tsp mace
A pinch of salt
2-3 tbsp lemon juice
½ cup plain yogurt (substitute with Greek yogurt for a stronger taste)

Directions:

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1. Preparing the Tahini sauce:

     In a medium bowl, combine the ingredients and mix thoroughly. Add
     fresh parsley if using.

2. Preparing the lamb:

   Place lamb cubes in a large bowl. In a small bowl, combine the
      spices the salt and garlic cloves.

      Add the yogurt and the lemon juice and mix thoroughly.

      Spoon the mixture over the lamb meat. Make sure the meat is coated
      with the sauce. Cover and refrigerate for 12-24 hours so the flavors
      develop.

3. Finishing up:

     Set the oven on broil. Place the marinated meat in a lightly greased
     pan and broil for 5-6 minutes on each side, or until thoroughly cooked.

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