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Middle Eastern Lamb Shawarma Recipe

Middle Eastern Lamb Shawarma Recipe

 
Lamb Shawarma
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.

Rating: 4  stars Read Reviews (1)


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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)

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Directions:
1. Preparing the Tahini sauce:
 
In a medium bowl, combine the ingredients and mix thoroughly. Add
fresh parsley if using.

2. Preparing the lamb:

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.
Best Served With: Pita bread and Baba Ganoush

See More: Meat Recipes  

Rate and Review This Recipe

Reviews
 
It was very tasty,I cooked it with Beef meat instead of Lam meat and I believe it was as good.
Maddi Kalaf, Wed Jan 11, 2012

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