Lamb Shawarma

  • Currently 4/5
This Middle Eastern recipe yields a wonderfully tender final product. Shawarma can be used in pitas, put on fattoush, hummus, or eaten plain.
1/2 cup plain yogurt
1/4 cup water
2 Tbsps fresh lemon juice
1 Tbsp distilled white vinegar
1 Tbsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/8 tsp ground cloves
3/4 tsp ground mace
1 tsp cayenne pepper
5 pounds boneless lamb shoulder, cut into 1/4-in-thick strips
1. Place the first seven ingredients (through garlic) into a large non-reactive mixing bowl. Whisk in the remaining spices until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
2. Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
Yield: 8 servings

Calories: 376
Total Fat: 26.8g
Fiber: 0.4g
Sodium: 966mg
Cuisine   Middle EasternDish   Main Dish
Main Ingredient   LambPrep Time   more than 2 hours
Cooking Time   15 to 30 minutes

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