Lamb Shawarma Recipe

Ingredients 
 Serves 4 persons
2lb (1 kg) lamb fillet
100 g fat
1/4 cup vinegar
1/4 cup olive oil
1 teaspoon nutmeg
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon cloves
1 teaspoon all spice
1 teaspoon black pepper
1 teaspoon mistika
1 teaspoon salt

Preparation

1. Cut the lamb fillet into thin strips (1/2 cm).
2. Cut the fat into thin strips too.
3. Mix the seasoning together with the vinegar and the olive oil.
4. Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
5. Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
6. Serve with Tahinah sauce and salad.

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Shawarma Lamb with Couscous Salad

Ingredients

• 1 cup reduced-sodium chicken broth
• 1 cup couscous
• 1 medium carrot, shredded
• 1/2 cup roughly chopped flat-leaf parsley
• 1/4 cup olive oil, divided
• Zest and juice of 2 lemons, divided
• 1 large onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 1/2 pounds top round lamb steak, thinly sliced
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 cup Greek yogurt

Preparation

1. 1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.
2. 2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.
3. 3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.
4. Note: Nutritional analysis is per serving.

Note: In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.

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Shawarma (Lamb Pitas)

Ingredients

• 1 1/2 pounds boned leg of lamb
• 2 cups thinly sliced onion
• 1/3 cup fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 5 thyme sprigs
• 6 (7-inch) pitas
• Yogurt-Tahini Dip
• 1/2 cup red onion slices, separated into rings
• 1/4 cup chopped fresh mint
• 12 (1/4-inch-thick) slices tomato, halved 
• 3 gherkin pickles, thinly sliced lengthwise

Preparation

 

1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.
2. Preheat oven to 350°.
3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.
4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.

 

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