Lamb Shawarma
This is a wonderful Middle Eastern dish that I was introduced to by a friend. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hummus, or eaten plain.
This is a wonderful Middle Eastern dish that I was introduced to by a friend. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hummus, or eaten plain.
- 1/4 cup water
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon ground nutmeg
- 1 teaspoon cayenne pepper
- 1/2 cup plain yogurt
- 3/4 teaspoon ground mace
- 5 pounds boneless lamb shoulder cut into 1/4-inch-thick strips
- Carbohydrate 2.77725217162872 g
- Cholesterol 204.575941500585 mg
- Fat 61.5086282151373 g
- Fiber 0.381454694369454 g
- Protein 47.698226036559 g
- Saturated Fat 26.4845829252389 g
- Serving Size 1 1 shawarma (319g)
- Sodium 179.837809850019 mg
- Sugar 2.39579747725927 g
- Trans Fat 4.78316312208192 g
- Calories 767 calories
Step-by-step
- Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl.
- Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper 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).
- 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.
A Culinary Journey to the Middle East: My Lamb Shawarma Experience
As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. But sometimes, the most rewarding experiences come from taking the time to create something truly special. Recently, I decided to embark on a culinary adventure, inspired by a friend’s tales of her Lebanese heritage. The result? A mouthwatering lamb shawarma that transported my family and me straight to the heart of the Middle East.
The aroma alone was enough to fill my kitchen with a warm, inviting ambiance. The rich blend of spices—cumin, nutmeg, clove, and a hint of cayenne—created a symphony of scents that promised a feast for the senses. The lamb itself, marinated for a full 24 hours in a vibrant mixture of yogurt, lemon juice, and garlic, became unbelievably tender and flavorful. Each bite was a journey, a delightful exploration of textures and tastes. The slightly tangy yogurt marinade perfectly complemented the richness of the lamb, creating a balance that was both satisfying and refreshing.
I decided to go beyond the traditional pita bread and experiment with different serving options. We enjoyed our shawarma wrapped in warm tortillas, nestled on top of fluffy couscous, and even as a delicious topping for a simple salad. The versatility of this dish was truly remarkable, and it catered perfectly to everyone's diverse preferences. What impressed me the most, however, was the sheer ease of preparation. Despite the seemingly long list of ingredients, the process was surprisingly straightforward. The lengthy marinade time did most of the work, infusing the lamb with an incredible depth of flavor that required minimal effort on my part.
This lamb shawarma recipe has become a staple in our home. It’s the perfect dish for busy weeknights, or for special occasions when you want to impress your guests. It's a celebration of flavors and textures, a testament to the power of simple ingredients transformed into something extraordinary. The best part? The leftovers are just as delicious the next day! I highly recommend you try it.
Ingredients I Used:
- 5 pounds boneless lamb shoulder, cut into 1/4-inch thick strips
- 1/2 cup plain yogurt
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon distilled white vinegar
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoon ground mace
- 1 teaspoon cayenne pepper
This recipe truly exceeded my expectations. The combination of the tender lamb, the zesty marinade, and the myriad ways to enjoy it make this dish a winner in my book. It's not just a meal; it's an experience. So, gather your ingredients, roll up your sleeves, and prepare for a delicious culinary journey to the Middle East. You won't regret it!
