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Lamb shawarma recipe

Lamb shawarma recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb shoulder

Try this Levantine favourite in your own kitchen with this easy recipe for shawarma. Serve in pitta with lettuce, tahini sauce and pickles, or scatter over a platter of houmous to enjoy scooped up with lavash.

51 people made this

IngredientsServes: 8

  • 100g natural yoghurt
  • 4 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground mace
  • 1 teaspoon chilli powder
  • 2.25kg boneless lamb shoulder, cut into thin strips

MethodPrep:20min ›Cook:20min ›Extra time:12hr marinating › Ready in:12hr40min

  1. Place the yoghurt, 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 cling film, and marinate in the fridge 12 to 24 hours (the longer the better).
  2. Heat a large frying pan 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 in the centre, about 5 minutes, turning occasionally.

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Reviews & ratingsAverage global rating:(56)

Reviews in English (44)

by lizzy

I was hesitant to make this recipe cause it wasnt reveiwed by anyone yet and i never cooked lamb before but i was so glad i tried it. It was soooo good. I had to make the marinade twice cause the first time i made it, it was way to hot and i actually like to eat hot things. So the second time i made it i reduced the cayanne pepper to 1/8tsp and it was perfect. I also tried the lamb 12hrs in the marinade and then 24 and definately the 24hrs was best.-03 Aug 2010

by meg kohler

Made the full recipe for the sauce with the addition of 1/4tsp. allspice. However only used 1lb of Dall Sheep (game meat) cut into bite sized pieces. It was lovely.The yogurt, like buttermilk, tenderized the meat, seasoning imparted great flavor. It was not overpowering like some spice blends. Made it into gyro-like sandwiches, but would be great in couscous, chopped salads, or as Kebabs!Other reviewers have noted to cut back on cayenne if you aren't into "hot." I'd agree. Only used 1/2 tsp of cayenne and it was just the perfect amount of spicy without inducing tears and sweat.Thanks for the recipe!-10 Feb 2011

by KC Peacenik

The flavor is to die for! However, I do have some suggestions. I would double the recipe for this much meat. It was barely enough to coat 2 1/2# of meat, and I still had to add some water after a few hours because the top layer of meat was drying out. Also, I would cut the salt in half or delete it altogether. I used 1 tsp. for 2 1/2# of meat and it was still too salty. I doubled the garlic as I didn't think I'd be able to taste it at the suggested amount, and it was perfect. I also used Thai hot peppers instead of cayenne, substituting 4 peppers per teaspoon -- I chopped them up with the garlic and onion. It was pretty warm, but I like that! With the recipe doubled for the amount of meat, the spices were just right, very fragrant and the meat was so tender from the yogurt. I marinaded for 12 hours and it was terrific. The last comment I have is that I might try grilling the meat next time because in the skillet, when the marinade boils, the yogurt curdles. Overall, I think this recipe is flexible and forgiving, and the flavor combination is exotic and thoroughly enjoyable!-17 Aug 2011


Recipe Summary

  • 1 head of garlic, top fourth cut off
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Finely grated zest and juice of 2 lemons
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • Kosher salt
  • Freshly ground black pepper
  • One 5-pound butterflied leg of lamb
  • Grilled flatbread, for serving
  • Plain yogurt mixed with dill, for serving
  • Sliced cucumbers, for serving

Preheat the oven to 350°. Put the garlic on a double piece of foil and drizzle with olive oil. Wrap the garlic in the foil and bake for about 1 hour and 15 minutes, until very soft.

Squeeze the garlic cloves into a bowl and mash with a fork. Stir in the lemon zest, lemon juice, paprika, cumin, coriander, cinnamon and the 2 tablespoons of olive oil. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Lay the lamb on a work surface and make 1/2-inch-deep slits all over the meat. Transfer the lamb to a rimmed baking sheet and spread the spice paste all over, rubbing it into the meat. Cover and refrigerate overnight.

Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb fat side down over moderately high heat until charred, about 20 minutes. Turn the lamb and grill for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part registers 130° for medium meat. Transfer the lamb to a work surface to rest for about 15 minutes.

Carve the lamb into thin slices and serve it with grilled flatbread, dilled yogurt and sliced cucumbers.


Ingredients

3 onions, 1 roughly chopped and the other 2 quartered (and peeled, as always) into wedges
2 heads of garlic, 1 cut in half, horizontally, and 8 cloves from the second head roughly chopped
2½cm piece of ginger, peeled and roughly chopped (25g)
20g parsley, roughly chopped
1½ tbsp ground cumin
1½ tbsp ground coriander
2 tsp smoked paprika
2 tsp ground turmeric
2 tsp ground cinnamon
¼ tsp ground cloves
3 tbsp cider vinegar
60ml olive oil
2–2.5kg lamb shoulder, bone in
700ml chicken stock
½ a lemon
salt and black pepper
For the sumac yoghurt:
200g Greek-style yoghurt
60g tahini
1½ tbsp lemon juice
2 tsp sumac
To serve (any or all of the following):
2 plum tomatoes, thinly sliced (200g)
1 red onion, thinly sliced into rounds (120g)
10g picked parsley leaves
5g picked mint leaves
100g shatta (see page 73 of Falastin)
8 pita breads (shop-bought or see page 278 of Falastin for homemade)

Instructions

Preheat oven to 375°F. Mix lamb, egg yolk, 3 teaspoons of the Shawarma Seasoning, parsley, salt, and pepper in medium bowl. Shape into 1 1/2-inch meatballs (about 15). Arrange on shallow baking pan sprayed with no stick cooking spray.

Bake 20 minutes or until lightly browned and cooked through.

Meanwhile, mix yogurt, grated cucumber, lemon juice and remaining 1/2 teaspoon Seasoning in medium bowl. Cover and refrigerate until ready to serve.

Serve meatballs with tzatziki sauce on pita bread, if desired. Garnish with red onions and parsley, if desired.


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Ground Lamb Recipes Middle Eastern

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These lamb meatballs are made using my middle eastern lamb koftas recipe as a base.

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This is the tastiest middle eastern spiced lamb we have ever had!

Am making them a second time and will probably make them umpteen times again.

Lists 100 ground lamb recipes.

Freshly ground pepper to taste.

In my recipe, tender seasoned ground lamb is served with turmeric rice and topped with lettuce, tomato, spiced.

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Easy chicken shawarma hummus bowl.

Onion, peppers, garlic, and seasonings add delicious flavor.

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I added extra fresh ground coriander (5.

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I have included a few of my blogger friends' recipes as all but one (i think ) are ready in under an hour.


Featured in this Recipe


  1. Using your chef’s knife, finely mince the grated onion. Press the grated onion against a sieve or in a cheesecloth to remove moisture.
  2. Combine garlic, salt, spices, onion, and meats. Chop it all together with your chef’s knife on a large board - you’re looking for a fine paste - then knead with your hands until it’s good and sticky. If you’d rather not enjoy that unique experience, process the lot in your food processor for about a minute, scraping down the sides of the bowl as necessary.
  3. Preheat the oven to 325 degrees Fahrenheit. Find something heavy and oven-proof (like a cast-iron pan) you can use to weigh down your second loaf pan.
  4. Boil a tea kettle of water. Place the meat mixture into one loaf pan, making sure to press into the sides of the pan. Put the loaf pan inside a roasting pan and pour boiling water into the roasting pan about up the the level of the meat in the loaf pan. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees Fahrenheit.
  5. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and nest the second, reserved loaf pan on the surface of the meat.
  6. Add your heavy object and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on the flatbread of your choice with hot sauce, sliced onion, tahini, yogurt, lettuce, tomato, or whatever suits your taste.

Easy Lamb Shawarma

Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef.

Prep: 20 mins
Cook: 20 mins
Additional: 6 hrs
Total: 6 hrs 40 mins
Servings: 8
Yield: 8 sandwiches

Nutrition Facts
Per Serving:
665.4 calories protein 35.9g 72% DV carbohydrates 70.6g 23% DV fat 25.7g 40% DV cholesterol 80.1mg 27% DV sodium 707.2mg 28% DV.

Ingredients
2 cups plain yogurt
¼ cup distilled white vinegar
¼ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon dried oregano
2 eaches bay leaf
3 ½ pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
2 tablespoons olive oil
8 (8 inch) pita bread rounds
2 medium whole (2-3/5" dia) (blank)s tomatoes, thinly sliced
1 onion, thinly sliced
½ bunch fresh mint leaves
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Step 1
Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.

Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.


Braise the lamb

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9吉-inch roasting pan.
  • Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

  • Meanwhile, combine the garlic and lemon juice in a medium bowl let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

  • Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

  • Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid) discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.
  • Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.
  • Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

  • If you’re using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.
  • Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Make Ahead Tips

The sauce may be made up to 2 days ahead refrigerate and return to room temperature before using.

The cabbage may be made up to 2 days ahead refrigerate and return to room temperature before using.

The lamb may be made up to 2 days ahead refrigerate and gently reheat before using.

Serve with pickles and mezze, such as tabbouleh, fattoush, eggplant dip, or a chickpea salad.

Recipe Notes

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Ingredient Spotlight


Ingredients

  • 2 cups lower-salt beef broth
  • 1 14.5-oz. can crushed tomatoes
  • 1/4 cup plus 2 Tbs. pomegranate molasses
  • 2 Tbs. finely chopped garlic
  • 1 Tbs. ras el hanout
  • Kosher salt and freshly ground black pepper
  • 1 3- to 3-1/2-lb. boneless leg of lamb, trimmed and cut into 2-inch pieces
  • 1 Tbs. olive oil
  • 1/2 medium head purple cabbage, thinly sliced (5 to 6 cups)
  • 1 Tbs. balsamic vinegar
  • 8 large sandwich wraps, warmed and lightly charred, if you like
  • 1/2 sweet onion, thinly sliced lengthwise (about 1 cup)
  • 1 cup homemade or purchased tzatziki sauce
  • 1 cup coarsely chopped fresh tender herbs, such as mint, cilantro, and parsley

Directions

Put the meat in a large mixing bowl. Add the onions, lemon juice, olive oil, cinnamon, allspice and thyme and season generously with salt and pepper. Mix thoroughly and marinated, covered, in the refrigerate for at least two hours and as long as four hours. Stir the mixture now and then.

While the meat marinates, make the tahini sauce and set it aside.

To prepare the sandwiches, put a large saute pan over high heat and preheat the oven to 350 degrees. When pan is very hot, add the meat and saute for 2 to 3 minutes, until it is just barely cooked. Remove from the heat.

Warm the pita rounds until they are hot but soft and pliable.

Set the warm pitas on a large work surface and divide the meat among them, placing it down the middle of each pita. Top with equal quantities of tomato, onion, gherkins and herbs. Season with salt and pepper, drizzle with tahini sauce and roll each sandwich tightly. Wrap the bottom half of each sandwich with a sheet of wax paper and a paper napkin. Serve immediately.

For Tahini Sauce: Put the tahini in a mixing bowl and slowly whisk in the lemon juice and the water, alternating between the two as you add them.

Continue until you have a consistency similar to creamy yogurt. Stir in the garlic and herbs, taste and season with salt. Cover and refrigerate until ready to use.


Watch the video: Κάντε την καλύτερη συνταγή αρνιού Shawarma στο σπίτι. Doner Kebab. Αρν Γύρο