Easy Lamb Shawarma Recipes

LAMB SHAWARMA

Lamb Shawarma image

This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.

Provided by jwagner

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 12h50m

Yield 8

Number Of Ingredients 15

Ingredients

½ cup plain yogurt
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ teaspoon ground mace
1 teaspoon cayenne pepper
5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Steps:

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.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 3 g, Cholesterol 115 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29 g, SaturatedFat 10.9 g, Sodium 966 mg, Sugar 1.7 g

YOTAM OTTOLENGHI'S JERUSALEM LAMB SHAWARMA

Yotam Ottolenghi's Jerusalem Lamb Shawarma image

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called "a Middle Eastern take on a proper English garden party." He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.

Provided by Sam Sifton

Categories roasts, main course

Time 5h

Yield Serves 8

Number Of Ingredients 19

Ingredients

2 teaspoons black peppercorns
5 cloves
1/2 teaspoon cardamom pods
1/4 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 star anise
1/2 cinnamon stick
1 tablespoon grated nutmeg, about half a pod
1/4 teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon dried sumac
3/4 tablespoon kosher salt
1 3-inch piece of fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
3/4 cup chopped cilantro, stems and leaves included
4 tablespoons fresh-squeezed lemon juice
1/2 cup peanut or other neutral oil
1 leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Steps:

Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

Nutrition Facts : @context http, Calories 971, UnsaturatedFat 41 grams, Carbohydrate 4 grams, Fat 72 grams, Fiber 1 gram, Protein 74 grams, SaturatedFat 26 grams, Sodium 759 milligrams, Sugar 0 grams, TransFat 0 grams

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