Lamb Shawarma Recipe Jamie Oliver
LAMB SHAWARMA
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
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
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