Grilled Lamb Shwarma Food

LAMB SHAWARMA

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.

GRILLED LAMB SHWARMA

Steps:

• Mix 1/2 cup of oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper (or crushed red pepper), 1 t. of black pepper and 1 1/2 T. of salt.
• Set the lamb on a rimmed baking sheet and coat it with the marinade. Cover and refrigerate overnight or up to 3 days. The longer it marinates, the more flavorful and tender the meat.
• On the day of grilling, you can go ahead and make the Yogurt-Tahini Sauce:.
• Blend the tahini paste, lemon juice and olive oil, in a food processor, until smooth. Add the yogurt and blend the mixture completely. Scrape the tahini sauce into a bowl; stir in the cumin and pepper. Season with salt, to taste. Garnish with parsley.
• Preheat a grill - medium-high heat.
• In a large skillet, heat 1 T. of oil over medium-low , and add the bell peppers. Cover and cook for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. Transfer this to a serving bowl.
• Heat the remaining 1 T. of oil in the same skillet and add the onions. Cook over medium heat, stirring occasionally until the onions are lightly browned - about 10 minutes. Season with salt and pepper to taste. Tranfer the onions to a different serving bowl.
• Grill the leg of lamb over medium-high heat, turning often, until an instant read thermometer (inserted into the thickest part of the meat) reads 130 degrees F. for medium-rare. This should take approximately 25 minutes.
• Transfer the lamb to a cutting board and let it rest for about 10 minutes. This is very important! Then, thinly slice the lamb across the grain and serve with the peppers, onions, yogurt-tahini sauce and pita bread.

YOGURT-MARINATED GRILLED CHICKEN SHAWARMA

Steps:

• For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
• Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
• For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
• With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
• Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
• For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
• Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
• Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
• Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
• Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
• Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.

RAS EL HANOUT MARINATED LAMB SHAWARMA WITH RED PEPPER-WALNUT TAHINI SAUCE

Steps:

• For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth.
• Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.
• Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.
• Heat a charcoal grill for indirect heat.
• Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes.
• Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.

SPINNING GRILLERS- BEEF AND LAMB SHAWARMA

Steps:

• Combine all of the ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.
• If you have a Vertical Broiler such as Spinning Grillers you can follow the following:.
• How to assemble the tower of meat?.
• Begin with the longer piece of meat on the bottom of the tower and start assembling the next pieces in a criss-cross manner. You can layer pieces of meat on top of each other without having to insert them through the spit. Some recipes include a layer of fat in between the stacks of meat. The purpose of adding this layer is to keep the mea moist. Place a tomato or onion on top of the tower and you are ready to grill it.
• If you do not have Shawarma Machine, you can use your grill to sear and cook the meat, then slice thin and serve.

YOTAM OTTOLENGHI'S JERUSALEM LAMB SHAWARMA

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.