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
GRILLED LAMB SHWARMA
A Food and Wine staff favorite. Recipe courtesy of Chris Hanna. Shwarma is basically thinly sliced roasted meat and condiments, wrapped in a pita. It is a very popular street food throughout the Middle East. Here, the lamb should really marinate overnight in the spicy, garlicky marinade before grilling. Marinating for up to three days is even better! You can ask your butcher to butterfly the leg of lamb. I will also post a separate recipe for homemade pita bread (although it is perfectly fine to use store-bought pita). *Cook time does not include marinating*
Provided by LifeIsGood
Categories Lamb/Sheep
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
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.
YOTAM OTTOLENGHI'S JERUSALEM LAMB SHAWARMA
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
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
SHAWARMA
Make and share this Shawarma recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 12h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
- Add meat and marinate overnight.
- (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
- Combine the tahini, garlic, lemon juice, and parsley.
- Whisk well.
- Add water if needed.
- To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
- Pour on a little tzatziki and chow down.
SHAWARMA
This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first sautéed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.
Provided by TasteAtlas
Categories Street Food
Yield 6 servings
Number Of Ingredients 25
Steps:
- Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
- In the meantime, prepare the sauce. Mix all the ingredients until the mixture becomes homogenous. If the sauce is too thick, add some more lemon juice.
- Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
- Spread the sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.
More about "lamb shawarma food"
SLOW COOKED LAMB SHAWARMA | RECIPETIN EATS
From recipetineats.com
5/5 (70)Category MainsCuisine Middle EasternTotal Time 3 hrs 40 mins
- Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb (see video).
- Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
ROAST LAMB SHOULDER SHAWARMA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Main-Course
- Combine the ingredients for the shawarma seasoning. Mix half of the mixture with the oil and rub all over the lamb. Reserve the remaining seasoning for future use. Allow the lamb to marinate in the fridge overnight.
- Preheat the oven to 175°C (155°C fan-forced). Place the onion chunks in the base of a lidded pan or roasting tray and place the lamb on top. Add a cup of water to the pan, cover tightly and roast for 4 hours. You can uncover the lamb for the last 30 minutes if you like it well-browned. Wrap the pita bread in foil and place in the oven for the last 20 minutes of cooking to warm through.
- Remove lamb from the oven, baste with the juices from the pan and rest for 15 minutes. Combine the ingredients for the sauce, finishing with a drizzle of olive oil. Scatter the lamb with parsley and pine nuts and serve with the pitas, fillings and sauce.
LAMB SHAWARMA + TUTORIAL - RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (5)Category Dinner, LunchCuisine American, Middle Eastern, WesternCalories 106 per serving
- Place all the marinade ingredients in a large, shallow bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight if time allows.
- Combine equal parts light tahini paste and water with 2 - 4 tablespoons of lemon juice and salt, to taste. Mix until smooth and creamy.
LAMB SHAWARMA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 4
- In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes.
- Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.
- Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.
OUR 10 BEST LAMB RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
LAMB SHAWARMA RECIPE - DELISH
From delish.com
Servings 4Total Time 40 minsEstimated Reading Time 2 mins
LAMB SHAWARMA RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
BARBECUE LAMB SHAWARMA - FRIDAY MAGAZINE
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Estimated Reading Time 1 min
LAMB SHAWARMA | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
Cuisine Middle EasternCalories 442 per servingServings 4
- Place all the marinade ingredients in a large, shallow bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight if time allows.
- Soak 4-6 wooden skewers in cold water for 20 minutes. For the chick pea purée; place all the ingredients in a food processor or blender and whizz together until smooth. Season to taste and set aside. Soak 4-6 wooden skewers in cold water for 20 minutes. For the chick pea purée; place all the ingredients in a food processor or blender and whizz together until smooth. Season to taste and set aside.
- Thread the lamb onto the skewers and cook under a preheated grill or under a prepared barbecue for 12-16 minutes, turning occasionally or until any meat juices run clear.
- Arrange a flatbread on a plate and spread a large spoonful of the purée. Position one shawarma on top, garnish with salad leaves. Garnish with a little of the ras el hanout or Moroccan spices and extra herbs and serve.
EASY AND AUTHENTIC LAMB SHAWARMA - PINCH AND SWIRL
From pinchandswirl.com
Ratings 3Calories 688 per servingCategory Main Course
- Place one lettuce leaf on a pita bread. Spread with a generous amount of tzatziki and top with several rings of pickled red onion. Top with 1/4 of the cumin lamb and sprinkle with 1/4 of the feta cheese. Repeat with remaining pita breads and serve.
SLOW-ROASTED LAMB SHAWARMA - FEASTING AT HOME
From feastingathome.com
4.9/5 (16)Total Time 4 hrs 20 minsCategory MainCalories 241 per serving
- Place marinade ingredients in a food processor and pulse into a paste, scraping down sides to incorporate well.
- Place onion slices in the bottom of a dutch oven or cast iron skillet to create a base for the lamb.
- Pat the lamb dry and coat all sides really really well with the paste, including the inside where the bone was removed. Roll it back up and place it on the bed of slice onion, seam side down, fatty side up. Let this marinate on the counter until the oven is hot, or up to 2 hours. You could also wrap it in plastic wrap and refrigerate 24 hours.
LAMB SHAWARMA RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (38)Category MainCuisine Middle EasternTotal Time 35 mins
- A day ahead, put 2 tablespoons of olive oil, half the lemon juice, the lemon zest, spices and oregano into a mixing bowl with a good pinch of salt. Coarsely grate the tomato into the bowl, discarding the skin. Mix everything together then add the lamb and mix really well. Cover and chill overnight to flavour and tenderise the meat.
- Preheat your barbecue or grill to high. Thread the lamb onto skewers (if you're using bamboo ones soak them in cold water for 10 minutes first to stop them burning). You should end up with 2 skewers per person. Brush with the remaining oil and grill for 3-4 minutes a side until charred and tender. Remove from the grill, squeeze the remaining lemon over the top of the shawarma and season with a little salt.
- Meanwhile, mix the yogurt with the garlic and a pinch of salt. Spread it over the flatbreads and top with the lettuce and pickles. Carefully remove the lamb from the skewers and place onto the salad. Drizzle over the chilli sauce and scatter over the sumac. Roll up and serve immediately.
ROAST LAMB SHAWARMA RECIPE - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 6Servings 16Cuisine Middle EasternCategory Main Course
- On the fat side, trim off excess, leaving just a thin layer. On the other side, slice off any thick pockets of fat.
- Roast the spices in a skillet and grind into a fine powder in a spice grinder. Combine the ground spices with grated ginger, grated garlic, lemon juice, olive oil and salt into a thick paste. Tip: roasting of spices makes the spice blend intense, but it is optional.
TURKISH LAMB SHAWARMA - FOOD TO LOVE
From foodtolove.co.nz
Cuisine TurkishCategory Midweek DinnerServings 8Total Time 8 hrs 45 mins
- Combine garlic and spices in a small bowl. Rub spice mixture over the lamb. Transfer lamb to a 4.5-litre (18-cup) slow cooker; pour over the stock. Cook, covered, on low, 8 hours.
- Just before ready to serve, trim and finely shred the lettuce. Peel and thinly slice the onion; thinly slice the tomato. Place lettuce, onion and tomato in separate serving bowls. Warm bread under a preheated grill or in a microwave.
- Using two forks, shred lamb coarsely; place in a serving bowl. Spoon over a little of the cooking liquid. Serve lamb with lettuce, onion, tomato and pita.
SHAWARMA MADE WITH CHICKEN, HUMMUS, TAHINI, CUCUMBER ...
From more.ctv.ca
Cuisine Middle EasternTotal Time 4 hrs 20 minsServings 6-12
- Marinade at least 4 hours, but overnight is best. Remove, season with salt and broil 8-10 mins to achieve that charred, off the spit feel. Cook through and toss every few minutes to avoid burning if necessary.
- For a quick cook, broil with lamb chops. Marinate in a shallow baking dish (or bowl, as long as you coat in the marinade).
- After it marinates, bring to room temperature. Broil for a few minutes on each side (5 - 6 inches from the heat, if too close it will burn before cooking). Ideally you want a nice char, but have a hint of colour.
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