Lamb Shawarma Recipe
Cumin, nutmeg, and clove flavor these yogurt-marinated strips of lamb.
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.
I made this yesterday and it was divine! I was attracted to this recipe because of the many spices/herbs. And the smell of the marinating meat was a great indicator of how it was going to taste. I only had half a pound of lamb, but I did not scale down the sauce to a tenth -- I like sauces with my food. Also: I did not use a tablespoon of salt -- I used just a teaspoon and it was fine. If I had 5 lbs of meat, I probably would use more. Finally, I only had whole spices. I guessed on the conversions and tossed them all in the grinder. And because my lamb was *very* thinly sliced (paper thin), I only left this in the marinade for about 3 hours. My cayenne was probably old -- I used a full teaspoon and the dish was not hot. . I'm sure if I let it sit overnight, the flavors would be intense, but I was hungry and did not have the foresight to refrigerate this the night before. I did not have this as a shawarma, but as a dish of meat and sauce over bulgur. If I do decide to have shawarma, I might just scrape o
And how do you make each one?
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
Smelled exactly like I remember shawarma smelling when I lived in the Middle East! And I was very happy to find that there are no obscure ingredients in this recipe. It was fun making this at home, but it's hard to slice the meat thinly, and lamb is SO expensive... I think we'll stick to the professionals when we want shawarma.
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.
I added the tablespoon of salt without thinking and immediately regretted it. But I have to say, the end result was not overly salty. The recipe is good but next time I would cut the lamb into chunks and grill them on skewers. I made the pieces to flat and they were immediately overcooked. Plus, it grilling would have preventing them from almost steaming in the grease that came out of them as they sat cooking in the pan. I would also cut back the salt to 1 teaspoon. Not sure why the salt content is so high unless it's for tenderizing, which didn't work for me since I overcooked the pork. I'd try it again tho
Very good. I let mine marinade for 8 hours (by accident.) Otherwise I followed the recipe as it is and it turned out pretty dang good. The lamb was super tender and the sauce from the marinade was excellent. Great with the pita bread and topped with the tomatoes and onion. I'll have to do this again sometime.