American•gourmet
Lamb Shawarma
This Middle Eastern recipe is easy to prepare, yet full of complex and bold flavours.
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g (1 lb) lamb leg steaks or lamb shoulder ( cut into 2.5cm (1 inch) cubes)
- 2 tbsp vegetable oil
- 1 tsp garlic purée
- 1 -2 tbsp pomegranate molasses
- 2 tsp oregano
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp kosher salt
- ½ tsp allspice
- 64 g (1/2 cup) light tahini paste
- 125 ml (1/2 cup) water
- 2 - 4 tbsp lemon juice
- salt (to taste)
Instructions
- 1
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.
- 2
Soak 6 wooden skewers in cold water for 30 minutes.
- 3
Thread pieces of lamb onto the skewers.
- 4
Cook under a preheated grill or on a prepared barbecue for 12-16 minutes, turning occasionally or until any meat juices run clear.
- 5
Combine equal parts light tahini paste and water with 2 - 4 tablespoons of lemon juice and salt, to taste. Mix until smooth and creamy.
- 6
Serve your lamb shawarma with the tahini sauce, and hummus or some minty greek yoghurt.