Best 2 Easy Lamb Shawarma Recipes
Tantalize your taste buds with the delectable flavors of lamb shawarma, a culinary masterpiece that seamlessly blends the rich traditions of Middle Eastern cuisine with the convenience of a modern kitchen. This dish, often enjoyed as a street food delicacy, invites you to savor the succulent tenderness of marinated lamb, expertly roasted on a vertical spit, and skillfully sliced into thin, flavorful strips. As you embark on this culinary journey, discover a treasure trove of authentic recipes that cater to diverse dietary preferences. Whether you're a staunch carnivore, a dedicated vegetarian, or a health-conscious vegan, there's a lamb shawarma recipe tailored just for you. Prepare to be captivated by the symphony of spices that dance on your palate, while the aroma of sizzling lamb fills your kitchen with an enticing fragrance.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
Tips:
- Choose high-quality lamb - Look for lamb that is fresh, not frozen, and has a good amount of marbling.
- Use a sharp knife to slice the lamb - This will help you get thin, even slices that will cook evenly.
- Marinate the lamb for at least 30 minutes - This will help the lamb absorb the flavors of the marinade and make it more tender.
- Cook the lamb over medium-high heat - This will help you get a nice sear on the outside of the lamb while keeping the inside juicy.
- Don't overcook the lamb - Lamb is best when it is cooked to medium-rare or medium. Overcooked lamb will be tough and dry.
- Serve the lamb with your favorite sides - Some popular sides for lamb shawarma include rice, roasted vegetables, and pita bread.
Conclusion:
Easy lamb shawarma is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover lamb and can be easily customized to your own taste. Whether you are a fan of traditional lamb shawarma or are looking for a new and exciting way to enjoy lamb, this recipe is sure to please.
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