Lamb Shawarma
Lamb Shawarma is a popular Middle Eastern dish made from marinated lamb that is slow-cooked on a vertical rotisserie until tender and flavorful.
Ingredients
- ½ cup plain yogurt
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ teaspoon ground mace
- 1 teaspoon cayenne pepper
- 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips
Instructions
- In a large mixing bowl, combine the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until well-mixed. Add the lamb strips and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours to allow the flavors to meld—longer marination enhances the taste. This step ensures the lamb absorbs the spices and tenderizes for maximum flavor.
- Heat a large skillet over high heat and cook the marinated lamb strips in batches, ensuring they are in a single layer. Cook for about 5 minutes, turning occasionally, until the fat has rendered, the meat is browned, and there’s no pink remaining inside. This method allows the lamb to cook evenly, ensuring it becomes tender and develops a rich, caramelized flavor.