Lamb Shawarma

Name: Lamb Shawarma
Total time: 15 min
Yield: 8 Servings
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

Cost $40, save $20

Source: Recommended by CookPal

15 Min
8 Servings
$40

Lamb Shawarma

Cost $40, save $20

Source: Recommended by CookPal

15 Min
8 Servings
$40

INGREDIENTS

Dairy
- ½ cup plain yogurt
Liquid
- 💧 ¼ cup water
- 🍋 2 tablespoons fresh lemon juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil
Vegetables
- 🧅 ½ cup chopped onion
- 2 cloves garlic, minced
Spices
- 🧂 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
Protein
- 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

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.

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.

NUTRIENTS

Per 1 serving

🔥

376

Calories

29
Protein
3
Carbs
27
Fats

💡 Marinate the lamb overnight for the best flavor.Serve with fresh pita bread, hummus, or a side of tabbouleh.To make the dish extra tender, use lamb shoulder.