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Ingredients
| lamb - cubed for stew or kabob: 2 lbs |
| garlic: 3 cloves (minced) |
| ground mace: 3/4 tsp |
| salt: 3/4 tsp |
| cayenne pepper: 1/2 tsp |
| paprika: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground cumin: 1/2 tsp |
| lemons: 1/2 (juiced) |
| whole plain yogurt: 1/2 cup |
| garlic: 1/2 clove (minced) |
| lemon juice: 1 Tbl |
| salt: 1 dash |
| tahini (sesame paste): 2 Tbl |
| water: 2 Tbl (cold) |
| parsley: 1/3 cup (fresh) |
| olive oil: 1 Tbl |
| salt |
| black pepper |
| red tomatoes: 1 (chopped) |
| cucumbers: 1 (chopped) |
| onions: 1 (chopped) |
| white pita bread: 4 pitas |
Shawarma
Credit: Food.com
User rating:
-
Prep Time
1470 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- Cube lamb into approximately 2 inch cubes.
- Combine marinade ingredients, mix with meat & place in the refrigerator to marinade 12 - 24 hrs.
- Broil meat on foil lined pan about 5 minutes per side (should still have a little pink in the center, when done).
- Mix Tahini dressing ingredients while meat is cooking.
- Tahini & water are 1:1 ratio. Salt & lemon are to taste.
- Once meat is cool, chop, then add 1 T olive oil, parsley, dash of.
- hot sauce, salt & pepper to taste. Mix well.
- In a dry, hot skillet, warm meat.
- Place meat in pitas with a little dressing drizzled over.
- Garnish with chopped tomato, chopped cucumber, & a little onion, if desired.
- Prep time includes marinade time in the refrigerator.