Jerusalem Lamb Shawarma

Ingredients

• Rack of Lamb 10 oz
• Garlic 2 cloves
• Onion ½ heads
• Vegetable Oil 0 fl oz
• Garlic chips to taste
• Ground coriander a pinch
• Thyme a pinch
• Cayenne Pepper to taste
• Paprika to taste
• Fennel to taste
• Ground Cumin a pinch
• Ginger a pinch
• Ground Black Pepper to taste
• Salt to taste
• Armenian Lavash 1 piece
• Mayonnaise 5 oz
• Yogurt powder 10 oz
• Sriracha 0 fl oz
• Pickled Cauliflower 0 oz
• White Cabbage 0 oz
• Tomatoes 0 oz
• Cilantro 0 oz
• Tahini to taste

Step-by-Step Guide

Step 1

Prepare the marinade for the lamb. Combine the finely chopped garlic, sliced onion, vegetable oil, dried garlic, coriander, thyme, cayenne pepper, sweet paprika, fennel, cumin, dried ginger, black pepper, and salt. Mix thoroughly.

Step 2

Transfer the marinade to the bowl with the meat and mix again. Then, for several minutes, massage the lamb vigorously. Place the meat in the refrigerator for two hours.

Step 3

Skewer the lamb tightly on the skewer and roast it over the fire. Spend about 7 minutes on this so that the kebab forms a crust while remaining juicy inside.

Step 4

Spread a mixture of yogurt, mayonnaise, and sriracha over the Armenian lavash.

Step 5

Cut the lamb into pieces, deciding on their size according to your preference.

Step 6

Place the meat on the lavash. On top, add finely chopped fresh cabbage, sliced pickles, and thinly sliced tomatoes. Sprinkle with chopped cilantro and a few rings of onion.

Step 7

Drizzle this mound of ingredients with a mixture of yogurt, mayonnaise, and sriracha. Top with a little tahini.

Step 8

Tightly wrap the ingredients in lavash.

Step 9

Place the shawarma on the grill until a nice, light crust forms on both sides.