Lamb Shawarma
Main Dishes • Arabian
Description
There is also an option for an open shawarma: place all the ingredients on a flatbread and serve the sauces on the side.
Ingredients
- Rack of Lamb 0 lbs
- Hummus 0 oz
- Tahini 0 oz
- Marinara sauce 0 oz
- Chili jam 0 oz
- Pickled Cauliflower 5 oz
- Tomatoes 5 oz
- Cucumbers 5 oz
- Spanish onions 0 oz
- Pickled Eggplant with Peppers 0 oz
- Oranges 1 piece
- Lemon 1 piece
- Onion 1 head
- Vegetable Oil 0 fl oz
- Passata Tomato Sauce 0 oz
- Salt 0 oz
- Sparkling water 5 fl oz
- Ground Cumin 1½ g
- Turmeric 1½ g
- Tandoori 1½ g
- Garam Masala 1½ g
- Ground Black Pepper 1½ g
- Ground coriander 1½ g
- Garam Masala 1½ g
- Grated Ginger Root 1½ g
- Paprika 1½ g
Step-by-Step Guide
Step 1
Add all the ingredients to the lamb, then pour in the sparkling water, mix well, and let it marinate for 3 hours.
Step 2
Grill until fully cooked.
Step 3
Take pita or lavash (you can buy it at the store or make the flatbread yourself).
Step 4
Spread hummus on the flatbread. Cut the vegetables (120g pickles, 160g tomatoes, 120g fresh cucumbers, 20g red onion, 20g pickled peppers) into thin strips and arrange them on top of the hummus.
Step 5
Chop the lamb finely and place it on the vegetables. Drizzle with chili sauce, garlic sauce, and tahini. Wrap the shawarma, and you can cut it into two pieces.
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