Best Marinated Lamb Shawarma With Red Pepper Walnut Tahini Sauce Recipes

LAMB SHAWARMA

Lamb Shawarma image

This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.

Provided by jwagner

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 12h50m

Yield 8

Number Of Ingredients 15

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

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 (the longer the better).
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.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 3 g, Cholesterol 115 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29 g, SaturatedFat 10.9 g, Sodium 966 mg, Sugar 1.7 g

MARINATED LAMB SHAWARMA WITH RED PEPPER-WALNUT TAHINI SAUCE

MARINATED LAMB SHAWARMA WITH RED PEPPER-WALNUT TAHINI SAUCE image

Categories Sandwich Lamb Backyard BBQ Grill/Barbecue

Yield 8 people

Number Of Ingredients 25

Ingredients

Ras El Hanout Marinade and Lamb:
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Pinch of saffron
8 cloves garlic, chopped
1/2 red onion, roughly chopped
Kosher salt and freshly ground black pepper
1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds)
Red Pepper-Walnut Tahini Sauce:
3/4 cup toasted walnuts, chopped
1/4 cup tahini
1/4 cup Greek yogurt
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/8 teaspoon cayenne powder
4 red bell peppers, grilled, peeled, seeded and chopped
Kosher salt and freshly ground black pepper
Syrian pita bread, lightly grilled to warm through, for serving

Steps:

For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth. Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours. For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth. Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature. Heat a charcoal grill for indirect heat. Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes. Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.