EGYPTION - Shawarma-Style Lamb Pita
By ali eletre
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Ingredients
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• 2 lbs of lamb stew meat, 2 inch cubes
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• 3 cloves of minced garlic
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• 1/2 tsp cayenne
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• 1/2 tsp paprika
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• 1/2 tsp cinnamon
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• 1/2 tsp cumin
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• 3/4 tsp mace
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• 3/4 tsp salt
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• 1/2 lemon juiced
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• 1/2 cup plain yogurt
Prepare the Lamb
It's the yogurt that's going to tenderize this meat. The mace gives it that signature shawarma-spiced, kind of Middle Eastern flavor. We're going to marinate this for 12-24 hours. I can't you exactly, but if your meat is smaller you may go 12 hours, if it was as big as mine I went 24. We're going to put those on a foil wrapped pan, and boil on high for about 5 minutes per side. It depends on the size. I like it a little pink inside.
Tahini Sauce Ingredients
Now for the tahini sauce or dressing:
• 1/2 clove minced garlic
• 1 tbsp lemon juice
• 2 tbsp tahini, which is a sesame seed paste
• pinch of salt
• 2 tbsp cold water
Nutritional Facts
- Servings
- 4
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1 reply
This sounds delightful, can't wait to try it.