Authentic Lamb Shawarma Recipe
Recipe Overview
Overview
This Lamb Shawarma recipe is a delightful journey into Middle Eastern cuisine, showcasing the rich flavors and techniques that make this dish so beloved. The process begins with a marinade that includes onion juice, which not only infuses the meat with flavor but also helps tenderize it, ensuring that every bite is juicy and succulent. The use of a variety of spices, including cardamom, cinnamon, and the unique mahlab, creates a complex flavor profile that elevates the dish beyond the ordinary.
The slow-braising method used for the lamb shoulder is particularly noteworthy. This technique allows the meat to cook gently over several hours, breaking down tough fibers and resulting in a melt-in-your-mouth texture. As the lamb cooks, the aromatic vegetables and spices mingle, creating a fragrant environment that enhances the overall flavor.
Once the lamb is ready, it’s time to assemble the shawarma. The addition of a creamy tahini sauce, fresh tomatoes, and parsley brings brightness and freshness to the dish. The homemade flatbreads serve as the perfect vessel for wrapping up all these delicious components. This recipe not only satisfies cravings for authentic shawarma but also provides a fun and engaging cooking experience.
Overall, this Lamb Shawarma recipe is a fantastic way to bring the flavors of Middle Eastern street food into your home. Whether you’re hosting a gathering or simply treating yourself to a flavorful meal, this dish is sure to impress.
Recipe Details
Steps & Tips
Chop 650 g of two large onions into big chunks and blend until broken down.
Use a fine mesh sieve or nutmilk bag to extract about 250 ml of onion juice.
Tip: Wear gloves when squeezing onion pulp to avoid strong odors on your hands.
In a bowl, combine 2.5 tablespoons of salt, 1 teaspoon of black pepper, 1 teaspoon of all spice, and various other spices.
Tip: If you're missing some spices, the marinade will still taste great.
Add 3 tablespoons of onion juice and 2 tablespoons of lemon juice to the spice mix to create a wet rub.
Trim the lamb shoulder and remove any unpleasant fat.
Chop four medium onions, two plum tomatoes, and two chilies, and place them in a deep roasting dish.
Combine 200 ml of onion juice, 500 ml of stock, 2 tablespoons of vinegar, and 2 tablespoons of lemon juice.
Spoon the marinade over the lamb and rub it in thoroughly.
Pour the braising liquid into the roasting dish and add 750 ml of boiling water.
Tip: Wet baking sheets help keep moisture from evaporating during cooking.
Cover the dish with foil and cook in a 160° C oven for 5 to 6 hours.
Tip: Using a thermometer helps ensure the meat is cooked perfectly.
In a bowl, mix tahini paste, Greek yogurt, water, lemon juice, and seasonings.
Tip: Let the lamb rest after cooking to enhance tenderness.
Tip: A thicker tahini dip is perfect for sandwiches.
Chop red onions and add garlic, coriander seeds, black peppercorns, and sumac to a jar.
Boil salt, sugar, water, and vinegar, then pour it over the onions in the jar.
Tip: Pickles will improve in flavor the longer they sit.
Combine yeast, sugar, warm water, flour, and salt in a bowl or mixer.
Knead the dough until smooth and let it rest in an oiled bowl.
Divide the dough into six pieces, shape into balls, and let rest.
Roll out each piece of dough and cook in a preheated pan until puffed.
Tip: Aim for a full puff when cooking flatbreads for the best texture.
Light small pieces of coal until glowing red hot.
Pour vegetable oil into foil, add hot coals, and cover to trap smoke.
Tip: Cover the tray to trap smoke for enhanced flavor.
Slice tomatoes and chop parsley for the sandwich.
Pull the lamb apart into shreds after resting.
Tip: Toss shredded meat with sauce to enhance juiciness.
Layer tahini sauce, tomatoes, parsley, meat, pickles, and more sauce in flatbread.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Onion juice is a key ingredient in the marinade, providing both flavor and tenderizing properties.
- •Mahlab, made from cherry pits, adds a unique flavor profile to the shawarma.
- •Slow braising the lamb shoulder ensures a juicy and tender texture.
- •Using a thermometer helps achieve the perfect internal temperature for tender meat.
- •The tahini sauce adds creaminess and flavor, essential for a delicious shawarma sandwich.
