This Middle Eastern recipe is easy to prepare, yet full of complex and bold flavours.
Lamb Shawarma Ingredients List:
- 450 g (1 lb) lamb leg steaks or lamb shoulder cut into 2.5cm (1 inch) cubes
- 2 tbsp vegetable oil
- 1 tsp garlic purée
- 1 -2 tbsp pomegranate molasses
- 2 tsp oregano
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp kosher salt
- ½ tsp allspice
Tahini Sauce Ingredients List:
- 64 g (1/2 cup) light tahini paste
- 125 ml (1/2 cup) water
- 2 - 4 tbsp lemon juice
- salt to taste
Lamb Shawarma Cooking Instructions:
Place all the marinade ingredients in a large, shallow bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight if time allows.
Soak 6 wooden skewers in cold water for 30 minutes.
Thread pieces of lamb onto the skewers.
Cook under a preheated grill or on a prepared barbecue for 12-16 minutes, turning occasionally or until any meat juices run clear.
Tahini Sauce Instructions:
Combine equal parts light tahini paste and water with 2 - 4 tablespoons of lemon juice and salt, to taste. Mix until smooth and creamy.
Serve your lamb shawarma with the tahini sauce, and hummus or some minty greek yoghurt.
Calories: 106kcal | Carbohydrates: 1g | Protein: 10g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 421mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.8mg | Calcium: 18mg | Iron: 1.2mg