450g(1 lb) lamb leg steaks or lamb shoulder cut into 2.5cm (1 inch) cubes
2tbspvegetable oil
1tspgarlic purée
1 -2tbsppomegranate molasses
2tsporegano
1tspcinnamon
1tspcumin
1tspcoriander
1tspkosher salt
½tspallspice
Tahini Sauce Ingredients List:
64g(1/2 cup) light tahini paste
125ml(1/2 cup) water
2 - 4tbsplemon juice
saltto taste
Instructions
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.