Lamb Shawarma

Lamb Shawarma

33
jwagner 1

"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."

Ingredients

12 h 50 m {{adjustedServings}} servings 376 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 966 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. 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).
  2. 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.
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Reviews

33
  1. 43 Ratings

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I was hesitant to make this recipe cause it wasnt reveiwed by anyone yet and i never cooked lamb before but i was so glad i tried it. It was soooo good. I had to make the marinade twice cause th...

Made the full recipe for the sauce with the addition of 1/4tsp. allspice. However only used 1lb of Dall Sheep (game meat) cut into bite sized pieces. It was lovely. The yogurt, like buttermilk, ...

The flavor is to die for! However, I do have some suggestions. I would double the recipe for this much meat. It was barely enough to coat 2 1/2# of meat, and I still had to add some water aft...