Lamb Shawarma

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.

Step: 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).

Step: 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.

Per Serving: 376 calories; protein 29g; carbohydrates 3g; fat 26.8g; cholesterol 115mg; sodium 966mg.

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Having the right kitchen tools is just as one most required as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.