Lamb Shawarma

Tender chunks of marinated and spiced lamb, roasted to perfection and served in pita bread with fresh vegetables and creamy garlic sauce. A Mediterranean classic.

Ingredients

• ¼ kg Lamb (leg or shoulder)
• 50 g Plain Greek yogurt
• ½ tablespoons Lemon juice
• 1 cloves Garlic
• ½ teaspoons Ground cumin
• Ground coriander, al gusto
• ¼ teaspoon Sweet paprika
• ¼ teaspoon Ground cinnamon
• Salt, al gusto
• Black pepper, al gusto
• 1 tablespoons Olive oil
• 1 units Pita bread
• 1 units Tomato
• Cucumber, al gusto
• ½ unit Red onion
• Fresh parsley, al gusto
• 1 tablespoons Tahini sauce (optional)
• 1 cloves Garlic (for sauce)
• 25 g Mayonnaise (for sauce)
• ½ tablespoon Lemon juice (for sauce)

Directions

1. Wash and cut the lamb into thin, long slices, about 0.5 cm thick. Place in a deep bowl.
2. Prepare the marinade by mixing Greek yogurt, lemon juice, grated garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Add olive oil to the marinade.
3. Pour the marinade over the lamb, massaging well to coat all pieces. Cover the bowl and refrigerate for a minimum of 4 hours, or ideally overnight for a more intense flavor.
4. Preheat the oven to 200°C (180°C fan). If you have a shawarma spit, skewer the meat compactly. Otherwise, spread it on a baking sheet lined with parchment paper, forming layers.
5. Roast the lamb for 20-25 minutes, or until crispy on the outside and juicy on the inside. If using a spit, ensure it rotates for even cooking.
6. Finely chop the tomato, cucumber, and red onion. Chop the fresh parsley. Mix all the vegetables in a bowl.
7. Make the garlic sauce by whisking crushed garlic, mayonnaise, lemon juice, and salt. Incorporate the tahini sauce if using, until a creamy consistency is achieved.
8. Warm the pita breads. Fill each with a generous portion of lamb, the vegetable mixture, and the garlic sauce. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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