Lamb Shawarma Recipe
Yield: serves 2
Source: Arabic Food – Photo: Kate Mathis
1 lb lamb fillet
1/8 cup each vinegar and olive oil
1/2 teaspoon each ground nutmeg, cardamom, cinnamon, cumin, cloves, all spice, black pepper, mistika and salt
1/2 white onion, halved and cut into thin slivers
1/4 cup tahini, (sesame paste)
1 clove garlic
1 tbsp lemon juice
1/4 cup mayonnaise
Cut the lamb fillet into thin strips.
Mix the seasoning together with the vinegar and the olive oil.
Combine the lamb strips, and onion in a bowl with the seasoning mixture and let marinate overnight.
Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
Meanwhile, in a blender or mini food processor, combine the tahini with 1/4 cup of water and the remaining garlic and 1 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.
Serve with tahini sauce and salad.
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