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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
- ½ cup plain yogurt
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¾ teaspoon ground mace
- 1 teaspoon cayenne pepper
- 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 376 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat11g | 55% |
| Cholesterol115mg | 38% |
| Sodium966mg | 42% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars2g | |
| Protein29g | |
| Vitamin C3mg | 16% |
| Calcium61mg | 5% |
| Iron3mg | 15% |
| Potassium380mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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