Rating: 4.5 stars
59 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
20 mins
additional:
12 hrs
total:
12 hrs 50 mins
prep:
30 mins
Servings:
8
Yield:
8 shawarmas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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

376 calories; protein 29g; carbohydrates 3g; fat 26.8g; cholesterol 115mg; sodium 966mg. Full Nutrition
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