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My review
Easy Lamb Shawarma
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HAMLET32
"Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef."
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Ingredients
6 h 40 m servings 665Original recipe yields 8 servings (8 sandwiches)
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Directions
{{model.addEditText}} Print- Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.
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Reviews
Read all reviews 1015 Ratings
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Most helpful positive review
2/6/2010
You can cook this in the oven at high temp (425 degrees for about 25 mins and it turns out great. You don't necessarily have to fry it I didn't use this recipe exactly, since I found the lamb ...
Most helpful critical review
8/10/2009
I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boi...
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2/6/2010
You can cook this in the oven at high temp (425 degrees for about 25 mins and it turns out great. You don't necessarily have to fry it I didn't use this recipe exactly, since I found the lamb ...
8/10/2009
I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boi...
3/31/2009
Nice - and easy! My meat was saucier than I wanted it after it had fully cooked, so I did crank it up a bit and reduce some of the liquid. I can see hanging onto a lot of that sauce if I were to...
7/27/2009
It was very difficult to cook quick on the skillet, because the marinade ended up so watery. The taste was good, but the liquid amounts need some tweaking. Also, mine were very light in color, t...
12/29/2010
I have made this recipe several times, and it always turns out perfect! There is extra sauce left from the marinade, which is wonderful because it is soooo good. I serve this over rice alongside...
12/20/2016
Won't make this again. Yes, the lamb turned out tender, but wasn't particularly flavorful. A waste of a perfectly good boneless leg of lamb.
4/11/2016
Probably will not make again. It did not come out as flavorful for me as I expected, and I had issues with the fat removal, not sure if I got an especially fatty leg. Lamb fat easily congeals ...
12/2/2015
great recipe I added cumin black pepper and mace at the same incriment as the other ingredients turned out FANTASTIC! The neighbors loved it and they are not fans of lamb! but I told them after...
4/13/2015
Very good. I let mine marinade for 8 hours (by accident.) Otherwise I followed the recipe as it is and it turned out pretty dang good. The lamb was super tender and the sauce from the marinade w...