EPTI've been ridiculously productive -- but I'm going to start spreading out my posts more so I don't spam the blog section. Maybe every week or so? :D
Anyways, today's Food Porn! is Lamb Shawarma!
![[image loading]](http://kierpanda.files.wordpress.com/2012/10/blog_shawarma_title.jpg)
bawahahahaa... witty.... :'D
Total prep time will be about ~35 minutes. Since this recipe does require a marinating process, the total idle team will be about 12 - 24 hours. Total cook time will be about 35 minutes. This recipe will serve 4 people.
INGREDIENTS
FOR THE LAMB MARINADE
- salt
- pepper
- 1 1/2 teaspoon of cumin
- 1 teaspoon of cloves
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 5 garlic cloves
- 1 teaspoon of lemon juice
- 1 tablespoon of white vinegar
- 1 cup of greek yogurt
- 1 1/2 lbs of lamb shoulder (cut into strips)
- olive oil (for cooking)
FOR THE GARLIC SAUCE & EXTRAS
- salt
- 4 garlic cloves (roasted in the oven)
- 1 tablespoon of lemon juice
- 1 cup of greek yogurt
- 1/2 of an onion
- pita bread
FOR THE SALAD
- salt
- pepper
- dill (fresh is better)
- parsley (fresh is better)
- 1 cucumber
- 2 heirloom tomatoes (regular tomatoes can be substituted)
- 1 tablespoon of lemon juice
PROCEDURE
- Dice your garlic.
- Place a sealable plastic bag in a bowl. This plastic bag will be used to hold the marinade. If you do not have a plastic bag, just use a bowl and cover the finished marinade with plastic wrap.
- Combine your ingredients: yogurt, lemon juice, diced garlic, salt, pepper, vinegar, cloves, cumin, cinnamon, and nutmeg.
- Stir to combine ingredients.
- Slice your lamb into thin strips.
- Place lamb in the marinade.
- Allow lamb to marinate in the refrigerator for at least 12 hours.
- When the lamb has finished marinating, remove from refrigerator.
- Set a pan to high heat and place a teaspoon of olive oil in the pan.
- Place lamb strips in the pan. Let lamb strips cook for about 5 minutes on each side.
- Remove from pan and let rest.
- Chop your onions.
- Place your chopped onions in the hot pan.
- Sauté onions until translucent.
- Pre-heat oven to 400°F (204° C).
- Place 4 garlic cloves in a small oven-safe dish. Roast garlic until soft (~20 minutes).
- When garlic is cooked, remove and let cool.
- Place garlic in a food processor (if you don't have a food processor, you can use a blender) with salt, lemon juice and yogurt. Process until combined.
- Remove from food processor and set aside. This will be your garlic sauce.
- Dice your cucumbers and heirloom tomatoes.
- Place in a small bowl.
- Combine with salt, dill, parsley, pepper and lemon juice.
- Drain any excess liquid from the salad before plating.
- Plate your shawarma, garlic sauce, salad and pita bread.
- Eat!
![[image loading]](http://kierpanda.files.wordpress.com/2012/10/blog_shawarma_done.jpg)
For more pictures and recipes, visit my blog website:
http://eatgamelive.com/2012/10/16/heart-of-the-shawarma-lamb-shawarma (recipe)
http://eatgamelive.com (site)
And like Eat Game Live on Facebook if you want your facebook newsfeed to be full of food: http://www.facebook.com/eatgamelive
I am in the process of re-writing a lot of my old recipes (from this food porn blog and my blogger page) for Eat Game Live. You won't be seeing those recipes on TL because I already posted them super long ago. :0 These recipes are just getting a slight graphical face lift.
Anyways, thanks for reading. <3
(
I actually wrap mine too... But I've had Lebanese shawarma dishes where it's just the meat, some sort of garlic sauce and rice/veggies. It just really depends on the region like you said!
