|
Hey TL!
I'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
 
|
aaahhh god I love shawarma, this looks awesome and it makes me wish I could cook  (
Time to find some shawarma on the the way home today I guess.
5/5
|
Respect for your skill, I tried to make eggs today and got so angry I had to lay down and count to ten.
|
Lamb is tough to cook right.
This looks right. Kudos.
(Well, except that I expect my shawarma to be wrapped inside the flat bread. Depending on regional variation, possibly with french fries amongst the lamb.)
Still, shawarma is awesome. There's a reason it's the very last scene in the Avengers movie.
Great pictures.
|
heheheh, after watching The Avengers my mom took my family to a restaurant that served shawarma
also: i think "heart of the shawarma" is the best name so far xD
|
Why would you call this shawarma when it has nothing to do with it? This just looks like sauteed lamb to me.
|
My current favorite blog to briefly scroll through atm.
|
On October 18 2012 04:44 felisconcolori wrote:
Lamb is tough to cook right.
This looks right. Kudos.
(Well, except that I expect my shawarma to be wrapped inside the flat bread. Depending on regional variation, possibly with french fries amongst the lamb.)
Still, shawarma is awesome. There's a reason it's the very last scene in the Avengers movie.
Great pictures.
haha, I included pita bread as an extra ingredient -- just in case someone wanted to wrap their's.  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!
On October 18 2012 08:31 sitromit wrote:
Why would you call this shawarma when it has nothing to do with it? This just looks like sauteed lamb to me.
I'm using the spices/marinade used for making shawarma. :D
I don't have a gigantic vertical spit rotisserie to make an authentic shawarma wrap -- so this is the next best thing for me.
|
|
|
Shawarma is delicious. I know generally it's cooked for a tremendous amount of time, but in general this should be good.
|
United States10328 Posts
Can this recipe be adapted to chicken, or is there anything that should be done differently for chicken vs. lamb?
|
Kier whoring out her cooking :3
|
That loooks so good. Holy shit.
Out to buy Shawarma for like $2 brb.
|
On October 18 2012 08:31 sitromit wrote:
Why would you call this shawarma when it has nothing to do with it? This just looks like sauteed lamb to me.
You can make shawarma in the oven like the OP suggests. The recipe I have seen used in Lebanon is a bit different, though.
|
This is more like a Gyro plate than shawarma I think. Still lamb should be very tasty with that marinade. Always keep your pita bread frozen until the last minute... when you buy from the grocery store always ask for pita bread from the freezer.
|
Looks good, even though I cannot eat lamb for the life of me. However, one of the hallmarks of good cooking to me is when you can make food I know contains ingredients I don't like still look tasty.
|
On October 18 2012 17:33 ]343[ wrote:
Can this recipe be adapted to chicken, or is there anything that should be done differently for chicken vs. lamb?
Yep, you can use chicken.
The cook times should be about the same (though chicken will probably cook slightly faster).
|
|
|
Never heard of this before, sounds awesome though. And tough to make 
|
Dude, just tried this. Great recipe. Puts the stuff from the Lebanese place down the street to shame. Thanks so much!
|
Liked on Facebook. This is so awesome. I am so hungry
|
|
|
Wow dis food porn :3
So. Freaking. Good ~~
|
I do like this series. And once a week means I get a really good meal once a week too without breaking the budget.
Gotta hit the butcher shop tomorrow for some lamb.
Please, do continue!!!
|
shawarma is trash food, if you spend that much time cooking make something else really
|
Nice way to just join, trash the persons blog etc. You should know better than that at 2288 posts.
I think any marinade to lamb is great. Call it swhawarma, or call it curry, or just call it a marinade, it works really well, as lamb is a fatty meat.
|
On October 20 2012 03:46 Markwerf wrote:
shawarma is trash food, if you spend that much time cooking make something else really
almost nothing is "trash" food thats well prepared with good and fresh ingredients.
i dont even know in what aspect this qualifies as trash food in your eyes. either way shitty post.
On October 19 2012 00:10 Divine-Sneaker wrote:
Looks good, even though I cannot eat lamb for the life of me. However, one of the hallmarks of good cooking to me is when you can make food I know contains ingredients I don't like still look tasty.
whats the reason? if its about the weird taste that comes with "bad" lamb (the one thats similar how the animal smells) then thats just a problem with quality. convinced many people that "hated" lamb by taking them to my fav local greek restaurant since they know their lamb :>
|
On October 19 2012 06:56 Shady Sands wrote:
Dude, just tried this. Great recipe. Puts the stuff from the Lebanese place down the street to shame. Thanks so much!
Yay!
Glad you like it. :D
btw, I want to see more of your food blogs please! <3
Much love to all the cooks and chefs of TL blogs.
On October 20 2012 06:18 BeMannerDuPenner wrote:Show nested quote +On October 19 2012 00:10 Divine-Sneaker wrote:
Looks good, even though I cannot eat lamb for the life of me. However, one of the hallmarks of good cooking to me is when you can make food I know contains ingredients I don't like still look tasty. whats the reason? if its about the weird taste that comes with "bad" lamb (the one thats similar how the animal smells) then thats just a problem with quality. convinced many people that "hated" lamb by taking them to my fav local greek restaurant since they know their lamb :>
I can't speak for Divine-Sneaker, but I have a lot of friends who also don't like lamb. They tell me it's something to do with the flavor of the meat (very gamey tasting). One of my friends can't even handle the smell of lamb, so she just avoids it at all costs (she's from Taiwan, and I don't think they use lamb very much in Taiwanese cooking).
|
United States10187 Posts
lamb is delicious :D
i prefer lamb shank though.
|
any baby animal is extra tasty, just like their parents. mmmm. Baby cow... mmm Baby sheep...
|
On October 20 2012 08:41 Grimmyman123 wrote:
any baby animal is extra tasty, just like their parents. mmmm. Baby cow... mmm Baby sheep...
veal scampi :D
That's a recipe I want to try.
|
Well I was about to go to bed. I guess I'm delaying that for an hour. brb making HotS :D thank you OP!
|
|
|
I am making this today aswell
|
Awesome as always. Heart of the Shawarma made me laugh :D
|
Arabic food is really good. But seriously, Iraqi stuff is by far the best. They use spices, and tons of it. It makes it amazing. Lebanese food is good, but it's too bland by comparison .
|
I probably shouldn't read these blogs late at night...makes me so hungry
|
|
|
|
|
|
EPT
