Lamb shawarma

Lamb shawarma

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

We can’t count the number of times we’ve cooked this dish. It’s a fail-safe dinner-party special, and popular at family get-togethers. It’s best — and most authentically Middle Eastern — when cooked on a solid fuel barbecue (a weber is ideal). The aroma of spiced meat grilling on charcoal never fails to send us both off into a souk-reverie! If you bone and butterfly the leg, it reduces the cooking time, and when you carve the meat you end up with thin strips of pink lamb, rather like a doner kebab, which makes it even more Middle Eastern. Serve with a soft-herb salad, a bowl of labneh or tahini–yoghurt sauce and plenty of warm arabic flatbread so that people can roll their own pita sandwiches. For a slightly more formal meal, serve it with a big bowl of Lebanese nut rice.

Ingredients

Quantity Ingredient
1 x 2.5kg leg of lamb

Spicy marinade

Quantity Ingredient
1 large bunch coriander
2 garlic cloves, finely chopped
2 lemons, zested and juiced
100ml olive oil
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice

Method

  1. First, make the spicy marinade. Strip the hairy bits from the roots of the coriander and wash the bunch well. Chop roughly and mix with the garlic and the lemon juice and zest. Stir in the oil and spices to make a very wet paste.
  2. Stab the meat all over with the tip of a sharp knife and place the lamb in a shallow dish or plastic container that it will fit into snugly. Pour over the spicy marinade and use your hands to rub it in well. Cover, refrigerate and leave to marinate overnight or for up to 2 days.
  3. When ready to cook, light your barbecue or heat your oven to its highest temperature. The lamb takes about 45 minutes to 1 hour to cook medium– rare. Leave it to rest for 15 minutes before serving.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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