Lamb Shawarma

In Midtown NYC, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version.

 

Slideshow:  More Lamb Recipes

 

  • Total Time:
  • Servings: 4

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Ingredients

  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 1 pound lamb shoulder, visible fat trimmed and meat thinly sliced
  • 1 white onion, halved and cut into thin slivers
  • 1/2 cup tahini (sesame paste)
  • 1/2 cup mayonnaise
  • Hot sauce, lettuce, sliced tomatoes, rice and warmed pita, for serving

How to make this recipe

  1. In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes.
  2. Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.
  3. Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.

Suggested Pairing

Spicy Santa Barbara Syrah.

Contributed By Photo © Kate Mathis Published May 2011





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