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Lamb Shawarma
© Kate Mathis

Lamb Shawarma

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

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

  1. 2 teaspoons ground cumin
  2. 1/2 teaspoon dried oregano
  3. 2 garlic cloves, minced
  4. 3 tablespoons fresh lemon juice
  5. 1/4 cup extra-virgin olive oil
  6. Kosher salt
  7. 1 pound lamb shoulder, visible fat trimmed and meat thinly sliced
  8. 1 white onion, halved and cut into thin slivers
  9. 1/2 cup tahini (sesame paste)
  10. 1/2 cup mayonnaise
  11. Hot sauce, lettuce, sliced tomatoes, rice and warmed pita, for serving
  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.

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