Back to the Recipes Index

Lamb Shawarma

Back to the Lamb Index

Cut the lamb into thin strips.

Place the yoghurt, lemon juice, vinegar, olive oil, onion, and garlic in a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).

Heat a large skillet over high heat and add the oil, continuing to heat until the oil shimmers. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Serve with flatbread, lettuce, coleslaw, diced cucumber, sliced tomatoes, or tzatiki, and harissa.