Jerusalem Lamb Shawarma

Main Dishes | Author's cuisine

⏳ Time

30 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by Alex Smith, head chef of a popular American restaurant and founder of a well-known food brand.

Ingredients

Rack of Lamb - 8.8 oz
Garlic - 2 cloves
Onion - ½ heads
Vegetable Oil - 1 fl oz
Garlic chips - to taste
Ground coriander - a pinch
Thyme - a pinch
Cayenne Pepper - to taste
Paprika - to taste
Fennel - to taste
Ground Cumin - a pinch
Ginger - a pinch
Ground Black Pepper - to taste
Salt - to taste
Armenian Lavash - 1 piece
Mayonnaise - 3.5 oz
Yogurt powder - 8.1 oz
Sriracha - 0 fl oz
Pickled Cauliflower - 1.8 oz
White Cabbage - 1.8 oz
Tomatoes - 1.8 oz
Cilantro - 0.7 oz
Tahini - to taste

Step by Step guide

Step 1

Prepare the marinade for the lamb. Combine the finely chopped garlic, sliced onion, vegetable oil, dried garlic, coriander, thyme, cayenne pepper, sweet paprika, fennel, cumin, dried ginger, black pepper, and salt. Mix thoroughly.

Step 2

Transfer the marinade to the bowl with the meat and mix again. Then, for several minutes, massage the lamb vigorously. Place the meat in the refrigerator for two hours.

Step 3

Skewer the lamb tightly on the skewer and roast it over the fire. Spend about 7 minutes on this so that the kebab forms a crust while remaining juicy inside.

Step 4

Spread a mixture of yogurt, mayonnaise, and sriracha over the Armenian lavash.

Step 5

Cut the lamb into pieces, deciding on their size according to your preference.

Step 6

Place the meat on the lavash. On top, add finely chopped fresh cabbage, sliced pickles, and thinly sliced tomatoes. Sprinkle with chopped cilantro and a few rings of onion.