Lamb Shawarma Wrap
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Lamb Shawarma Wrap
Rated 5.0 stars by 1 users
Category
Middle Eastern
Prep Time
8 hours
Cook Time
15 minutes
Shawarma is a meat cooked in a very specific manner: thinly sliced, marinated in a rich blend of spices and yogurt, and then stacked on a vertical rotisserie to rotate continuously while it cooks.
This iconic dish, celebrated for its succulent and richly seasoned layers of meat, has a history as rich and diverse as the spices that define its taste. Originating from the Levant region (loosely speaking, in the Eastern Mediterranean), shawarma's roots can be traced back centuries. Of course, humans have been cooking meat on sticks for many thousands of years, but this specific style of vertical rotisserie began in the Ottoman Empire. Doner kebabs, cooked vertically, were the first documented recipe to be cooked in this specific style.
The name "shawarma" itself is derived from the Turkish word "çevirme," meaning "turning," reflecting the pivotal technique of rotating meat on a spit. This style of cooking prevents the fat from dripping off the meat, instead retaining it in the meat itself and therefore enhancing its flavor as it cooks. Over time, this ingenious culinary invention traveled across the Middle East, adapting to the unique palates of each region along the way. Today, every region has its own interpretation of this cooking method, with differing preparations abounding.
Shawarma can of course be made with a variety of meats, but this recipe is for a classic lamb shawarma wrap. Though the meat will taste the best on a vertical rotisserie, it is still very delicious (and far easier!) to cook on a conventional stove!
Ingredients
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1 pound boneless leg of lamb, thinly sliced
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1 teaspoon Shawarma Spice Blend
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2 tablespoons plain yogurt
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1 tablespoon olive oil
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Juice of 1/2 lemon
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Pita bread
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Fresh tomatoes
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Tahini sauce
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1/2 red onion, thinly sliced
Directions
Marinate the lamb. Combine the spices, yogurt, olive oil, and lemon juice and mix well. Add the lamb slices, ensuring you coat each piece of meat. Cover and marinate overnight.
Cook the shawarma. Add olive oil to a heavy pan and then add the lamb pieces. Sautee on high heat for 5 minutes, then lower to medium-high for an additional 10-15, or until the lamb is crispy on the edges. Stir often to ensure it doesn't stick to the bottom of the pan.
To assemble the wrap, heat the pita bread in an oven for 5-10 minutes. When warmed, add the cooked lamb, tomato slices, and onion. Drizzle with tahini sauce and serve!