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- Australian lamb shawarma
Australian lamb shawarma
Serves
27
Prep Time
10
Cook Time
270 mins
Ingredients
700g Australian boneless lamb pieces
1 tsp Ginger powder
½ cup Fresh ginger
3 cloves of garlic, minced
1 tbsp paprika
Salt to taste
1/3 cup sumac
1 tbsp fenugreek
2 sticks of cinnamon
3 pods of cardamom
1 tbsp cumin
1 cup parsley
1 cup lemon
1 cup oil
4-8 pita bread
2 large tomatoes
1 tsp star anise
1 tbsp black pepper
1 tbsp fennel
1 tbsp nutmeg
1 onion, chopped
1 cup pickles
1 large green pepper
1 cup garlic yoghurt
Method
- Cut Australian lamb into small pieces.
- In a glass bowl add salt, paprika, ginger powder, fresh ginger, garlic mince, sumac, fenugreek, cinnamon, star anise, pepper, cardamom, fennel, cumin, nutmeg, parsley, lemon and finally the oil.
- Mix all ingredients and then grind in a mixer, once marinade is mixed, add it to the lamb and mix very well.
- Skewer and refrigerate overnight.
- Drizzle the skewered lamb with oil and grill, once cooked let rest then cut the lamb into small pieces.
- To serve, heat up pita bread then cut open, add the grilled lamb, sliced tomatoes, pickles and pepper (to taste), finally top with the garlic yoghurt sauce and more lamb meat.