Levant

Lamb shawarma

Name: Lamb shawarma
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 600 g boneless lamb thinly sliced mutton (goat meat); 1/3 cup curd (plain yogurt, natural yoghurt); 2 tbsp lemon juice; 3 cloves crushed garlic; 1 tbsp vinegar; 2 tsp baharat; 1/4 tsp cinnamon; 1 tsp cumin powder (ground cumin); 1 tsp for paprika kashmiri chilli powder; 1/4 tsp black pepper; 2 tbsp olive oil; Salt, to taste; 4 large pitas pita bread; 2 1/2 tbsp for tarator tahini; 2 sliced tomato; 1 sliced onion; a handful flat leaf parsley; 1 tsp sumac

Spiced lamb, tahini sauce, pickles and pita. No rotating spit, no problem.

60 minTime

42 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.

The turning meat2 chapters · 1 min read

Make it your way

Grandma's wayLebanese street style with tarator.

The original

546kcalsame

42 gproteinsame

5 gfibresame

60minutessame

The original lamb shawarma.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g boneless lamb, thinly sliced

Curd (plain yogurt, natural yoghurt)⅓ cup

Lemon juice2 tbsp

Garlic3 cloves, crushed

Vinegar1 tbsp

Baharat2 tsp

Cinnamon¼ tsp

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp, for paprika

Black pepper¼ tsp

Olive oil2 tbsp

Saltto taste

Pita bread4 large pitas

Tahini2½ tbsp, for tarator

Tomato2, sliced

Onion1, sliced

Flat leaf parsleya handful

Sumac1 tsp

Method

4 steps

1Marinate the lamb with curd, lemon, garlic, vinegar, all the spices, oil and salt for at least 4 hours, or overnight in the fridge.
2Toss the onion with parsley and sumac. Whisk tahini with lemon, a pinch of salt and cold water until pourable for tarator.
3Sear the lamb in small batches in a smoking hot pan until browned and crisp at the edges.
4Warm the pitas, fill with lamb, tomato, sumac onions and tarator. Roll tightly and toast seam side down.

Serve it like this

Cut each wrap in half on the diagonal, serve on paper with pickles, fries and extra tarator.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Levant

Lamb shawarma

Spiced lamb, tahini sauce, pickles and pita. No rotating spit, no problem.

60 minTime

42 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.

The turning meat2 chapters · 1 min read

Make it your way

Grandma's wayLebanese street style with tarator.

The original

546kcalsame

42 gproteinsame

5 gfibresame

60minutessame

The original lamb shawarma.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g boneless lamb, thinly sliced

Curd (plain yogurt, natural yoghurt)⅓ cup

Lemon juice2 tbsp

Garlic3 cloves, crushed

Vinegar1 tbsp

Baharat2 tsp

Cinnamon¼ tsp

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp, for paprika

Black pepper¼ tsp

Olive oil2 tbsp

Saltto taste

Pita bread4 large pitas

Tahini2½ tbsp, for tarator

Tomato2, sliced

Onion1, sliced

Flat leaf parsleya handful

Sumac1 tsp

Method

4 steps

1Marinate the lamb with curd, lemon, garlic, vinegar, all the spices, oil and salt for at least 4 hours, or overnight in the fridge.
2Toss the onion with parsley and sumac. Whisk tahini with lemon, a pinch of salt and cold water until pourable for tarator.
3Sear the lamb in small batches in a smoking hot pan until browned and crisp at the edges.
4Warm the pitas, fill with lamb, tomato, sumac onions and tarator. Roll tightly and toast seam side down.

Serve it like this

Cut each wrap in half on the diagonal, serve on paper with pickles, fries and extra tarator.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lamb shawarma

Make it your way

Ingredients

Method

Lamb shawarma

Make it your way

Ingredients

Method

Make it a meal