GROUND LAMB SHAWARMA RECIPE
Shawarma is often found sold in the streets and has made a travel route from the street corners of Middle Eastern countries to kitchens around the world. It's a favorite dish because of the marinated meat cooked low and slow on a spit. Shawarma can win over the hearts of any food lover. Sometimes made with chicken or beef, this recipe will use ground lamb because ground lamb brings a rich and savory flavor. Taking into consideration spices and sauces, ground lamb will bring forth a beautiful aromatic flavor that is both satisfying and juicy. Ground lamb is also much easier to manage in your home kitchen.
INGRIDIENTS FORSHAWARMA
- Ground lamb – 1 lb.
- Olive oil – 2 tbsp
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Ground paprika – 1 tsp
- Ground turmeric – ½ tsp
- Ground cinnamon – ½ tsp
- Cayenne pepper (optional) – ¼ tsp
- Salt – to taste
- Black pepper – to taste
- Lemon juice – juice of 1 lemon
HOW TO MAKE SHAWARMA
1. The Marinade
In a big mixing bowl, mix the ground lamb with all the spices: cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt and pepper. Add minced garlic, chopped onion, olive oil, and lemon juice. Mix thoroughly so all the lamb is coated in the flavorful marinade. Let it sit for at least 30 minutes, or ideally overnight in the refrigerator to help the flavors combine.
2. Cook the Ground Lamb
Heat a tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the marinated lamb mixture, breaking up the lamb into small pieces as it cooks. Cook for 8-10 minutes or until the lamb is fully cooked and fragrant. Be careful not to overcook, as ground lamb can become dry if left on the heat for too long.
3. Assemble the Shawarma
Warm your pita bread or flatbread in the oven or on the stovetop. Spread some tahini sauce or hummus, then add a good amount (a portion) of the ground lamb, and top off with chopped tomatoes, cucumbers, onions, parsley, and pickles. Fold the bread into a wrap or serve it open-faced on a Shawarma platter.
TIPS FOR SHAWARMA
Balance the Spices: Don't be shy to modify the spice levels if you want to see a greater depth of flavor. If you want to up the flavor aspect, just add some more cumin or paprika. If you want to avoid heat, avoid the cayenne pepper.
Marinate: 30 minutes is more than you usually need for a decent flavor. If you want a good authentic flavor, let the lamb sit overnight in the refrigerator to allow for deeper flavor.
Avoid Drying Out: Ground lamb has a higher fat content, which helps keep it juicy. Cook on medium heat and avoid over-stirring to retain moisture.
FAQ
Q: Can I use a different type of meat?
Absolutely! You can use lamb - or even ground beef, chicken, or turkey - to make shawarma, a bit about each meat differing flavor.
Q: How long can I store leftover lamb shawarma?
You can store the leftover ground lamb in an airtight container in the fridge (ideally) for 3 days. You can largely freeze this for about 3 months.
Q: Can I make this recipe ahead of time?
YOU CAN! It is best if you marinate the lamb for a day...after you marinate you could even cook the lamb ahead and store it with wrapping in the fridge to finish reheating at a time if serving.
Q: What is a good alternative to tahini sauce?
If you’re not a fan of tahini, you can use yogurt sauce, garlic sauce, or even hummus as a delicious alternative.
