Photograph of the finished Shawarma lamb

Middle East · Shawarma cừu xếp trục nướng

Shawarma lamb

1 hr Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.8 lb
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Baharat spice blend Baharat spice blend 0.6 oz
  • Photograph of Wine vinegar Wine vinegar ½ cup
  • Photograph of Onion Onion 2
  • Photograph of Sesame sauce Sesame sauce 4.2 oz
  • Photograph of Pita bread Pita bread 6
  • Photograph of Tomato Tomato 4
  • Photograph of Parsley Parsley 1.1 oz
  • Photograph of Sumac powder Sumac powder 0.6 oz

Method

  1. 1 Slice the lamb into thin slices (4 mm thick) and marinate with vinegar, baharat, and minced onion for 12 hours.
  2. 2 Arrange slices of meat and fat alternately on thick skewers to form a compact block; each layer of fat between the meat layers is how the shawarma's rotating mechanism automatically applies grease as it spins.
  3. 3 Bake at 230 degrees for 35 minutes, rotating the meat four times.
  4. 4 Slice thinly along the charred outer surface, and continue grilling the inside for another 8 minutes.
  5. 5 Wrapped in a warm pita bread roll with sesame dressing, tomatoes, parsley, and sumac.

With an appliance

  • Air fryer 50 min

    Replace steps 3-4: spray oil around the core of the meat, use a 245°C steam oven for 23 minutes and rotate the core at minute 11; after the first cut, bake the core for an additional 6 minutes. This is faster than a 14-minute oven, but the core must be smaller to fit in the oven.

Start cooking