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Middle Eastern Lamb Shawarma

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
770 min
SERVINGS
8 servings
Dinner Lebanese
Middle Eastern Lamb Shawarma
Ingredients
  • 1/2 cup plain yogurt
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground mace
  • 1 teaspoon cayenne pepper
  • 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips
Instructions
1
Combine yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic in a large mixing container. Thoroughly blend the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until they are uniformly incorporated. Ensure the lamb strips are evenly coated with the marinade mixture. Cover the bowl with plastic wrap, and refrigerate for 12 to 24 hours (the longer the better).
2
Heat a large skillet over high heat, and cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.