Shwarma Lamb

Name: Shwarma Lamb
Cuisine: Lebanese
Ingredients: 1x lamb shoulder, deboned and cut into mini lamb strips by your butcher; 500 g shallots peeled; 250 g cherry tomatoes, washed and peeled; 4 tbsps shawarma spice (available in many oriental shops, brands to look for are ABIDO sachets or SOFRA bottles); 2 tbsps vinegar; Dash of vegetable oil; ½ cup of tahini or sesame sauce; ½ cup of tahini or sesame sauce; Juice of 1 lemon; 3-4 tbsps tap water; Salt to taste; 1x bunch flat leaf parsley, finely chopped; 1x bunch spring onions, finely chopped; Handful of fresh mint leaves, finely chopped; 2x vine tomatoes, finely chopped; 5 radishes, finely chopped; Mixed pickles, like cucumbers and turnips (usually found in many Middle Eastern shops); Mixed pickles, like cucumbers and turnips (usually found in many Middle Eastern shops); Mixed pickles, like cucumbers and turnips (usually found in many Middle Eastern shops)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

Ingredients

1x lamb shoulder, deboned and cut into mini lamb strips by your butcher

Asia
Lebanon
Main course
Gluten-free
Ramadan

Method

Allow the shredded lamb to be marinated for a day before and then place in a pot and add the peeled shallots and cherry tomatoes.

Cook on medium heat first, add a dash of water and as it boils, reduce the heat to minimum and leave to cook until tender. It usually takes about an hour or so.

Amidst all this, I must admit that shawarma at home is not the