Cuisine

Middle Eastern 

Difficulty

Medium

Prep Time

40min

Cooking Time

3h 30min

What is it:

You don’t need a vertical spit roast grill if you can slow cook the lamb till it’s falling off the bone tender. Calling Shawarma street food slightly diminishes how delicious it is. It is a serious cooking adventure with a an amazing ending !!!!

Ingredients
  • For the meat:

  • 1 bone-in lamb shoulder blade, about 4½ lbs / 2 kg

  • 2 tsp black peppercorns

  • 5 cloves

  • 5 cardamom pods

  • ¼ tsp fenugreek seeds

  • 1 tsp fennel seeds

  • 1 tbsp cumin seeds

  • 1 star anise

  • Small cinnamon stick

  • 2½ tsp sea salt

  • 1 tbsp sweet paprika

  • 1 tbsp sumac

  • ½ whole nutmeg, grated

  • 25 g / 1 oz fresh ginger, grated

  • 4 cloves garlic, crushed

  • 40 g / ⅔ cup chopped cilantro, stems and leaves

  • 60 ml / ¼ cup freshly squeezed lemon juice

  • 120 ml / ½ cup Olive oil

  • 360 ml / 1.5 cup boiling water

  • Tahini Cream:

  • ¼ tsp salt

  • 150 g / ⅔ cup light tahini paste

  • 120 ml / ½ cup water

  • 2 tbsp freshly squeezed lemon juice

  • 1 medium clove garlic, crushed

  • Tomato, cucumber Salad:

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • 1/8 garlic powder

  • 150 g / ⅔ cup Cucumbers

  • 150 g / ⅔ cup Tomatoes

  • ½ tsp Lemon Juice

  • 1 tbsp Olive oil

  • Pinch of parsley

  • Other garnish:

  • Pickled Turnip (Kabees el lift)

  • Olives

  • Fries

  • Chopped parsley

  • Pickled onions

  • Pickled Chilis

Notes

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