LAMB SHAWARMA RECIPE | ALLRECIPES
This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.
Provided by jwagner
Categories Lebanese Recipes
Total Time 12 hours 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 shawarmas
Number Of Ingredients 15
Steps:
- Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
- Heat a large skillet over high heat. 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.
Nutrition Facts : Calories 375.7 calories, CarbohydrateContent 3 g, CholesterolContent 115 mg, FatContent 26.8 g, FiberContent 0.4 g, ProteinContent 29 g, SaturatedFatContent 10.9 g, SodiumContent 966 mg, SugarContent 1.7 g
SHAWARMA RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Make and share this Shawarma recipe from Food.com.
Total Time 12 hours 15 minutes
Prep Time 12 hours
Cook Time 15 minutes
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
- Add meat and marinate overnight.
- (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
- Combine the tahini, garlic, lemon juice, and parsley.
- Whisk well.
- Add water if needed.
- To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
- Pour on a little tzatziki and chow down.
Nutrition Facts : Calories 1125.2, FatContent 96.7, SaturatedFatContent 36.2, CholesterolContent 116.3, SodiumContent 541.7, CarbohydrateContent 43.9, FiberContent 4.3, SugarContent 2.3, ProteinContent 21.4
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NADIYA HUSSAIN CHICKEN SHAWARMA RECIPE | TIME TO EA…
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Total Time 1 hours
Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.
For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.
Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.
Meanwhile, make the slaw. Put the broccoli into a large bowl.
Put the yoghurt into a second bowl and heat the oil in a small pan. As soon as the oil is hot, add the mustard powder and seeds – when the seeds begin to pop, pour the oil and seeds over the yoghurt, add the salt and stir. Pour this dressing over the broccoli, then mix in the parsley.
When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.
NADIYA HUSSAIN CHICKEN SHAWARMA RECIPE | TIME TO EA…
From thehappyfoodie.co.uk
Total Time 1 hours
Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.
For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.
Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.
Meanwhile, make the slaw. Put the broccoli into a large bowl.
Put the yoghurt into a second bowl and heat the oil in a small pan. As soon as the oil is hot, add the mustard powder and seeds – when the seeds begin to pop, pour the oil and seeds over the yoghurt, add the salt and stir. Pour this dressing over the broccoli, then mix in the parsley.
When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.
THE HAIRY BIKERS' CHICKEN SHAWARMA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine Turkish and Middle Eastern
- To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh.
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