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Lamb Shawarma

Middle Eastern wrap of sliced lamb

Lamb Shawarma


Tahini Sauce:
clove garlic, minced
1 tsp lemon juice
2 tbsp sesame butter (tahini)
Salt and pepper to taste
2-4 tbsp cold water (use more water for a thinner sauce)
1 tsp olive oil (optional)
2 tbsp fresh parsley, minced (optional)

2 lbs lamb stew meat, cubed
3 garlic cloves, minced
tsp cayenne pepper
tsp paprika
tsp cumin
tsp mace
A pinch of salt
2-3 tbsp lemon juice
Pita bead to serve
(Hint - instead you can buy Shawarma spice ready made from specialty stores)


  1. Preparing the Tahini sauce: In a medium bowl, combine the ingredients and mix thoroughly. Add fresh parsley if using.
  2. Preparing the lamb: Place lamb cubes in a large bowl. In a small bowl, combine the spices the salt and garlic cloves.
  3. Add lemon juice and mix thoroughly. Spoon the mixture over the lamb meat. Make sure the meat is coated with the sauce. Cover and refrigerate for 12-24 hours so the flavors develop.
  4. Finishing up: Set the oven on broil. Place the marinated meat in a lightly greased pan and broil for 5-6 minutes on each side, or until thoroughly cooked.

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