½ 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
½ tsp cayenne pepper
½ tsp paprika
½ tsp cumin
¾ 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)
- Preparing the Tahini sauce: In a medium bowl, combine
the ingredients and mix thoroughly. Add fresh parsley if using.
- Preparing the lamb: Place lamb cubes in a large bowl.
In a small bowl, combine the spices the salt and garlic cloves.
- 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
- 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.