Grilled American Lamb Shawarma
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Recipe Provided By
Chef Mica TalmorServings
4 to 6
Ingredients
- 2-1/2 pounds American Lamb sirloin or loin
Spice Mix (makes about 1/4 cup):
- 2 tablespoons ras el hanout
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- Pinch sugar
Marinade:
- 3 garlic cloves
- 1/2 yellow onion, large dice
- 1/4 cup canola oil
- 1 tablespoon red wine vinegar
- 2 teaspoons salt
- Spice Mix (recipe above)
Directions
Cut lamb into 2-inch x 1/2-inch strips.
For the Spice Mix: In a blender, add ras el hanout, cumin, turmeric, paprika, allspice, cinnamon and sugar; blend together.
For the Marinade: In a blender, add garlic, onion, oil, vinegar, salt and Spice Mix; blend to form a smooth paste.
Add lamb to marinade; mix well so all pieces are coated. Let sit a few hours or overnight.
Skewer meat on metal skewers; place on grill, sprinkling with a little salt. Grill for 2 minutes; flip meat, grill another 3 to 4 minutes, depending on size of pieces.
Variation: While this marinade recipe is great for any cut of lamb, Pomella recommends using lamb sirloin or loin, a cut that is quick to grill on a flat top. If using a large cut such as a boneless lamb leg, roast it in the oven then finish on a hot grill.
NOTE:
- Accompanied by hummus, shirazi, sumac onions, fresh pita, tahini, and amba, this makes an epic sandwich.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
