Recipe Provided By"Well-Seasoned Studio"
- 3-4 pounds boneless American lamb shoulder
- 1/3 cup grapeseed oil or other light, neutral oil, plus 2 tablespoons
For the Seasoining:
- 1 large lemon, (juiced)
- 2 tablespoons ground coriander
- 1 tablespoon turmeric
- 1 tablespoon sumac
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons Kosher salt
- 1 teaspoon cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 large onion thinly sliced
- 3 tablespoons red wine vinegar
- Fresh parsley finely chopped, (for serving)
Cut the lamb shoulder into thin strips about 1/4" thick, then place in a large bowl or Ziplock bag. Pour 1/3 cup grapeseed oil on top.
Mix the Shawarma seasoning. To the lamb, add the juice of 1 lemon, 2 Tbsp ground coriander, 1 tablespoon turmeric, 1 tablespoon sumac, 2 teaspoons garlic powder, 2 teaspoons cumin, 2 teaspoons sweet paprika, 2 teaspoons Kosher salt, 1 teaspoon cardamom, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne. Use your hands (or seal and shake the bag) to thoroughly coat the lamb. Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.
Cook the lamb. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 tablespoons grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes*. The Shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate.
Cook the onion. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with 1/2 teaspoon Kosher salt.
Roughly chop the shawarma. Transfer the crispy lamb to a large cutting board, then roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with 3 tablespoons of red wine vinegar and 2 tablespoons finely chopped parsley. Serve immediately.