Recipe Provided By"Fig & Olive Platter"
- 3 tablespoons yogurt
- 1/2 lemon, (juiced)
- 1 tablespoon of olive oil
- 1&1/2 teaspoons of ground paprika
- 1&1/2 teaspoons of ground garlic
- 1 teaspoon of ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground onion
- 1/4 teaspoon ground clove
- 1 tsp black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper, adjust spice to your preference
Toppings for Shawarma Wraps
- 3 tomatoes, (sliced)
- 1/2 red onion, thinly sliced and tossed in 1teaspoon of sumac, lemon juice and salt to taste.
- 1/2 cup of flat-leaf parsley, roughly chopped
- Shredded cabbage or romaine lettuce
- Tahini Dressing (Tahini, water, salt, lemon juice, yogurt)
- Fresh mint
Place the thinly sliced lamb strips in a large bowl. Add the yogurt, olive oil, lemon juice, and spices. Mix everything well until the meat is coated evenly in the marinade. Cover the bowl and place in the fridge for 1 hour or overnight.
In a large pan, heat 2 tbsps. of olive oil and sauté the lamb for 5 minutes on high heat. The liquid from the lamb will begin to release. Lower the heat to medium and cook for another 7-10 minutes uncovered. Stir occasionally to make sure the lamb does not stick to the bottom. If there is a lot of liquid, increase the heat for the liquid to evaporate, stirring frequently. I like the lamb to caramelize around the edges slightly. The lamb is cooked when it reaches an internal temperature of 145F degrees and has rest for 3 minutes. Turn the heat off and I like to drizzle a little bit of olive oil to keep the lamb moist. Top with some fresh chopped parsley and red onion tossed in some sumac and lemon juice.
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest