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Easy Lamb Shawarma with Tahini Dressing » Simple and Healthy Recipe! ✅

Shawarma is one of those dishes that many consider a “takeaway”. While it’s hard to beat meat freshly shredded straight off a rotating skewer, there’s a different comfort to be found in a homemade shawarma, starting with the fact that you can season and season to your liking. It’s also much easier than you think and can be a fun, interactive meal that’s perfect for a family.

As an Egyptian who grew up in South Africa, one of my favorite things about visiting Egypt was shawarma. All you had to do was take the paper-wrapped roll out of the bag and smell the spiced lamb to start chewing immediately (going home to eat at the table? No need!). The wait for what awaited us was so great that we ate in the car or on the street outside the restaurant. Takeout shawarma was not that popular in our part of the world (compared to the Middle East, or even Europe or the US), but thanks to my dad who perfected a baked recipe, I now love making shawarma on the go. home when I feel like it. strikes.

This recipe is a unique dish: thinly sliced ​​leg of lamb, onions, vinegar, tomatoes, and spices such as turmeric, paprika, and seven spices, also known as baharat. The most intense part of the recipe is thinly slicing the meat – use a sharp knife to make this process easier, or ask your butcher if he can do it for you (a real time saver). For a slightly cheaper version, use half beef (sirloin or sirloin) and half lamb. While people love all sorts of different toppings for their shawarma, in my opinion the essentials are tahini seasoning, some sort of pickle (I like pickles or turnips) and fold it all up into a flatbread or a tortilla to achieve the perfect balance of taste and flavor. structure. —Maria Fawzy

ingredients
  • Meat filling:
  • 2 1/4 pounds boneless leg of lamb, sliced ​​as thin as possible (½ inch or less)

  • 2 large tomatoes, coarsely chopped

  • 1 large yellow onion, finely chopped

  • 2 chopped chilies (optional)

  • 1/2 cup distilled white vinegar

  • 1/2 cup olive oil

  • 1 tablespoon of seven spices arabic or baharat

  • 1 tablespoon ground turmeric

  • 1 tablespoon smoked paprika

  • Kosher salt and freshly ground black pepper

  • Tahini dressing and assembly:
  • 2 tablespoons distilled white vinegar

  • 2 tablespoons of tahini

  • 4 tablespoons of water

  • 1 tablespoon fresh lemon juice

  • 1 pinch ground cumin (optional)

  • Kosher salt and freshly ground black pepper

  • Focaccia, pita or flour tortilla; pickled cucumbers or turnips; and sliced ​​cucumber and tomato, to serve (optional)

Indications
  1. Meat filling:
  2. Heat oven to 425℉.

  3. In a large bowl, combine lamb, tomatoes, onion, chiles if using, vinegar, oil, seven spices, turmeric, and paprika; Season with a good pinch of salt and pepper. Refrigerate for about 30 minutes. Alternatively, remove onion from mixture, cover and transfer to refrigerator to marinate overnight, then add onions 30 minutes before cooking.

  4. Transfer the meat with the marinade to a saucepan and cover with foil. Cook for 20 minutes. Uncover, mix, and continue cooking, uncovered, for about 10 minutes, until meat is lightly browned and an instant-read thermometer registers at least 145ºF.

  5. Remove meat from oven. If there is excess liquid in the dish, grab the meat with tongs and transfer it to a clean plate or plate.

  1. Tahini dressing and mounting:
  2. In a small bowl, mix the vinegar and tahini by the teaspoon for about 1 minute while adding the water and lemon juice. The mixture will transform, first freezing, then softening into a smooth, creamy sauce as you add the water. The sauce should be light and slightly runny; if it’s too thick for your preferences, add a little more water. Alternatively, you can make this seasoning in a food processor. Stir in cumin if using; Spice with salt and pepper.

  3. Serve meat on flatbread, pita, or tortilla, drizzle with tahini topping, and garnish with pickled cucumber, cucumber slices, and tomato, if using.

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