Lamb shawarma in pita bread

Name: Lamb shawarma in pita bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 pitas
Ingredients: 800 g lamb shoulder; 150 g plain yogurt; 4 cloves garlic; 3 tablespoons olive oil; 3 tablespoons lemon juice; 2 teaspoons ground caraway; 1 teaspoon sweet paprika; 1 teaspoon turmeric; 1 teaspoon cinnamon; salt; ground pepper; 3 tablespoons tahini; 4 pcs pita bread; 2 pcs tomatoes; 1 pc salad cucumber; 1 pc red onion; 4 pcs pickled cucumbers

Eduard LáskaMeatLebanese Cuisine x se líbilo

Lamb shawarma is a juicy take on Middle Eastern street food, best known here as a stuffed pita. The lamb shoulder marinates in yogurt with garlic and oriental spices, then grills to a dark golden crust and gets sliced thin. A warm pita takes the meat, crunchy vegetables and a generous helping of tahini sauce. Every bite is spiced, juicy and fresh. It comes together easily at home and fills you up.

Příprava: 30min

Vaření: 30min

CELKOVÝ ČAS: 1h

Step by step process

Preparing the marinade

1
For the lamb shawarma, cut the shoulder into thin slices or strips. In a bowl, combine plain yogurt, olive oil, lemon juice, ground cumin, sweet paprika, turmeric, cinnamon and minced garlic.
2
Add the lamb to the marinade, coat thoroughly and cover with plastic wrap. Let it marinate in the fridge for at least 2 hours, preferably overnight. The longer the meat marinates, the more intense the flavor.

Cooking the meat

3
Take the marinated meat out of the fridge 30 minutes ahead. Heat a grill pan or oven to 200 °C. Cook the meat on the hot pan for 3 to 4 minutes per side until it forms a dark golden crust and smells of spice.
4
Let the cooked meat rest under foil for 5 minutes, then slice it thinly. This keeps the juices locked in and the slices tender.

Tahini sauce

5
In a bowl, mix tahini, lemon juice and minced garlic. Add water teaspoon by teaspoon and stir until the sauce is smooth. Season with salt. It should have a creamy texture and a fresh garlicky flavor.

Assembling the shawarma

6
Slice the tomato, cucumber and red onion thinly. Warm the pita briefly in the oven at 180 °C or on a dry pan so it is soft.
7
Open each pita and fill it with juicy lamb. Drizzle generously with tahini sauce and add fresh vegetables and pickles. Fold or roll and serve immediately.