lamb shawarma

A few weeks ago, my Beloved came downtown to have lunch with me.  We tried the new middle eastern resturant Phoenicia.  The location on the west side of town has always been lovely and the downtown location is quite nice too.  But it is not eating at home.  I have to admit that it is hard for me to eat out most of the time now and even makes me a bit uncomfortable.  While we were eating, I mentioned that I could try to make the shawarma at home and my Beloved's eyes glowed.  So I tried.  

I used lamb chops and the shawarma turned out quite well.  It would have been more like what we had out if I cut it up into small chunks but I was lazy and did not.  It is really quite easy but you do have to plan about twelve or more hours in advance due to the marinating.

Lamb Shawarma

3 pound lamb chops (shoulder preferred)

2 cups plain yogurt

1/4 cup apple cider vinegar

1/4 cup olive oil

lemon from 1 lemon

3 cloves garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon dried oregano

1 onion, thinly sliced

The day before you wish to have the shawarma, mix the yogurt, vinegar, olive oil, lemon, garlic, cinnamon, nutmeg, and oregano in a gallon ziploc bag.  Add the chops and squish the marinade all around.  Put in the refrigerator for at least twelve hours.

When you are ready to cook the lamb, put the two tablespoons of olive oil in a very large skillet.  Heat over medium high heat.  Add the onion and let become golden and carmalize.  Add the lamb chops and marinade.  Bring to a boil, cover, and let cook until the lamb separates easily from the bone.

Serve with rice and sauce (recipe coming) and enjoy.  Smaller chunks will get more marinade but this was quite lovely.  

This will be made again.

Comments

[Gail]

Sound so tasty and I have all the ingredients except the lamb on hand. However lamb is on special at my local super market next week, so the timing is perfect for Lamb Sharwarma.
Blessings Gail