Follow these steps for perfect results
plain yogurt
water
fresh lemon juice
distilled white vinegar
olive oil
chopped onion
chopped
garlic
minced
salt
ground black pepper
ground
ground cumin
ground
ground nutmeg
ground
ground cloves
ground
ground mace
ground
cayenne pepper
boneless lamb shoulder
cut into 1/4-inch-thick strips
In a large mixing bowl, combine yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic.
Whisk in salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until well blended.
Add lamb strips to the bowl and ensure they are fully coated with the marinade.
Cover the bowl with plastic wrap.
Refrigerate and marinate for at least 12 hours, ideally 24 hours.
Heat a large skillet over high heat.
Cook the lamb strips in a single layer in batches, avoiding overcrowding the pan.
Cook until the fat melts and the lamb is browned and no longer pink inside, about 5 minutes per batch, turning occasionally.
Expert advice for the best results
Marinate the lamb for the maximum time possible for best flavor.
Serve with tahini sauce and pickled vegetables.
Everything you need to know before you start
15 minutes
Lamb can be marinated up to 24 hours in advance.
Serve shawarma in a warm pita bread with toppings or arrange on a platter with accompaniments.
Serve with hummus
Serve with tahini sauce
Serve with chopped vegetables
Complements the spice and lamb.
Discover the story behind this recipe
Common street food across the Middle East, often enjoyed as a quick and flavorful meal.
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