Name: Lamb Shawarma
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Plain yogurt - ½ cup; Water - ¼ cup; Fresh lemon juice - 2 tablespoons; Distilled white vinegar - 1 tablespoon; Olive oil - 1 tablespoon; Chopped onion - ½ cup; Garlic, minced - 2 cloves; Salt - 1 tablespoon; Ground black pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Ground nutmeg - ⅛ teaspoon; Ground cloves - ⅛ teaspoon; Ground mace - ¾ teaspoon; Cayenne pepper - 1 teaspoon; Boneless lamb shoulder, cut into 1/4-inch-thick strips - 5 pounds

Ingredients for - Lamb Shawarma

1. Plain yogurt ½ cup

2. Water ¼ cup

3. Fresh lemon juice 2 tablespoons

4. Distilled white vinegar 1 tablespoon

5. Olive oil 1 tablespoon

6. Chopped onion ½ cup

7. Garlic, minced 2 cloves

8. Salt 1 tablespoon

9. Ground black pepper ½ teaspoon

10. Ground cumin ½ teaspoon

11. Ground nutmeg ⅛ teaspoon

12. Ground cloves ⅛ teaspoon

13. Ground mace ¾ teaspoon

14. Cayenne pepper 1 teaspoon

15. Boneless lamb shoulder, cut into 1/4-inch-thick strips 5 pounds

How to cook deliciously - Lamb Shawarma

1 . Stage

Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).

2 . Stage

Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.