Lamb shawarma

Lamb shawarma

By
From
Saha
Serves
6
Photographer
Matt Harvey

We can’t count the number of times we cook this dish. It’s a fail-safe dinner-party special, and popular at family get-togethers. It’s best – and most authentically Middle Eastern – when cooked on a solid fuel barbecue (a Weber is ideal). The aroma of spiced meat grilling on charcoal never fails to send us both off into a souk-reverie! If you bone and butterfly the leg, it reduces the cooking time, and when you carve the meat you end up with thin strips of pink lamb – rather like a doner kebab – which makes it even more Middle Eastern. Serve with a soft herb salad, a bowl of labneh or tahini-yoghurt sauce and plenty of warm Arabic bread so that people can roll their own pita sandwiches. For a slightly more formal meal, serve it with a big bowl of Lebanese Nut Rice.

Ingredients

Quantity Ingredient
1 x 2.5kg leg of lamb
Spicy marinade
Lebanese nut rice

Method

  1. Stab the meat all over with the tip of a sharp knife and place the lamb in a shallow dish or plastic container that it will fit into snugly. Pour over the Spicy Marinade and use your hands to rub it in well. Cover, refrigerate and leave to marinade overnight or up to 2 days.
  2. When ready to cook, light your barbecue or heat your oven to its highest temperature. The lamb takes about 45 minutes to 1 hour to cook medium–rare. Leave it to rest for 15 minutes before serving.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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