Recipes > Main Dishes & Sandwiches , Middle Eastern Cuisine
Shawarma Lahmeh / Lamb Shawarma
Serves 4-6
Ingredients
- 800g thinly sliced lamb meat from the ramp or shoulder
- 2 medium onions, thinly sliced
- Juice of 1 lemon, or to taste
- 4 tbsp extra virgin olive oil
- 1 tsp Adonis Shawarma Spices
- Few sprigs of fresh thyme, leaves only
- Sea salt
- 3x22 cm round pita breads
- 4-6 small tomatoes, thinly sliced
- 1-2 small red onions, very thinly sliced
- 4-6 gherkins, thinly sliced length ways
- 3-4 tbsp finely chopped mint
- 3-4 tbsp finely chopped flat-leaf parsley
- 150 ml Tahini
- Juice of 1 ½ lemons, or to taste
- 1 garlic cloves, peeled and crushed
- Few sprigs of flat-leaf parsley, most of the stalks discarded, finely chopped
- Sea salt
Cooking instructions
Put the meat in a large mixing bowl; add the onion, lemon juice, olive oil, Adonis Shawarma Spices, thyme and salt to taste. Mix well. Let marinate for at least 2 hours.
Put the tahini in a mixing bowl. Gradually, and alternately, add the lemon juice and 100 ml water, stirring constantly. The tahini will first thicken despite the fact that you are adding liquid. Do not worry, it will soon start to dilute again. Taste the dip before you use up on the lemon juice. This way you can adjust it to your liking. If you use less lemon juice, make up for the loss of liquid by adding more water. Stir until the sauce has the consistency of double cream. Add the crushed garlic and chopped parsley point season with salt to taste and mix well.
Place the meat a large saute pan over medium-high heat and wait until the pan is very hot. Add the meat and saute for a couple of minutes, or until done to your liking.
Tear the pita breads open at the seems to have six separate circles. Arrange equal quantities of meat down the middle of each piece of bread. Garnish with equal quantities of tomatoes, onion, gherkins and herbs, and drizzle with tarator to taste. Roll each sandwich tightly. Wrap the bottom halves with paper napkins. Serve immediately.
