Lamb

Bring the kebab shop to you with this lamb shawarma recipe

Name: Lamb shawarma kebab recipe
Yield: 8
Ingredients: 2.5kg boneless lamb leg, butterflied; Flatbread, harissa, hummus (see recipe below, crispy eschalots, chips, to serve; 1/4 red cabbage, shredded finely (we used a mandoline); 20g black peppercorns; 2 tsp white peppercorns; 2 tsp each fennel seeds & cumin see; 2 each cloves & star anise; 1 tsp fenugreek seeds; 1 tsp each ground cardamom, cinnamon & nutmeg; 1/2 tsp ground ginger; 20.00 ml smoked paprika; 30.00 ml sumac; 8 garlic cloves; 125ml vegetable oil

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https://healthimprovements.info/recipes/lamb-shawarma-kebab-recipe/wm3i7gyu

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by Mat Lindsay

Oct 11, 2019

Courtesy of the mother of all "kebab" shops, Shwarmama in Surry Hills.

2.5kg boneless lamb leg, butterflied
Flatbread, harissa, hummus (see recipe below, crispy eschalots, chips, to serve
1/4 red cabbage, shredded finely (we used a mandoline)

Shawarma spice marinade

20g black peppercorns
2 tsp white peppercorns
2 tsp each fennel seeds & cumin see
2 each cloves & star anise
1 tsp fenugreek seeds
1 tsp each ground cardamom, cinnamon & nutmeg
1/2 tsp ground ginger
1 tbs smoked paprika
1 1/2 tbs sumac
8 garlic cloves
1/2 cup (125ml) vegetable oil

Method

1.

For the shawarma spice marinade, place all spices in a medium frypan over medium heat and toast, tossing frequently, for 1-2 minutes until fragrant. Transfer spice mixture and 2 tsp salt flakes to a small food processor and whiz until coarsely ground. Add garlic and oil and whiz until combined.
2.

Place lamb in a large bowl and rub shawarma marinade all over. Season and cover with plastic wrap. Place in the fridge for 24 hours for flavours to develop.
3.

Preheat oven to 180°C. Heat a lightly greased barbecue or chargrill pan over high heat. Barbecue lamb, skin-side down, for 5-6 minutes until charred, turn, and barbecue for a further 4-5 minutes. Transfer lamb to a large oven tray on a wire rack, skin-side up. Roast for 50 minutes-1 hour or until cooked through. Remove from oven and stand for 20 minutes before slicing.
4.

Place flatbread on a plate and spread some harissa and hummus down the middle. Top with cabbage, shredded lamb shawarma, crispy eschalots and chips. Roll up to serve.