The Cookbook/Lamb Shawarma: Difference between revisions
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{{ | {{recipe}} | [[Cookbook:Meat Recipes|Meat Recipes]] | ||
==Ingredients== | ==Ingredients== | ||
* 1.5 [[Cookbook: | * 1.5 [[Cookbook:kg|kg]] leg of [[Cookbook:Lamb|lamb]] or other tender cut | ||
* 1 [[Cookbook:Teaspoon|tsp]] [[Cookbook:Nutmeg|nutmeg]] | * 1 [[Cookbook:Teaspoon|tsp]] [[Cookbook:Nutmeg|nutmeg]] | ||
* 1 tsp [[Cookbook:Cinnamon|cinnamon]] | * 1 tsp [[Cookbook:Cinnamon|cinnamon]] | ||
* 1 tsp [[Cookbook:Cardamon|cardamon]] | * 1 tsp [[Cookbook:Cardamon|cardamon]] | ||
* 3 cloves of [[Cookbook:Garlic|garlic]] | * 3 cloves of [[Cookbook:Garlic|garlic]] | ||
* 1 tsp [[Cookbook:Black | * 1 tsp [[Cookbook:Black Pepper|black pepper]] | ||
* 1 tsp [[Cookbook:Cayenne | * 1 tsp [[Cookbook:Cayenne Pepper|cayenne pepper]] | ||
* 1/2 [[Cookbook:Cup|cup]] [[Cookbook:Lemon|lemon]] | * 1/2 [[Cookbook:Cup|cup]] [[Cookbook:Lemon|lemon]] | ||
* 1/4 cup of [[Cookbook:Vinegar|vinegar]] | * 1/4 cup of [[Cookbook:Vinegar|vinegar]] | ||
==Procedure== | ==Procedure== | ||
#Cut the lamb into large 4[[Cookbook:cm|cm]] chunks. | |||
#Combine the nutmeg, cinnamon, cardamom, garlic cloves, black pepper, cayenne pepper, lemon, and vinegar to a small mixing bowl and pour over meat. | |||
#[[Cookbook:Marinade|Marinade]] for 2 hours or more. | |||
#[[Cookbook:Chop|Chop]] up 2 [[Cookbook:Onion|onion]]s. Grill the onions with some [[Cookbook:Garlic|garlic]] for few minutes. | |||
#Then drain meat, pat meat dry and grill till golden brown. | |||
Serve with [[Cookbook:Pita Bread|pita bread]], [[Cookbook:Tomato|tomato]], fresh onion, [[Cookbook:Tabouleh|tabouleh]], [[Cookbook:Tzatziki|tzatziki]], [[Cookbook:Lettuce|lettuce]] and [[Cookbook:Chili|chili]] sauce. | |||
[[Category:Lamb recipes|{{PAGENAME}}]] | |||
EAT AND ENJOY! | |||
Latest revision as of 04:49, 5 July 2009
Template:Recipe | Meat Recipes
Ingredients
- 1.5 kg leg of lamb or other tender cut
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp cardamon
- 3 cloves of garlic
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 cup lemon
- 1/4 cup of vinegar
Procedure
- Cut the lamb into large 4cm chunks.
- Combine the nutmeg, cinnamon, cardamom, garlic cloves, black pepper, cayenne pepper, lemon, and vinegar to a small mixing bowl and pour over meat.
- Marinade for 2 hours or more.
- Chop up 2 onions. Grill the onions with some garlic for few minutes.
- Then drain meat, pat meat dry and grill till golden brown.
Serve with pita bread, tomato, fresh onion, tabouleh, tzatziki, lettuce and chili sauce. EAT AND ENJOY!