The Cookbook/Lamb Shawarma: Difference between revisions
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==Procedure== | ==Procedure== | ||
#Cut into large 4[[Cookbook:cm|cm]] chunks. | #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. | #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:Marinade|Marinade]] for 2 hours or more. | ||
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!