Lamb Shawarma Recipe with Tahina Sauce | شاورما لحم الخروف وطحينة | The Egyptian Cook
Recipe Information
Lamb Shawarma with Tahina Sauce
Cultural Context
Lamb shawarma has its roots in the Middle East, particularly in countries like Egypt and Lebanon. Traditionally, it is made by stacking marinated meat on a vertical rotisserie, allowing it to cook slowly while the outer layers are shaved off for serving. Shawarma is often enjoyed in pita bread with fresh vegetables and sauces, making it a beloved street food. Today, variations abound, with many enjoying it globally, reflecting local tastes and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
tahini
🥗Healthier: Greek yogurt
💰Cheaper: sunflower seed butter
Greek yogurt adds creaminess with fewer calories.
lamb shoulder
🥗Healthier: chicken thighs
💰Cheaper: pork shoulder
Chicken thighs are leaner and more affordable.
Cut the lamb leg into half inch slices.
Season the lamb with Greek yogurt, minced garlic, lemon juice, lime juice, ground coriander, ground cumin, ground nutmeg, paprika, turmeric, sea salt, black pepper, and white pepper.
Let this marinate for a few hours.
To a vertical skewer, add a thick slice of onion.
Stack the lamb and remaining onion slices over the skewer.
Drizzle canola oil on top.
Bake this in the oven at 425°F for about 90 minutes covered with foil.
For the tahina sauce, combine tahina with lime juice, water, ground cumin, and sea salt.
Add water little by little until you reach the desired consistency.
Remove the lamb shawarma from the oven and shave off the lamb.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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