Street Food Star Shawarma: Julie Taboulie's Lebanese Kitchen ~ Public TV Series Episode 105
Recipe Information
Shawarma
Cultural Context
Shawarma has its roots in the Middle East, particularly in Lebanon and Turkey, where it was originally made with lamb. This beloved street food showcases marinated meat cooked on a vertical rotisserie, served in pita with fresh vegetables and sauces. Shawarma has become a global sensation, with countless variations emerging, including vegetarian options and different types of meat, making it a favorite for many around the world.
lamb
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner and more affordable than lamb.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt has more protein and less sugar.
tahini sauce
🥗Healthier: hummus
💰Cheaper: peanut butter
Hummus offers a similar creamy texture with fewer calories.
pita bread
🥗Healthier: whole wheat pita
💰Cheaper: flatbread
Whole wheat pita adds fiber while flatbread is often less expensive.
Make slits in the boneless leg of lamb using a sharp small paring knife.
Insert garlic cloves into the slits of the lamb.
Place the lamb into a marinating bowl.
Add 1/2 cup of olive oil, 1 tablespoon of red wine vinegar, and the juice of 1 lemon to the bowl.
Season with 1 tablespoon of soy sauce, 1 tablespoon of freshly ground pepper, 1 tablespoon of allspice, 1/2 tablespoon of cinnamon, 1/2 tablespoon of nutmeg, and 1/2 tablespoon of clove.
Add sumac to the marinade and pound cardamom pods to release flavor, then add them to the marinade.
Use tongs to flip the lamb in the marinade to ensure it is well coated.
Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 12 hours, preferably overnight.
Preheat the oven to 425 degrees Fahrenheit.
Prepare a roasting pan with a bed of sliced Spanish yellow onion, red onion, and shallot.
Add a couple of cups of hot water to the bottom of the roasting pan.
Place the marinated lamb on top of the roasting rack in the pan.
Roast the lamb in the oven for about 1 hour and 30 minutes, or 20 to 25 minutes per pound.
Drizzle olive oil and sea salt on red bell peppers and coat evenly.
Broil the red bell peppers for 10 to 12 minutes, turning occasionally for even charring.
Heat olive oil in a large sauté pan and add Vidalia onions to caramelize them.
Add tomatoes on the vine to the sauté pan.
Cooking Techniques
Equipment Needed
Spice Level:
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