Street Food Star, Shawarma | Julie Taboulie's Lebanese Kitchen

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein, while sour cream is often less expensive.

Make slits in the boneless leg of lamb and insert garlic cloves into the slits.

In a mixing bowl, combine 1/2 cup olive oil, red wine vinegar, and the juice of 1 lemon to create the marinade.

Add 1 tbsp sea salt, 1 tbsp freshly ground pepper, 1 tsp all spice, 1/2 tbsp cinnamon, 1/2 tbsp nutmeg, 1/2 tbsp clove, sumac, and crushed cardamom pods to the marinade.

Mix the lamb in the marinade, cover with plastic wrap, and refrigerate for 6 to 12 hours or overnight.

Preheat the oven to 425°F.

Prepare a roasting pan with a bed of Spanish yellow onion, red onion, and shallot.

Place the marinated lamb on a roasting rack above the onions and add hot water to the bottom of the pan.

Roast the lamb in the oven for about 1 hour and 30 minutes, turning occasionally.

Drizzle olive oil and sea salt on red bell peppers, then broil them for 10 to 12 minutes, turning periodically.

In a sauté pan, heat olive oil and add sliced Vidalia onions to caramelize them.

Add sliced tomatoes on the vine to the sauté pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens