Grilled American Lamb Shawarma
4 – 6
servingsChef Mica Talmor of the Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb and balance the flavor. Tender American lamb loin is perfect for this dish because it grills quickly on high heat. Serve the grilled lamb with hummus, shirazi, sumac onions, tahini, and amba– all wrapped inside of a fresh pita or a laffa wrap.
Ingredients
- LAMB
2 1/2 lb American Lamb sirloin or loin
SPICE MIX2 Tbsp Ras el Hanout
2 tsp Turmeric, ground
1 tsp Paprika
1/4 tsp Cinnamon, ground
1/2 tsp Allspice, ground
1 Tbsp Cumin, ground
1 ea Sugar, a pinch
MARINADE1/2 ea Yellow onion, large dice
3 ea Garlic cloves
1/4 cup Canola oil
1 ea Spice mix (recipe above)
1 Tbsp Red wine vinegar
2 tsp Salt
Directions
- For the Lamb: Cut the lamb into 2-inch x ½-inch strips.
- For the Spice Mix: Blend all ingredients together and set aside.
- For the Marinade: Put all ingredients in a blender to form a smooth paste.
- Add the lamb to the marinade and mix well so all the pieces are well coated. Let sit for a few hours or overnight.
- If grilling on a flat top or cast-iron grill pan, the meat is ready to grill as is. If using a regular grill, skewer the meat first on metal skewers. Both methods require preheating the grill to a high temperature.
- Place the meat on the grilling surface and sprinkle with a little salt, flip the meat after 2 minutes, and continue cooking for 3-4 minutes, depending on the size of the meat pieces.
Grilled American Lamb Shawarma
Notes
- The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.
- Accompanied by hummus, shirazi, sumac onions, tahini, and amba, this makes an epic pita sandwich or laffa wrap.
- Variation:Â While this marinade recipe is great for any cut of lamb, Pomella recommends using lamb sirloin or loin, a cut that is quick to grill on a flat top. If using a large cut such as a boneless lamb leg, roast it in the oven then finish on a hot grill.
