Recipe Provided By "Figs & Olive Platter"
Courtesy of American Lamb Board
2 Boneless leg of American Lamb, thinly sliced strips
3 tbsp Yogurt
0.50 Lemon, (juiced)
1 tbsp Olive oil
Spices
Salt to taste
5.50 tsp Ground paprika
5.50 tsp Ground garlic
1 tsp Ground turmeric
1 tsp Ground ginger
1 tsp Ground onion
0.25 tsp Ground clove
1 tsp Black pepper
0.50 tsp Ground allspice
0.50 tsp cayenne pepper, adjust spice to your preference
Toppings for Shawarma Wraps
5 Pita bread or lavash bread
3 Tomatoes, (sliced)
0.50 Red onion, thinly sliced and tossed in 1teaspoon of sumac, lemon juice and salt to taste.
0.50 cup Flat-leaf parsley, roughly chopped
Shredded cabbage or romaine lettuce
Pickles
Tahini Dressing (Tahini, water, salt, lemon juice, yogurt)
Fresh mint
Harissa
1Place the thinly sliced lamb strips in a large bowl. Add the yogurt, olive oil, lemon juice, and spices. Mix everything well until the meat is coated evenly in the marinade. Cover the bowl and place in the fridge for 1 hour or overnight.
2In a large pan, heat 2 tbsps. of olive oil and sauté the lamb for 5 minutes on high heat. The liquid from the lamb will begin to release. Lower the heat to medium and cook for another 7-10 minutes uncovered. Stir occasionally to make sure the lamb does not stick to the bottom. If there is a lot of liquid, increase the heat for the liquid to evaporate, stirring frequently. I like the lamb to caramelize around the edges slightly. The lamb is cooked when it reaches an internal temperature of 145F degrees and has rest for 3 minutes. Turn the heat off and I like to drizzle a little bit of olive oil to keep the lamb moist. Top with some fresh chopped parsley and red onion tossed in some sumac and lemon juice.
3To make a shawarma wrap, get a large plate, place some lavash bread or warm pita bread at the bottom. Spread some of the juicy lamb and top with tomatoes, pickles, sumac spiced onions, mint, harissa, and a lot of the tahini dressing.
Note
4The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Ingredients
2 Boneless leg of American Lamb, thinly sliced strips
3 tbsp Yogurt
0.50 Lemon, (juiced)
1 tbsp Olive oil
Spices
Salt to taste
5.50 tsp Ground paprika
5.50 tsp Ground garlic
1 tsp Ground turmeric
1 tsp Ground ginger
1 tsp Ground onion
0.25 tsp Ground clove
1 tsp Black pepper
0.50 tsp Ground allspice
0.50 tsp cayenne pepper, adjust spice to your preference
Toppings for Shawarma Wraps
5 Pita bread or lavash bread
3 Tomatoes, (sliced)
0.50 Red onion, thinly sliced and tossed in 1teaspoon of sumac, lemon juice and salt to taste.
0.50 cup Flat-leaf parsley, roughly chopped
Shredded cabbage or romaine lettuce
Pickles
Tahini Dressing (Tahini, water, salt, lemon juice, yogurt)
Fresh mint
Harissa
Directions
1Place the thinly sliced lamb strips in a large bowl. Add the yogurt, olive oil, lemon juice, and spices. Mix everything well until the meat is coated evenly in the marinade. Cover the bowl and place in the fridge for 1 hour or overnight.
2In a large pan, heat 2 tbsps. of olive oil and sauté the lamb for 5 minutes on high heat. The liquid from the lamb will begin to release. Lower the heat to medium and cook for another 7-10 minutes uncovered. Stir occasionally to make sure the lamb does not stick to the bottom. If there is a lot of liquid, increase the heat for the liquid to evaporate, stirring frequently. I like the lamb to caramelize around the edges slightly. The lamb is cooked when it reaches an internal temperature of 145F degrees and has rest for 3 minutes. Turn the heat off and I like to drizzle a little bit of olive oil to keep the lamb moist. Top with some fresh chopped parsley and red onion tossed in some sumac and lemon juice.
3To make a shawarma wrap, get a large plate, place some lavash bread or warm pita bread at the bottom. Spread some of the juicy lamb and top with tomatoes, pickles, sumac spiced onions, mint, harissa, and a lot of the tahini dressing.
Note
4The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
