Lamb Shawarma

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Shawarma Spice Blend

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JustIngredients Shawarma Spice Blend

This mouth-watering Middle Eastern street food recipe is oh so delicious (plus the leftovers are yummy!)


3 tablespoons Shawarma spice blend or see DIY Shawarma Spice Mix
200ml Olive oil
1 Onion chopped
4 Garlic cloves
1 Lemon
Lamb shoulder joint
1ltr Chicken stock

DIY Shawarma Spice Mix

1 tablespoons Cumin seeds
1 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1 teaspoon Ground allspice
1 teaspoon Ground turmeric
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger


DIY Shawarma Spice Mix

In a small frying pan over a low flame toast the cumin, coriander and fennel seeds for 3 - 4 minutes until fragrant. Leave to cool then grind into a powder. (Alternatively you can purchase ground seeds and skip this step!)

Pop the cumin, coriander, fennel, allspice, turmeric, cinnamon and ginger into a food processor (or use 3 tablespoons of our Shawarma Spice Mix!) a long with 100ml olive oil, chopped onion, garlic, the juice of one lemon, 1/2 tablespoon of salt and 1 teaspoon of pepper and blend until a rough pulp forms.

Rub the pulp all over the lamb, cover and leave to marinate in the fridge over night or for 24 hours.

The next day, preheat the oven to 240C or 220C for fan assisted ovens, place the lamb on a raised rack in a roasting tray, brush any leftover marinade over the lamb and roast for 20 to 25 minutes or until coloured.

Reduce the heat to 160C or 140C for fan assisted ovens, pour the chicken stock into the roasting tray, cover with foil and cook for 4 hours, basting the lamb with juices and stock every hour.

The lamb is ready when the meat is tender and easily pulls away from the bone.

To Serve

Serve in plain flatbreads or pitta bread with, red onions, thick Greek yoghurt and chopped mint.

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