Lamb Shawarma
Marinated lamb in freshly baked Lebanese flatbread with salad & tahini sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Shawarma's origins trace back to the Ottoman Empire, inspired by the Turkish doner kebab. Lebanese immigrants adapted and popularized it, refining the marinades and incorporating local ingredients to create the distinct Lamb Shawarma we know today. The vertical rotisserie grilling method, common in many Middle Eastern cuisines, allows for slow cooking and even distribution of flavor.
Lamb Shawarma holds a significant place in Lebanese cuisine and culture. It's a popular street food, a quick lunch option, and a staple at gatherings and celebrations. It represents the communal aspect of Lebanese dining.
Communal Eating
Shawarma is often shared and enjoyed together, reflecting the importance of family and community in Lebanese culture.
Street Food Staple
Shawarma vendors are a common sight in Lebanese cities, offering a quick, affordable, and delicious meal.
Celebratory Dish
Shawarma is often served at parties, picnics, and other celebratory events, highlighting its role in Lebanese social life.
Lamb Shawarma offers a rich tapestry of flavors, balancing savory, tangy, and herbaceous notes. The lamb's gaminess is complemented by warm spices and the refreshing coolness of the accompanying salad and tahini sauce.
The lamb itself is marinated in a blend of spices such as cumin, coriander, paprika, turmeric, cinnamon, garlic, and lemon juice. This marinade tenderizes the meat and infuses it with a complex, savory flavor profile. The Lebanese flatbread provides a soft, slightly chewy base. The salad, typically consisting of tomatoes, onions, parsley, and sometimes pickles, offers a refreshing crunch and acidity that cuts through the richness of the lamb. The tahini sauce, made from ground sesame seeds, lemon juice, garlic, and water, adds a creamy, nutty, and tangy element that ties all the flavors together.
Marinating Time
Allow the lamb to marinate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
Slicing Technique
If you're preparing shawarma at home without a vertical rotisserie, thinly slice the lamb against the grain after cooking to ensure tenderness.
Warming the Bread
Warm the Lebanese flatbread before assembling the shawarma to make it more pliable and enhance its flavor. A light toasting on a pan works very well.
Sauce Consistency
Adjust the tahini sauce consistency by adding more water or lemon juice to achieve the desired creaminess and tanginess.
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