Lamb Shawarma with Pomegranate- Mint Salsa

    June 24, 2016

    • Yields: 6-8


    For the meat


    1/2 cup Cup plain yogurt

    1 Lemon, juiced

    1 tbsp Distilled white vinegar (read ingredient statement)

    1 tbsp Olive oil

    1/2 cup Chopped onions

    2 Cloves garlic, minced

    1 tbsp Kosher salt

    1 tsp Freshly ground black pepper

    1 tsp Ground cumin

    1/2 tsp Ground nutmeg

    1/2 tsp Ground cloves

    1 tsp Cayenne

    5 lbs Boneless shoulder lamb or lamb loin, cut into 1⁄4-inch strips

    For the salsa

    1 1/2 cups 11⁄2 cups pomegranate seeds

    1 cup Pistachios, coarsely chopped

    1⁄2 cup Coarsely chopped fresh mint leaves

    2 tbsp Olive oil

    1 Lemon, juiced

    Kosher salt and freshly ground black pepper


    Prepare the meat

    1Combine the yogurt, 1⁄4 cup water, the lemon juice, vinegar, olive oil, onions, and garlic in a large bowl.

    2Whisk in the salt, pepper, cumin, nutmeg, cloves, and cayenne.

    3Add the lamb strips and toss to coat.

    4Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours (the longer you allow the meat to marinate, the more tender and flavourful it will be).

    Make the salsa

    1While the meat is marinating, prepare the salsa for serving and keep covered at room temperature for up to 2 hours (or refrigerate if making more than 2 hours ahead).

    2Mix all of the ingredients in a medium bowl.

    3Season to taste with salt and pepper.

    Finish the dish

    1Heat a large skillet over high heat.

    2Drain the marinade off the lamb and cook the lamb strips in a single layer in batches until the meat has browned and cooked through, about 5 minutes.

    3(The lamb will give off liquid as it cooks, so let it cook until the liquid is absorbed and the meat is brown.)

    4Transfer the cooked lamb to a plate and cover to keep warm.

    5Arrange the lamb strips on a platter, top with pomegranate–mint salsa, and serve.


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