Michelle got some free cuts of lamb from her work recently – so I decided to try and make some lamb shawarmas!
I marinated the lamb shoulder in a bag overnight along with the following ingredients:
- 4tbsp Olive oil
- 1 Lemon juice
- 1/2 Lemon zest
- 1tsp Baharat
- 1tsp Allspice
- 1/2tsp Cumin
- 1/4tsp Turmeric
- 2tsp Oregano
- Grated Tomato
The following day I applied a steakhouse rub (Oakridge BBQ Carne Crosta) and smoked the lamb on my Weber kettle for 3 hours at 250°F using mesquite wood chunks. The lamb was then wrapped in foil and cooked for another 3 hours until it reached an internal temperature of 200°F – I then wrapped it in a towel and let it rest for an hour or so in a cool bag.
The lamb was sliced and served on flatbreads along with a mix of shredded lettuce and chopped gherkins.
For the sauce I mixed 200g greek yoghurt with 1/2 crushed garlic clove, some mint from our garden and a pinch of salt.
After a drizzle of chili sauce and a sprinkle of sumac the shawarmas were complete!
Overall they were very nice. The flatbread I used wasn’t the best so it was difficult to roll without it breaking up – but the lamb itself and the sauce was lovely and I even had leftovers for lunch the next day!
