Jerusalem shawarma with lamb
4 servings
30 minutes
Recipe by Alexey Zimin, brand chef of the restaurant "Dom 12" and the founding father of "Eda".
1
To prepare a marinade for lamb: combine minced garlic, sliced onion, vegetable oil, dried garlic, coriander, thyme, cayenne pepper, sweet paprika, fennel, cumin, dried ginger, black pepper and salt. Mix thoroughly.
- Garlic: 2 cloves
- Onion: 0.5 head
- Vegetable oil: 50 ml
- Garlic powder: to taste
- Ground coriander: pinch
- Thyme: pinch
- Cayenne pepper: to taste
- Sweet paprika: to taste
- Fennel: to taste
- Ground cumin (zira): pinch
- Ginger: pinch
- Ground black pepper: to taste
- Salt: to taste
2
Send the marinade to the bowl with the meat, mix again. Then, for several minutes, massage the lamb intensively. Put the meat in the refrigerator for two hours.
- Lamb pulp: 250 g
3
Skewer the lamb tightly and roast it over the fire. Spend 7 minutes so that the kebab forms a crust while remaining juicy inside.
4
Spread the Armenian lavash with a mixture of yogurt, mayonnaise, and sriracha.
- Armenian lavash: 1 piece
- Mayonnaise: 100 g
- Yogurt: 230 g
- Sriracha: 10 ml
5
Cut the lamb into pieces, determining their size yourself.
- Lamb pulp: 250 g
6
Place the meat on the lavash. On top, add finely chopped fresh cabbage, sliced pickles, and translucent slices of tomatoes. Add finely chopped cilantro and a few rings of onion.
- Lamb pulp: 250 g
- White cabbage: 50 g
- Pickles: 50 g
- Tomatoes: 50 g
- Coriander: 20 g
7
Pour this mound of ingredients with a mixture of yogurt, mayonnaise, and sriracha. Add a little tahini on top.
- Mayonnaise: 100 g
- Yogurt: 230 g
- Sriracha: 10 ml
- Tahini: to taste
8
Tightly wrap the ingredients in lavash.
9
Send the shawarma to the grill until a nice light crust forms on both sides.