Shawarma with lamb
4 servings
220 minutes
Recipe provided by Laffa Laffa restaurant.
Calories655.3kcal
Proteins45.2grams
Fats45.3grams
Carbohydrates17.8grams
Rack of lamb
1
kg
Hummus
15
g
Tahini
15
g
Garlic sauce
15
g
Chili sauce
5
g
Pickled cucumbers
120
g
Tomatoes
160
g
Cucumbers
120
g
Red onion
20
g
Oranges
1
pc
Lemon
1
pc
Onion
1
head
Vegetable oil
20
ml
Tomato paste
50
g
Salt
10
g
Sparkling water
100
ml
Ground cumin
2
g
Turmeric
2
g
Garam masala
2
g
Paprika
2
g
1
Add all ingredients to the lamb, then pour in sparkling water, mix, and let marinate for 3 hours.
- Rack of lamb: 1 kg
- Sparkling water: 100 ml
- Oranges: 1 piece
- Lemon: 1 piece
- Onion: 1 head
- Vegetable oil: 20 ml
- Tomato paste: 50 g
- Salt: 10 g
- Ground cumin: 2 g
- Turmeric: 2 g
- Tandoori spice mix: 2 g
- Garam masala: 2 g
- Ground black pepper: 2 g
- Ground coriander: 2 g
- Madras curry powder: 2 g
- Ground ginger: 2 g
- Paprika: 2 g
2
Grill or barbecue until cooked.
3
Take pita or lavash (can be bought in a store or made at home).
4
Spread hummus on the flatbread. Cut the vegetables (pickled cucumbers - 120 g, tomatoes - 160 g, fresh cucumbers - 120 g, red onion - 20 g, pickled peppers - 20 g) into strips and place them on the hummus.
- Hummus: 15 g
- Pickled cucumbers: 120 g
- Tomatoes: 160 g
- Cucumbers: 120 g
- Red onion: 20 g
- Marinated bell pepper: 20 g
5
Chop the lamb finely and place it on the vegetables. Drizzle with chili, garlic, and tahini sauce on top. Wrap the shawarma, and it can be cut into two parts.
- Chili sauce: 5 g
- Garlic sauce: 15 g
- Tahini: 15 g
