Lamb Shawarma Recipe
Marinated lamb served with rice and salad.
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Ingredients
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Marinated Lamb
Rice
Salad
Method
Marinating the Lamb
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground allspice, olive oil, lemon juice, salt, and black pepper. Mix well.
- 2
Marinate the Lamb
Cut the lamb shoulder into thin strips and add to the marinade. Ensure all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Cooking the Lamb
- 3
Cooking the Rice
- 4
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a medium pot, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed and rice is tender.
Preparing the Salad
- 6
Combine Salad Ingredients
In a large bowl, combine diced cucumber, diced tomato, thinly sliced red onion, chopped parsley, and crumbled feta cheese.
- 7
Dress the Salad
Drizzle olive oil and lemon juice over the salad. Season with salt and black pepper. Toss gently to combine.
Serving the Dish
- 8
Plate the Dish
Serve the sliced lamb over a bed of rice, with the fresh salad on the side.
