This lamb shawarma is surprisingly quick.
For the Middle-Eastern inspired shawarma marinade:/\r\n/
1/2 cup olive oil/\r\n/
1/4 cup lemon juice/\r\n/
a knob of ginger, peeled & finely grated/\r\n/
6 garlic cloves, peeled & finely grated/\r\n/
10 ml smoked paprika (or regular paprika)/\r\n/
5 ml ground cumin/\r\n/
5 ml ground cinnamon/\r\n/
5 ml ground fennel / barishap/\r\n/
2,5 ml ground nutmeg/\r\n/
5 ml ground sumac (optional)/\r\n/
5 ml salt flakes/\r\n/
freshly ground black pepper
To serve: (adjust quantities according to your needs)/\r\n/
marinated braaied lamb steaks (1 per person)/\r\n/
pita bread (1-2 per person)/\r\n/
sliced tomato (optional)/\r\n/
chopped mint leaves/\r\n/
sliced red onion/\r\n/
toasted pine nuts/\r\n/
tahini (sesame paste)/\r\n/
lemon wedges (optional)
For the marinade:/\r\n/
Mix it all together (use a glass jar and shake it up!). Leave your meat to marinate in the sauce, covered, in the fridge for about 3 hours or overnight.
Then remove from the fridge and braai until cooked to your desired liking.
Meat marinated. Photo: iStock
Cut meat into thin strips and serve in warm pita breads, stuffed with cucumber, chopped mint leaves, finely sliced red onion, pine nuts and creamy Greek yoghurt.
Drizzle with tahini and a squirt of lemon juice.
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