Recipe

Turkish lamb shawarma

Mar 31, 2010 1:00pm
  • 15 mins preparation
  • 8 hrs 30 mins cooking
  • Serves 8
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Ingredients

Turkish lamb shawarma
  • 8 clove garlic, crushed
  • 3 teaspoon each ground cumin, cinnamon, coriander and paprika
  • 1 1/2 teaspoon each ground cardamon, nutmeg and allspice
  • 1 teaspoon ground white pepper
  • 2 kilogram (4-pound) boned lamb shoulder
  • 1 cup (250ml) chicken stock
  • 2 baby cos (romaine) lettuce (360g)
  • 1 large red onion (300g)
  • 4 medium tomatoes (600g)
  • 16 pocket pita breads

Method

Turkish lamb shawarma
  • 1
    Combine garlic and spices in a small bowl. Rub spice mixture over the lamb. Transfer lamb to a 4.5-litre (18-cup) slow cooker; pour over the stock. Cook, covered, on low, 8 hours.
  • 2
    Just before ready to serve, trim and finely shred the lettuce. Peel and thinly slice the onion; thinly slice the tomato. Place lettuce, onion and tomato in separate serving bowls. Warm bread under a preheated grill or in a microwave.
  • 3
    Using two forks, shred lamb coarsely; place in a serving bowl. Spoon over a little of the cooking liquid. Serve lamb with lettuce, onion, tomato and pita.

Notes

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. You could also serve the lamb wrap with sliced cucumber, fresh mint or parsley leaves, and hummus.

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