Lamb Shawarma Platter

Method

1. 1
   • leg of lamb 700 g
   • garlic 3
   • lemon juice 2 tbsp
   • ground cumin 1 tsp
   • paprika 1 tsp
   • ground cinnamon ½ tsp
   • ground allspice ½ tsp
   • olive oil 3 tbsp
   • salt 1 tsp

   Massage in the marinade — In a large bowl, combine the thinly sliced lamb with the yogurt, garlic, lemon juice, cumin, paprika, cinnamon, allspice, 2 tbsp olive oil and salt. Massage the marinade into the meat until well coated.

2. 2

   Marinate the lamb — Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.

   ⏱30 min
3. 3
   • garlic 3
   • salt 1 tsp

   Make the garlic sauce — Meanwhile, stir together the yogurt, crushed garlic and a pinch of salt for the garlic sauce. Set aside in the refrigerator until ready to serve.

4. 4
   • leg of lamb 700 g
   • olive oil 3 tbsp

   Sear the marinated lamb — Heat the remaining olive oil on a hot grill or griddle pan and sear the marinated lamb slices in batches, about 2-3 minutes per side, until charred at the edges and cooked through, roughly 10-12 minutes total.

   ⏱12 min
5. 5
   • leg of lamb 700 g
   • garlic 3
   • pita bread 4
   • pickled gherkin 2½ dl
   • tomato 2
   • red onion ½

   Assemble the shawarma platter — Warm the pita bread briefly on the grill. Pile the seared lamb onto the bread or a platter alongside the pickles, sliced tomato and red onion, and drizzle generously with the garlic sauce.