Close to the Real Thing Shawarma Recipe
You can easily substitute beef or chicken in this recipe
Ingredients
- 1 jar Serious Foodie Moroccan Grill Spice Blend
- 1 teaspoon Fine sea salt Plus more to taste
- 2 tablespoons rice wine or apple cider vinegar
- 1/2 cup fresh squeezed lemon juice
- 3 cloves fresh garlic peeled, minced
- 1/4 cup olive oil
- 1.5 to 2 pounds lamb cut into 1 inch cubes (boneless leg is the best)
- 1 cup full-fat Greek yogurt
- 1 bottle Serious Foodie Mediterranean Pomegranate Grill Sauce
- Pita bread or rice Optional
- pickled vegetables carrots, raddishes, onions all work well
- sliced cucumbers
- sliced cherry tomatoes
- lemon slices
- 10 Fresh mint leaves
Instructions
- Make the marinade. In a large container with a tight-fitting lid, combine the 4 tablespoons of the Moroccan Grill spice blend 1 teaspoon salt, vinegar, 1/4 cup lemon juice, olive oil, and half of the minced garlic. Marinate the meat for a minimum of 6 hours, or overnight.
- Make the shawarma sauce by combining the remaining lemon juice with the Greek yogurt, 2 teaspoons of the Moroccan Grill Spice Blend, the remaining chopped garlic, and 2 tablespoons of the Serious Foodie Mediterranean Pomegranate Grill Sauce. Mix thoroughly, and refrigerate until serving. Can be made a day ahead.
- Soak bamboo sticks for 15 to 30 minutes (or use metal skewers), then tightly skewer the meat onto the sticks. Preheat grill to medium high heat. Place marinated skewers on grill and cook. The key to getting this right is to turn the meat often. Near the end of cooking, brush the meat liberally with the Serious Foodie Mediterranean Pomegranate Grill Sauce.
- Serve with pitas or rice, the shawarma sauce, pickled veggies, sliced cucumbers, cucumbers, fresh mint, and tomatoes
Notes
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Moroccan Grill Spice Blend and Mediterranean Pomegranate Grill Sauce