About this recipe:Try this Levantine favourite in your own kitchen with this easy recipe for shawarma. Lamb shoulder is marinated in an aromatic yoghurt mixture, then pan fried. Serve in pitta with lettuce, tahini sauce and pickles, or scatter over a platter of houmous to enjoy scooped up with lavash.
100g natural yoghurt
4 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon vinegar
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 teaspoon ground mace
1 teaspoon chilli powder
2.25kg boneless lamb shoulder, cut into thin strips
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Place the yoghurt, water, lemon juice, vinegar, olive oil, onion and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with cling film, and marinate in the fridge 12 to 24 hours (the longer the better).
Heat a large frying pan over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink in the centre, about 5 minutes, turning occasionally.