Eastern-Style Lamb Shawarma
A twist on the classic Middle Eastern shawarma, this recipe incorporates Asian flavors from China to create a unique and savory dish.
Ingredients
- ●1.5 pounds Lamb shoulderCut into thin strips
- ●2 tablespoons Eastern shawarma spice mixAvailable in most Middle Eastern markets
- ●4-6 pieces Middle eastern flatbreadOr substitute with Chinese scallion pancakes
- ●1/4 cup Kissed shawarma sauceAdjust to taste
- ●1 teaspoon Smoky sumacOptional for added smokiness
- ●1 bunch ScallionsChopped for garnish
- ●2 tablespoons Toasted sesame seedsOptional garnish
- ●1 bunch Chinese chivesOptional garnish
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together shawarma spice mix, 2 tablespoons olive oil, and 2 cloves minced garlic.
- 3
Add lamb strips to the bowl and toss to coat with the spice mixture.
- 4
Let the lamb marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5
Remove the lamb from the marinade and cook in the oven for 15-20 minutes, or until browned and cooked through.
- 6
Meanwhile, toast the flatbread by wrapping it in foil and heating it in the oven for 5-7 minutes.
- 7
Assemble the shawarma by slicing the cooked lamb and serving it on the toasted flatbread with shawarma sauce, scallions, and toasted sesame seeds.
- 8
Garnish with Chinese chives and serve immediately.