Monday, May 9, 2011

As Aunt Voula says "That's ok, I'll make lamb"

I love lamb, tahini, pita bread and all the things that go with them. Food & Wine had an article about NYC street food that included a recipe for lamb shawarma by Grace Parisi. Right up my alley!

Lamb Shawarma my way

2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, peeled, cored and pressed (2 for marinade & 2 for sauce)
5 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
kosher salt
3/4 pound lamb london broil, visible fat trimmed and meat thinly sliced
1/2 red onion, cut into thin slivers
1/2 cup tahini
2 tablespoons plain goat yogurt
hot sauce, lettuce, sliced tomatoes, warmed Noor Afghani whole wheat flatbread or pita bread, for serving

In a baking dish, combine the cumin and oregano with 2 of the garlic cloves and 3 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for about 30 minutes.

Meanwhile, in a mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the yogurt and puree until creamy. Season with salt.

Heat a large skillet until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, about 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes and bread.

I liked this better than Mike but I like this kind of street food and flavors.
We made little wraps or sandwiches with different combinations of ingredients. I love this kind of thing. Enjoy!

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