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Ingredients
ScaleNo serving count in the source — scale by factor
- leg of lamb or other tender cut, or other tender cut1.5 kg
- nutmeg1 tsp
- cinnamon1 tsp
- cardamom1 tsp
- garlic3 clove
- black pepper1 tsp
- cayenne pepper1 tsp
- lemon1/2 cup
- vinegar1/4 cup
- onions, sliced2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cut the lamb into large 4 cm chunks.
Combine the nutmeg, cinnamon, cardamom, garlic cloves, black pepper, cayenne pepper, lemon, and vinegar in a small mixing bowl and pour over meat.
Marinate for 2 hours or more.
Grill the onions with some garlic for few minutes.
Drain meat, pat dry, and grill until golden brown.
Serve with pita bread, tomato, fresh onion, tabbouleh, tzatziki, lettuce and chili sauce.
Region evidence: dish name (regional dish) — Dish name matches “shawarma|chawarma|döner|doner|gyros” (region-level dish)
