Ras El Hanout Marinated Lamb Shawarma With Red Pepper-Walnut Tahini Sauce
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
53
Sourness
33
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Canola Oil2 tbsps
Red Wine Vinegar1 tsp
Ground Cardamom1 tsp
Ground Coriander1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 tsp
Ground Cloves8 cloves
Garlic (chopped)1 cup
Tahini1 cup
Greek Yogurt1 tsp
Ground Cumin1 tsp
Cayenne PowderDirections:
1
For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth
2
Place the lamb in a dish large enough to hold the lamb and the marinade
3
Pour the marinade over and turn to coat
4
Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours
5
For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth
6
Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature
7
Heat a charcoal grill for indirect heat
8
Remove the lamb from the marinade and pat dry
9
Sprinkle on both sides with salt and pepper
10
Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes
11
Remove from the grill and let rest for 15 minutes
12
Slice into paper-thin slices across the grain
13
Place several slices of the meat in each pita and drizzle with the red pepper sauce