Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Lamb Shawarma with Zaatar Fries
Getting reviews...
- Level: Intermediate
- Total: 3 hr 15 min (includes soaking and marinating time)
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1201
- Total Fat
- 98 g
- Saturated Fat
- 16 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 36 g
- Cholesterol
- 106 mg
- Sodium
- 1167 mg
Your favorite street-cart snack is worth making at home. Marinated lamb is grilled until crispy on the outside and tender inside, then piled high into a warm pita with pickles and toum. Finish it off with golden fries that are tossed with cilantro and zaatar and served alongside, or even stuffed right into the sandwich!
- Level: Intermediate
- Total: 3 hr 15 min (includes soaking and marinating time)
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1201
- Total Fat
- 98 g
- Saturated Fat
- 16 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 36 g
- Cholesterol
- 106 mg
- Sodium
- 1167 mg
Ingredients
Lamb Shawarma:
Zaatar Fries:
Toum:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a deep-fry thermometer- For the lamb shawarma: Stir together the yogurt, olive oil, tomato paste, lemon juice, garlic, turmeric, cinnamon, black pepper, cumin, paprika, ground ginger and salt in a large bowl until smooth. Add the sliced lamb and toss until evenly coated. Cover and refrigerate for 2 hours.
- When ready to cook, prepare a grill for medium-high heat. When the grill is hot, oil the grill grates generously to prevent the lamb from sticking. Working in batches, grill the lamb slices until lightly pink on the inside but charred on the outside, flipping halfway through, 4 to 5 minutes. Set aside and continue with the remaining lamb. Finish the lamb with a sprinkling of lemon juice.
- Cut the lamb slices crosswise into 1/2-inch strips. Serve with Lebanese pickles, pita, tomato, pickled cabbage and Toum.
- For the zaatar fries: Place the potato sticks in a large bowl and cover with cold water. Allow them to soak 2 to 3 hours. (You can also refrigerate the bowl and let them soak overnight.)
- When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them thoroughly.
- Heat a few inches of oil in a heavy pot until it registers 300 degrees F. In 3 or 4 batches, cook the fries until soft, 4 to 5 minutes per batch. They should not be brown at this point. You just want to start the cooking process. Remove each batch and drain on paper towels.
- Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp, 30 seconds to 1 minute per batch. Remove the potatoes from the oil and drain on paper towels.
- While still warm, toss the fries with the cilantro, zaatar, garlic powder and salt. Serve with the lamb shawarma alongside or stuffed in the pitas.
Toum:
- Add the garlic and 1/4 cup water to a small bowl and soak in the refrigerator for 2 hours. Refrigerate the canola oil for 2 hours.
- Drain the garlic, reserving the water. Add the garlic and salt to a food processor and pulse until finely chopped. Scrape down the sides to make sure the garlic pieces are evenly chopped. Add the lemon juice and blend once more to break down further. Slowly stream in the chilled oil, a few tablespoons at a time at first, then gradually add the remaining oil. Add the reserved garlic water, 1 tablespoon at a time as needed, to reach a smooth consistency.
