Lamb shawarma in marinade ras al-khanut with sweet pepper and walnut tahini sauce

Indulge yourself with real oriental shawarma with lamb, Pickled Ras Al Khanut Spice North African Cuisine. The spice set in this mixture is perfectly balanced and fills. meat with wonderful taste and aroma. Leg is taken for cooking boneless lamb, it is less greasy, and after grilling getting very juicy. Thinly sliced ​​lamb wrap in pita and sprinkle with sweet pepper tahini sauce and walnuts. Its complex and interesting taste makes it perfect complement meat in an oriental way. Share with friends: Time: 5 hours. 35 minutes Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Marinade Ras Al Khanut and Lamb

• 0.5 tbsp. rapeseed oil
• 1/4 Art. red wine vinegar
• 1 tsp ground cardamom
• 1 tsp ground coriander
• 1 tsp ground ginger
• 0.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• A pinch of saffron
• 8 cloves of garlic, chopped
• Half red onion, finely chopped
• 1 leg of lamb without bone (1.8-2.2 kg.), Cut by a butterfly, cut off excess fat

Sweet pepper and walnut tahini sauce

• 3/4 Art. fried walnuts chopped
• 1/4 Art. tahini pasta
• 1/4 Art. greek yogurt
• 2 tbsp. l red wine vinegar
• 0.5 tsp ground zira
• 1/8 tsp cayenne pepper
• 4 red sweet peppers, grilled, peeled and chopped
• Syrian pita, lightly grilled, for serving

Recipes with similar ingredients: wine vinegar, cardamom, coriander, ground ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, red onion, lamb, walnuts, tahini, yogurt, cumin, ground cayenne pepper, sweet pepper, pita, pita bread

Recipe preparation:

1. Marinade ras al-khanut and lamb:

   In a blender bowl, mix rapeseed oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onion, 1 tsp. salt, 0.5 tsp black pepper and 1/4 tbsp. water and grind to a uniform consistency.

2. Put the meat on a plate large enough to hold meat and marinade. Pour it with marinade and flip it over to completely cover. Cover and marinate in the refrigerator at least 4 hours or up to 24 hours.

3. Sweet pepper and walnut tahini sauce:

   In a food processor, mix walnuts, tahini, yogurt, vinegar, ziru, cayenne pepper, sweet pepper, salt and black pepper and grind to a uniform consistency.

4. Remove the mutton from the refrigerator 30 minutes before frying and leave at room temperature.
5. Preheat the grill by preparing an indirect heat zone.
6. Remove the lamb from the marinade and dry it. Sprinkle with both sides with salt and black pepper. Fry until medium cooked (60 ° C on meat thermometer) and golden brown, about 30 minutes. Take off grill and let the meat rest for 15 minutes.
7. Cut into thin slices across the fibers. Put on a few slices of meat for each pita and sprinkle with sauce from sweet pepper.