Lebanese Lamb Shawarma

Shawarma Marinade: Mix all the marinade ingredients with Majestic Shawarma Blend in a blender for two minutes.

Dry the lamb meat and make deep incisions in the fat layer to reach the inside of the meat. Thoroughly cover all sides of the leg with the marinade paste, including the inside where the bone has been removed and inside the incisions. Wrap it tightly and place it in a plastic wrap. Refrigerate it overnight or for up to 24 hours.

Preparing the tahini sauce: In a small bowl, whisk together the tahini paste, crushed garlic, lemon juice, and salt until it turns into a sauce.

Preparing the Garlic Sauce (Thommeya): Divide the garlic cloves lengthwise and remove any green sprouts and discard them, as they can give a bitter taste to the sauce. Place the garlic and salt in a food processor and pulse until the garlic is fully minced. Scrape down the sides of the bowl once or twice, or as needed.

Start adding the oil to the food processor very slowly, in a very thin stream, about half a cup at a time. After adding the first half cup, you will start to see the garlic emulsify and turn into a paste.

Now, add half a teaspoon of lemon juice very slowly, in a thin stream. Wait a few seconds for the lemon juice to be absorbed well. Then, repeat the same process of adding half a cup of oil slowly, waiting a few seconds, and then adding half a teaspoon of lemon juice until you have used all the ingredients. This process should take about 6-8 minutes.

The resulting garlic paste should be creamy, white, and smooth, similar to whipped egg whites. If it is not, continue running the food processor and add more oil to achieve the desired color and consistency. Transfer the sauce to a tightly sealed container, close it tightly, and refrigerate for a few hours before using (can be used for up to 3 weeks).

Cooking the Meat: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). The lamb will be roasted for 4 and a half hours, but the doneness will be checked after 3 and a half hours. 

Place onion slices at the bottom of the cooking dish to create a base for the lamb. Place the unwrapped lamb on top of the onion slices, with the meat side facing down and the fatty side facing up.

Pour one cup of water into the cooking dish and cover it with a heavy lid or aluminum foil. Place it in the oven for two and a half hours. Uncover the dish to allow the surface to become golden and continue cooking for another hour. Check the roast. If the pan appears dry, add another half cup of water. If the crust appears too dark, gently cover it with aluminum foil. Continue cooking until the lamb easily falls apart when tested with tongs or a fork... perhaps for another hour. If it's still tough, continue cooking until it's tender, checking every 30 minutes and making sure the top doesn't burn or the liquid in the bottom doesn't run dry.

After cooking, let the meat rest for a few minutes before cutting it into small pieces. Place about 4-6 ounces (depending on preference) of shredded lamb shawarma in pita bread in the way that suits you. Drizzle some tahini sauce and garlic sauce (if prepared) and add grilled fresh tomatoes, onions, fried potatoes, pickles, and garnish with parsley and a light sprinkle of sumac powder. Enjoy your meal. Enjoy! ❤️