I have found so many great recipes from this group (thank you), so here is my long overdue contribution: Lamb (and Beef) Shawarma:
I have made this several times and it just keeps getting better. Here's what I did yesterday, but let me know if you have any suggestions. Note that I used packaged naan and tzatziki from my local grocery in the photo above, as I can't seem to make either better than what the grocery sells.
-- Marinade meat for 24 hours in Yotam Ottolenghi's lamb shawarma marinade recipe found here: https://cooking.nytimes.com/recipes/...-lamb-shawarma
I used 2.5 lbs boneless lamb leg and 1.5 lbs steak tips.
--Prepare grill (I have a BGE) by getting temp to 325F, placing a low grate over the coals (for a pan to catch the drippings AND for cooking the beef later), and adding rotisserie equipment (I use the Joetisserie, which *mostly* fits my BGE)
--Remove lamb from marinade, but keep beef refrigerated. Skewer lamb and place over coals. Place cast iron skillet under lamb to catch the drippings and fill 1/3 with hot water. I estimate 15 mins/lb, but ultimately am targeting 130F internal temp on an instant-read thermometer. Do not let the water cook off entirely, as you want to use the drippings later. Check cook every 15 mins or so and add water to pan if necessary.
--While lamb is cooking, in a large bowl, mix together
o 1 1/2 lbs quartered cherry tomatoes
o 4-5 mini (6") cucumbers, halved lengthwise and sliced into 1/2 inch pieces
o 1/4 red onion, sliced very thinly
Add red wine vinegar, olive oil, salt and pepper to taste (I start with about 1 1/2 Tbls each of vinegar and oil, fwiw). This will be added to the sandwich when assembled.
--Don't sweat the thunderstorm:
--In a small bowl, mix together
o 1/2 cup diced canned tomatoes
o 2 Tbls tomato paste
o 1 (or more Tbls) harrisa paste (to taste)
o 1 tsp olive oil
o 1/4 tsp salt
o 1/4 tsp ground pepper
--Once lamb has reached an internal temperature of your liking (I use 130F), remove from grill and allow it to rest while cooking the beef:
--Remove pan/skillet and rotisserie equipment from grill, rearrange the coals into a single pile on one side of the grill, open all of the vents, replace grill grate, and raise temp to about 450F. Meanwhile, remove beef from marinade and add remaining marinade to the pan/skillet.
--Start simmering the drippings and leftover marinade on low. Depending on how much water remained in the skillet when it was removed, you may need to raise the simmer temperature to boil it off. You eventually want to get to a dry-ish reduction that looks something like the below. Note that this reduction typically has too much oil for me, so I tend to spoon off much of it until I get this:
Note that I typically start this before cooking the steak and let it continue to simmer down while continuing the preparation. Taste and correct for salt.
--Cook steak to desired internal temperature (I target 125F). I like the reverse sear method, in which the beef is on the cool side of the grill until internal temp gets to about 115F, then I sear over hot coals to get to finished target temp.
[No photo]
--When beef is finished, and while drippings simmer, cut rested lamb into bite-sized strips and pile on a serving plate. Repeat with beef, which will have rested while you cut the lamb.
--Place reduced drippings and the harissa/tomato mixture each into their own bowl
--Assemble sandwich:
o Spread a tablespoon or more of the harissa/tomato mixture on naan
o Spread a tablespoon or more of the the reduced drippings
o Using a slotted spoon, spoon on tomato/cucumber/onion salad
o Pile lamb and beef on top of salad in a 2:1 ratio (I don't recall where I got that, but I like the results)
o Add tzatziki
o Sprinkle with za'atar if that's something you like, oregano, or even a little dried mint
--This fed six people, but perhaps because two of them each ate two sandwiches. I typically fold it and deal with the mess, but others in my family will treat it like an open sandwich.
I hope none of the above is confusing. There are a lot of little steps, but it is worth every one of them. Let me know if you have other shawarma recipes you like.
I have made this several times and it just keeps getting better. Here's what I did yesterday, but let me know if you have any suggestions. Note that I used packaged naan and tzatziki from my local grocery in the photo above, as I can't seem to make either better than what the grocery sells.
-- Marinade meat for 24 hours in Yotam Ottolenghi's lamb shawarma marinade recipe found here: https://cooking.nytimes.com/recipes/...-lamb-shawarma
I used 2.5 lbs boneless lamb leg and 1.5 lbs steak tips.
--Prepare grill (I have a BGE) by getting temp to 325F, placing a low grate over the coals (for a pan to catch the drippings AND for cooking the beef later), and adding rotisserie equipment (I use the Joetisserie, which *mostly* fits my BGE)
--Remove lamb from marinade, but keep beef refrigerated. Skewer lamb and place over coals. Place cast iron skillet under lamb to catch the drippings and fill 1/3 with hot water. I estimate 15 mins/lb, but ultimately am targeting 130F internal temp on an instant-read thermometer. Do not let the water cook off entirely, as you want to use the drippings later. Check cook every 15 mins or so and add water to pan if necessary.
--While lamb is cooking, in a large bowl, mix together
o 1 1/2 lbs quartered cherry tomatoes
o 4-5 mini (6") cucumbers, halved lengthwise and sliced into 1/2 inch pieces
o 1/4 red onion, sliced very thinly
Add red wine vinegar, olive oil, salt and pepper to taste (I start with about 1 1/2 Tbls each of vinegar and oil, fwiw). This will be added to the sandwich when assembled.
--Don't sweat the thunderstorm:
--In a small bowl, mix together
o 1/2 cup diced canned tomatoes
o 2 Tbls tomato paste
o 1 (or more Tbls) harrisa paste (to taste)
o 1 tsp olive oil
o 1/4 tsp salt
o 1/4 tsp ground pepper
--Once lamb has reached an internal temperature of your liking (I use 130F), remove from grill and allow it to rest while cooking the beef:
--Remove pan/skillet and rotisserie equipment from grill, rearrange the coals into a single pile on one side of the grill, open all of the vents, replace grill grate, and raise temp to about 450F. Meanwhile, remove beef from marinade and add remaining marinade to the pan/skillet.
--Start simmering the drippings and leftover marinade on low. Depending on how much water remained in the skillet when it was removed, you may need to raise the simmer temperature to boil it off. You eventually want to get to a dry-ish reduction that looks something like the below. Note that this reduction typically has too much oil for me, so I tend to spoon off much of it until I get this:
Note that I typically start this before cooking the steak and let it continue to simmer down while continuing the preparation. Taste and correct for salt.
--Cook steak to desired internal temperature (I target 125F). I like the reverse sear method, in which the beef is on the cool side of the grill until internal temp gets to about 115F, then I sear over hot coals to get to finished target temp.
[No photo]
--When beef is finished, and while drippings simmer, cut rested lamb into bite-sized strips and pile on a serving plate. Repeat with beef, which will have rested while you cut the lamb.
--Place reduced drippings and the harissa/tomato mixture each into their own bowl
--Assemble sandwich:
o Spread a tablespoon or more of the harissa/tomato mixture on naan
o Spread a tablespoon or more of the the reduced drippings
o Using a slotted spoon, spoon on tomato/cucumber/onion salad
o Pile lamb and beef on top of salad in a 2:1 ratio (I don't recall where I got that, but I like the results)
o Add tzatziki
o Sprinkle with za'atar if that's something you like, oregano, or even a little dried mint
--This fed six people, but perhaps because two of them each ate two sandwiches. I typically fold it and deal with the mess, but others in my family will treat it like an open sandwich.
I hope none of the above is confusing. There are a lot of little steps, but it is worth every one of them. Let me know if you have other shawarma recipes you like.
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