Best 3 Spinning Grillers Beef And Lamb Shawarma Recipes

Experience the rich and mouthwatering flavors of the Middle East with our guide to cooking spinning grillers beef and lamb shawarma. This delectable dish, traditionally prepared on vertical rotisseries, offers a tender and flavorful combination of marinated beef and lamb, perfectly cooked over an open flame. Join us as we explore the secrets of this culinary masterpiece, providing you with a step-by-step guide to creating your own succulent shawarma at home. From selecting the finest cuts of meat to mastering the art of seasoning and cooking, we'll take you on a culinary journey to create a dish that will tantalize your taste buds and transport you to the heart of the Middle Eastern dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SPINNING GRILLERS- BEEF AND LAMB SHAWARMA

Spinning Grillers- Beef and Lamb Shawarma image

The following recipe call for two pounds of meat or chicken. Feel free to double the amount of meat as desired but remember to double the remaining ingredients. Each recipe will yield 5-6 sandwiches. How to marinate the meat? Upon buying your meat, ask your butcher to slice it thin or you can choose to slice it yourself. Then marinate the meat as per any of the following recipes. Leave the meat to marinate in the fridge for 45 minutes. For best results, refrigerate overnight

Provided by SpinningGrillers

Categories Lamb/Sheep

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless beef top sirloin steak
1 lb lamb
1/2 cup plain yogurt
1/4 cup malt vinegar
2 fresh garlic cloves
1 teaspoon black pepper
1 1/2 teaspoons salt
2 cardamom pods
2 teaspoons allspice
1 lemon juice
1/2 teaspoon nutmeg

Steps:

Combine all of the ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.
If you have a Vertical Broiler such as Spinning Grillers you can follow the following:.
How to assemble the tower of meat?.
Begin with the longer piece of meat on the bottom of the tower and start assembling the next pieces in a criss-cross manner. You can layer pieces of meat on top of each other without having to insert them through the spit. Some recipes include a layer of fat in between the stacks of meat. The purpose of adding this layer is to keep the mea moist. Place a tomato or onion on top of the tower and you are ready to grill it.
If you do not have Shawarma Machine, you can use your grill to sear and cook the meat, then slice thin and serve.

Nutrition Facts : Calories 278.7, Fat 13.7, SaturatedFat 5.7, Cholesterol 105.6, Sodium 797, Carbohydrate 3.2, Fiber 0.4, Sugar 1.5, Protein 33.9

GRILLED LAMB SHWARMA

Grilled Lamb Shwarma image

A Food and Wine staff favorite. Recipe courtesy of Chris Hanna. Shwarma is basically thinly sliced roasted meat and condiments, wrapped in a pita. It is a very popular street food throughout the Middle East. Here, the lamb should really marinate overnight in the spicy, garlicky marinade before grilling. Marinating for up to three days is even better! You can ask your butcher to butterfly the leg of lamb. I will also post a separate recipe for homemade pita bread (although it is perfectly fine to use store-bought pita). Cook time does not include marinating

Provided by LifeIsGood

Categories Lamb/Sheep

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 lemons, juice of
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 teaspoon aleppo pepper (or 1/2 t. crushed red pepper)
1 1/2 t.kosher salt, plus more for seasoning later
1 teaspoon fresh ground black pepper, plus more for seasoning later
6 -7 lbs butterflied leg of lamb
2 orange bell peppers, cut into 1/4 inch strips
1 yellow bell pepper, cut into 1/4 inch strips
3 medium red onions, thinly sliced
pita bread, for serving (either store-bought or homemade)
1/4 cup tahini paste, at room temperature
1/2 lemon, juice of
1 tablespoon extra-virgin olive oil
2 cups plain yogurt
1 teaspoon ground cumin
1/2 teaspoon aleppo pepper (or freshly ground black pepper)
salt, to taste
1 tablespoon parsley, finely chopped (for garnish)

Steps:

Mix 1/2 cup of oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper (or crushed red pepper), 1 t. of black pepper and 1 1/2 T. of salt.
Set the lamb on a rimmed baking sheet and coat it with the marinade. Cover and refrigerate overnight or up to 3 days. The longer it marinates, the more flavorful and tender the meat.
On the day of grilling, you can go ahead and make the Yogurt-Tahini Sauce:.
Blend the tahini paste, lemon juice and olive oil, in a food processor, until smooth. Add the yogurt and blend the mixture completely. Scrape the tahini sauce into a bowl; stir in the cumin and pepper. Season with salt, to taste. Garnish with parsley.
Preheat a grill - medium-high heat.
In a large skillet, heat 1 T. of oil over medium-low , and add the bell peppers. Cover and cook for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. Transfer this to a serving bowl.
Heat the remaining 1 T. of oil in the same skillet and add the onions. Cook over medium heat, stirring occasionally until the onions are lightly browned - about 10 minutes. Season with salt and pepper to taste. Tranfer the onions to a different serving bowl.
Grill the leg of lamb over medium-high heat, turning often, until an instant read thermometer (inserted into the thickest part of the meat) reads 130 degrees F. for medium-rare. This should take approximately 25 minutes.
Transfer the lamb to a cutting board and let it rest for about 10 minutes. This is very important! Then, thinly slice the lamb across the grain and serve with the peppers, onions, yogurt-tahini sauce and pita bread.

LAMB SHAWARMA

Lamb Shawarma image

This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.

Provided by jwagner

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 12h50m

Yield 8

Number Of Ingredients 15

Ingredients

½ cup plain yogurt
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ teaspoon ground mace
1 teaspoon cayenne pepper
5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Steps:

Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 3 g, Cholesterol 115 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29 g, SaturatedFat 10.9 g, Sodium 966 mg, Sugar 1.7 g

Tips:

Choose the right meat: Beef and lamb are the most common meats used for shawarma, but you can also use chicken or turkey. If using beef or lamb, choose a cut with good marbling, such as flank steak, sirloin, or leg of lamb.
Slice the meat thinly: The meat should be sliced against the grain into thin strips, about 1/4-inch thick.
Marinate the meat: Marinating the meat helps to tenderize it and add flavor. There are many different marinade recipes available, but a simple marinade made with olive oil, garlic, lemon juice, and spices is a good place to start.
Skewer the meat: Once the meat is marinated, it should be skewered onto metal skewers. Make sure the skewers are long enough to fit through the entire piece of meat.
Cook the meat: Shawarma is traditionally cooked on a vertical rotisserie, but you can also cook it in a grill or oven. If cooking on a grill, preheat the grill to medium-high heat and cook the skewers for 10-12 minutes, turning occasionally. If cooking in an oven, preheat the oven to 400 degrees Fahrenheit and cook the skewers for 15-20 minutes, turning occasionally.
Serve the shawarma: Once the meat is cooked, it can be served with a variety of accompaniments, such as pita bread, hummus, tahini sauce, and pickled vegetables.

Conclusion:

Shawarma is a delicious and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, shawarma is a great option for a quick and easy weeknight meal. Whether you choose to cook it on a vertical rotisserie, grill, or in the oven, shawarma is sure to be a hit with your family and friends.