RAS EL HANOUT MARINATED LAMB SHAWARMA WITH RED PEPPER-WALNUT TAHINI SAUCE
Steps:
- For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth.
- Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.
- Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.
- Heat a charcoal grill for indirect heat.
- Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes.
- Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.
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Demi Marshall
[email protected]Overall, this was a good recipe. The lamb was tender and flavorful, and the sauce was delicious. I would definitely make this again.
antoinette cade
[email protected]This recipe was a bit too bland for my taste. I think I'll add more spices next time.
Justin Verville
[email protected]The lamb was a bit tough, but the flavors were good. I think I'll try cooking it for a shorter amount of time next time.
Ommy Zinax
[email protected]This shawarma was easy to make and turned out great! I used beef instead of lamb, and it was still very flavorful. The sauce was also easy to make and added a lot of flavor to the dish. I will definitely be making this again.
Joseph Alex Essuman
[email protected]I'm a big fan of shawarma, and this recipe did not disappoint. The lamb was cooked perfectly and the flavors were amazing. The red pepper walnut tahini sauce was also delicious and added a nice touch of creaminess. I will definitely be making this ag
Mb Jamil
[email protected]This was a great recipe! I made it for a party and everyone loved it. The lamb was so tender and flavorful, and the sauce was perfect. I will definitely be making this again.
Almamun Hitler
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used too much harissa paste. Next time I'll use less and see how it turns out.
Jenfri Cubas
[email protected]The lamb was a bit dry, but the red pepper walnut tahini sauce was delicious. I would recommend using a different cut of lamb or cooking it for a shorter amount of time.
Hassnain Khan
[email protected]This shawarma was easy to make and turned out great! I used chicken instead of lamb, and it was still very flavorful. The sauce was also easy to make and added a lot of flavor to the dish. I will definitely be making this again.
Bunny Mudassir
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The marinade made the lamb so tender and juicy, and the flavors were amazing. The red pepper walnut tahini sauce was also delicious. I will definitely be making this again!
Fyyd Ssd
[email protected]This lamb shawarma was a hit at my dinner party! The marinade was so flavorful and the meat was cooked to perfection. The red pepper walnut tahini sauce was the perfect complement, adding a creamy and slightly spicy touch. I'll definitely be making t