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@ chef4₿rains
2023-08-14 12:12:48Shawarma is typically made from lamb or chicken that has been marinated, cut into thin strips, and then placed on a rotisserie spit. It is what you would typically see in any number of kabab shops around the world. Originating in the Ottoman Empire it is a popular street food in the middle east.
This recipe is perhaps not a classic version, as it has been tweaked by me, none the less it is delicious. I have used it for lamb and chicken, but a sturdy fish (like mackerel) would hold up to the strong flavor in the marinade. It could be used for a beef roast too!
The marinade will be enough for a 2-3 kg lamb leg roast with a little marinade to spare.
proofofwork: 20 minutes (recommended marinade time overnight)
YIELD: 1 1/2 cups of marinade
INGREDIENTS 2 Tblsp black peppercorns 5 ea cloves ½ tsp cardamom pods ½ tsp fenugreek seeds 1 Tblsp fennel seeds 1 Tblsp cumin seeds 1 ea star anise ½ ea cinnamon stick ½ tsp nutmeg grated ¼ tsp ground ginger 1 Tblsp smoked paprika 1 Tblsp sumac ¾ Tblsp sea salt 25g ginger, fresh grated 3 ea garlic cloves crushed 40g coriander chopped- stems & leaves 60ml lemon juice, fresh 120ml olive oil 1 lamb leg (about 2.5-3 kg bone in)
METHOD -Put peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise & cinnamon in a cast iron pan & dry roast on medium heat for a minute or 2 until the spices begin to pop & release their aromas. TAKE CARE NOT TO BURN THEM! -Add the ground spices, nutmeg, ginger & paprika, toss for a few more seconds, just to heat them, then transfer to a spice grinder. -Process the spices to a uniform powder, I use an electric coffee grinder or you can go old school with a mortar and pestle. -Transfer to a medium bowl & stir in all the remaining ingredients (except the lamb) -Use a small knife to score through the leg of the lamb in a few places making 1.5cm deep slits through the fat & meat to allow the marinade to seep in. -Place in a large roasting tin & rub the marinade all over the lamb; use your hands to massage the meat well. -Cover the tin with foil & leave aside for at least a couple of hours or preferably chill overnight. -Roast the lamb at 200C for about 1 hour and 15 minutes. Probe with a thermometer and check the internal temperature. 54-60C for a pink centre. -Rest the lamb for a good 20 mins.
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