Ras El Hanout Marinated Lamb Shawarma with Red Pepper-Walnut Tahini Sauce

Name: Ras El Hanout Marinated Lamb Shawarma with Red Pepper-Walnut Tahini Sauce
Prep time: 5 h 35 min
Cook time: 5 h 35 min
Total time: 5 h 35 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 118 milliliters canola oil; 0 teaspoons cayenne powder; 8 cloves garlic, chopped; 59 milliliters Greek yogurt; 0 teaspoons ground allspice; 1 teaspoon ground cardamom; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground coriander; 1 teaspoons ground cumin; 1 teaspoon ground ginger; 1 teaspoons ground nutmeg; 8 servings Kosher salt and freshly ground black pepper; 2 kilograms boneless leg of lamb, butterflied and trimmed of excess fat; 8 servings Syrian pita bread, lightly grilled to warm through, for serving; 4 red bell peppers, grilled, peeled, seeded and chopped; 1 red onion, roughly chopped; 59 milliliters red wine vinegar; 2 Tbsps red wine vinegar; 1 pinch Pinch of saffron; 59 milliliters tahini; 177 milliliters toasted walnuts, chopped

Ras El Hanout Marinated Lamb Shawarma with Red Pepper-Walnut Tahini Sauce might be just the middl eastern recipe you are searching for. One serving contains 612 calories, 39g of protein, and 33g of fat. For $3.89 per serving, you get a main course that serves 8. Head to the store and pick up ground cumin, tahini, ground cinnamon, and a few other things to make it today. To use up the tahini you could follow this main course with the Tahini Cookies as a dessert. From preparation to the plate, this recipe takes about 5 hours and 35 minutes.

Instructions

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.

Ingredients you will need

Canola Oil

Coriander

Allspice

Cardamom

Cinnamon

Saffron

Vinegar

Clove

Garlic

Ginger

Nutmeg

Onion

Pepper

Water

Salt

Equipment you will use

Blender

Place the lamb in a dish large enough to hold the lamb and the marinade.

Ingredients you will need

Marinade

Lamb

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.

Ingredients you will need

Marinade

Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.

Ingredients you will need

Salt And Pepper

Bell Pepper

Ground Cayenne Pepper

Vinegar

Walnuts

Tahini

Yogurt

Cumin

Equipment you will use

Food Processor

Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.

Ingredients you will need

Lamb

Heat a charcoal grill for indirect heat.

Equipment you will use

Grill

Remove the lamb from the marinade and pat dry.

Ingredients you will need

Marinade

Lamb

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.

Ingredients you will need

Salt And Pepper

Equipment you will use

Kitchen Thermometer