Last updated 4 years ago
Shawarma-Spiced Braised Leg of Lamb
Bon Appetit: Lamb Shawarma: Don't be intimidated. You got this. -MY NOTES: *Persian Week* Great for Easter dinner 2016, but a little too spicy. Cooked a 4.5 lb boneless leg of lamb. Added ~1/2 cup of cream cheese to the reduced sauce to counter heat level. Next time, halve the Chipotle & Ancho Chile powder. Served over spaghetti squash w/o the herb salad.
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. (Photo: Carol Sachs for The New York Times)
Chicken Shawarma With Yogurt Sauce
A simple chicken shawarma recipe with tender, smokey and flavorful chicken and a salty, garlic and lemon yogurt sauce served over crisp veggies and warm pita bread. Recipe includes nutritional information plus recipe for two, make-ahead, and freezer instructions. From BakingMischief.com