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    Shawarma

    Recipe Introduction


    Source: Cooking Light-10/00


    List of Ingredients


    • 1 1/2 pounds boned leg of lamb
    • 2 cups thinly sliced onion
    • 1/3 cup fresh lemon juice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
    • 5 sprigs thyme
    • 6 (7") pitas
    • Yogurt-Tahini Dip (see recipe)
    • 1/2 cup red onion slices
    • 1/4 cup chopped fresh mint
    • 12 (1/4-inch-thick) slices tomato, halved
    • 3 gherkin pickles, thinnly sliced lengthwise


    Instructions


    1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; sesl. Marinate in refrigerator 2 hours, turning occasionally. Remove from bag; discard marinade.

    2. Preheat oven to 350 degrees F.

    3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350 degrees for 1 hour or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). Let stand 15 minutes. Slice lengthwise into thin strips.

    4. Spread each pita with about 2 1/2 tablespoon Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.

    5. 397 cal, 10.7 g fat, 32.8 g pro, 42.1 g carb, 75 mg chol, 1117 mg sod.

    6. Servings: 6



 

 

 


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