Middle eastern roast lamb or turkey (shawarma)

10 Servings

Ingredients

Quantity Ingredient
2 Cloves garlic; crushed
1 tablespoon Salt
½ teaspoon Ground black pepper
½ teaspoon Ground cinnamon or cumin
⅛ teaspoon Grated nutmeg
⅛ teaspoon Ground cloves
1 pinch Cayenne pepper
¼ cup Water
2 tablespoons Fresh lemon juice
1 tablespoon White vinegar
1 Olive oil
1 small Onion; chopped, (about 1/4 cup)
½ Lemon; sliced
5 pounds Lamb shoulder or turkey; cut into 1/4-inch-thick slices

Directions

Source: "The World of Jewish Entertaining" by Gil Marks P⅙ 1. Combine the garlic, salt, black pepper, cinnamon, nutmeg, cloves, and cayenne. Stir in the water, lemon juice, vinegar, oil, onion and lemon slices. Rub the marinade over the meat, place in the refrigerator and let stand overnight.

2. Remove meat from the refrigerator and let come to room temperature.

3. Preheat an outdoor grill, preferable with a rotisserie, or an electric rotisserie.

4. Stack the slices of meat, placing the larger pieces on the bottom, on a spit. Place the spit on the rotisserie or grill and roast.

5. As the exterior of the meat browns, slice it off across the outside, cutting through all the layers to create shreds. Return the spit to the grill and continue browning and slicing the cooked meat. Wrap the strips of meat in lavash or stuff into a pita, adding, if desired, any combination of shredded lettuce, chopped tomatoes, chopped onions and pitted olives.

Posted to JEWISH-FOOD digest by MDGAROFF@... on Jan 28, 1999, converted by MM_Buster v2.0l.

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