17/05/2022
Recipe of the Day: Goat Shawarma
Shawarma is a Middle Eastern style of cooking that involves stacking slices of marinated meat on a vertical rotisserie. The caramelized outer layer of meat is shaved off and served over rice or in a flatbread sandwich. The word shawarma comes from the Arabic šāwirma, which comes from Turkish çevirme, "to rotate." Although lamb is perhaps the most common traditional shawarma meat, you can make shawarma with beef, chicken, turkey, and even fish.
Ingredients
�2 allspice berries ��1 teaspoon whole cumin ��1 teaspoon whole coriander ��1 teaspoon whole black pepper ��1 whole cardamom pod ��½ teaspoon ground paprika ��½ teaspoon turmeric ��½ teaspoon ground nutmeg ��½ teaspoon ground cinnamon ��1 teaspoon ground cloves ��1 ½ teaspoons salt, divided, plus more to taste ��¼ cup vinegar ��1 cup lemon juice, divided ��¼ cup olive oil, plus more if needed ��6 garlic cloves, minced, divided ��2 pounds fatty steaks such as ribeye or flank steak ��¼ cup tahini paste ��Pita bread or rice, to serve (optional) ��Pickles, such as pickled turnips or lemon juice and sumac-marinated onions, to serve (optional) ��Shredded lettuce, to serve (optional) ��Sliced tomatoes, to serve (optional)
* The day before you plan to cook, make the shawarma spice mix. In a small pan over low heat, gently toast the whole spices until fragrant. Remove from the heat and grind with a spice grinder, coffee grinder, or mortar and pestle. Combine ground whole spices with ground spices.
* Make the marinade. In a large container with a tight-fitting lid, combine the shawarma seasoning with 1 teaspoon salt, vinegar, ½ cup lemon juice, olive oil, and half of the minced garlic. Marinate the steaks overnight.
* When you’re ready to make the shawarma, preheat the oven to 275 degrees Fahrenheit. Arrange the steaks in a single layer on a foil-lined baking sheet, and discard any extra marinade. Bake the steaks until tender, about 2 hours.
👇 Comment section
