SHAWARMA STYLE MARINADE

SHAWARMA STYLE MARINADE

Shawarma is typically made from lamb or chicken that has been marinated, cut into thin strips, and then placed on a rotisserie spit. It is what you would typically see in any number of kabab shops around the world. Originating in the Ottoman Empire it is a popular street food in the middle east.

This recipe is perhaps not a classic version, as it has been tweaked by me, none the less it is delicious. I have used it for lamb and chicken, but a sturdy fish (like mackerel) would hold up to the strong flavor in the marinade. It could be used for a beef roast too!

The marinade will be enough for a 2-3 kg lamb leg roast with a little marinade to spare.

#proofofwork: 20 minutes (recommended marinade time overnight)

YIELD: 1 1/2 cups of marinade

INGREDIENTS
2 Tblsp black peppercorns
5 ea cloves
½ tsp cardamom pods
½ tsp fenugreek seeds
1 Tblsp fennel seeds
1 Tblsp cumin seeds
1 ea star anise
½ ea cinnamon stick
½ tsp nutmeg grated
¼ tsp ground ginger
1 Tblsp smoked paprika
1 Tblsp sumac
¾ Tblsp sea salt
25g ginger, fresh grated
3 ea garlic cloves crushed
40g coriander chopped- stems & leaves
60ml lemon juice, fresh
120ml olive oil
1 lamb leg (about 2.5-3 kg bone in)

METHOD
-Put peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise & cinnamon in a cast iron pan & dry roast on medium heat for a minute or 2 until the spices begin to pop & release their aromas. TAKE CARE NOT TO BURN THEM!
-Add the ground spices, nutmeg, ginger & paprika, toss for a few more seconds, just to heat them, then transfer to a spice grinder.
-Process the spices to a uniform powder, I use an electric coffee grinder or you can go old school with a mortar and pestle.
-Transfer to a medium bowl & stir in all the remaining ingredients (except the lamb)
-Use a small knife to score through the leg of the lamb in a few places making 1.5cm deep slits through the fat & meat to allow the marinade to seep in.
-Place in a large roasting tin & rub the marinade all over the lamb; use your hands to massage the meat well.
-Cover the tin with foil & leave aside for at least a couple of hours or preferably chill overnight.
-Roast the lamb at 200C for about 1 hour and 15 minutes. Probe with a thermometer and check the internal temperature. 54-60C for a pink centre.
-Rest the lamb for a good 20 mins.

#enjoy #chefstr #foodstr #yumstr #grownostr #yumstr