Lamb shawarma is a variant of kebab and is widely used in the Middle East. The word shawarma originally comes from the Turkish word çevirme, which means rotating or spinning.
I buy ready-made lefser in an Asian store, but if you can't get it, you can either make them yourself, or use pita.
Peel 1 lemon
2 tsp Lebanese 7 spice
2 teaspoons ground allspice
1 teaspoon ground cumin
1/2 teaspoon malt turmeric
4 teaspoons dried oregano
2 diced tomatoes
1 ts salt
2 eggs, beaten together
1200 g lamb dough
Knead everything well together and wrap it around skewers. Bake the skewers on a grill, in a grill pan or at 200 degrees in the oven. Squeeze over the lemon juice along the way.
200 g Greek yogurt
2 garlic cloves, finely chopped
1 tsp sumac
Salt and pepper
Stir everything well together and set cold until ready to use.
4-8 large lefs
1 small lettuce, shredded
Meanwhile, mix the yogurt with the garlic and a pinch of salt. Spread it over the flatbreads and top with lettuce and pickles. Carefully remove the lamb from the skewers and put on the salad. Ringle over the chili sauce and sprinkle with the sumac. Roll up and serve immediately.
750 g Greek yogurt
750 g wheat flour
1 teaspoon salt
Knead together yogurt, salt and most of the flour. The dough should be supple but not sticky, so add a little more flour if needed. Divide the dough into 8 even-sized parts. Sprinkle flour on the countertop and roll them out, as thin as possible (preferably 1-2 mm).
Fry one by one lefse on a griddle or in a dry frying pan and turn them over when they start to get brown spots and finish frying on the other side. Keep your lefs warm in a clean kitchen towel.
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