Lamb Shawarma
Lamb shawarma is a Middle Eastern street food, and this version brings it to a home grill with a sharp, spiced marinade. Nutmeg, cinnamon and cardamom give the meat a warm, slightly sweet depth, while lemon, vinegar and cayenne keep it bright and hot. Cutting the leg into big chunks rather than thin slices keeps the inside tender. Patting the lamb dry before it hits the grill helps it brown properly instead of steaming.
Instructions
Cut the lamb into large chunks about 4 cm across, so they stay juicy on the grill.
Stir the nutmeg, cinnamon, cardamom, garlic, black pepper, cayenne, lemon and vinegar together in a small bowl. Pour the mixture over the lamb and turn the pieces until they are all coated.
Leave the lamb to marinate for at least 2 hours. Longer is fine.
Grill the sliced onions with a little garlic for a few minutes, until they soften and pick up some color.
Lift the lamb out of the marinade, drain it and pat it dry with paper towels. Grill the pieces until they are golden brown on the outside.
Serve the lamb with the grilled onions, pita bread, tomato, fresh onion, tabbouleh, tzatziki, lettuce and chili sauce.
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