Lamb Shawarma

By rossboys

Easy recipe -- cooked quickly in a skillet. Can be served over rice instead of being made into sandwiches.

Ingredients

• 2 cups plain yogurt
• 1/4 cup distilled white vinegar
• 1/4 cup olive oil
• 3 Tbsp lemon juice
• 3 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp dried oregano
• 2 bay leaves
• 3-1/2 lb boneless leg of lamb, trimmed of fat and cut into thin strips
• 2 Tbsp olive oil
• 8 8" pita bread rounds
• 2 tomatoes, thinly sliced
• 1 onion, thinly sliced
• 1/2 bunch fresh mint leaves

Details

Servings 8

Preparation

Step 1

Whisk together all ingredients thru bay leaves in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hrs to overnight.

Heat 2 Tbsp of olive oil in a lg skillet over med-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 min. Stir frequently as the meat cooks.

Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.