1 1/2 lbs grassfed leg of lamb, cut into three or four chunks
3 tablespoons vinegar
salt and pepper
1/2 tsp allspice
1/4 tsp cinnamon
3/4 tsp turmeric
3/4 tsp cumin
1/2 tsp coriander
1/2 tsp cardamom
In a small bowl, combine shawarma seasonings. Place lamb in a bowl, pour vinegar over lamb, stiring well to coat and then add the seasonings. Season with salt and pepper. Make sure that the lamb peices are thoroughly coated. Seal and refrigerate for several hours or overnight.
Remove the lamb from the fridge for fifteen minutes before grilling. Grill over medium high heat, until the lamb is to desired doneness – we prefer medium, which means it should reach an internal temperature of 160F.
Let the lamb rest under a foil tent for ten minutes, then slice thinly and serve.
Cucumber & Mint Yoghurt
1 cup plain whole yoghurt
1/3 cup English or Mediterranean cucumber, diced small
5-6 torn mint leaves
2 tbsp cultured cream or creme fraiche (optional)
Mix Ingredients together
Add sea salt to taste
Serve on Grilled Sourdough Flatbread