Lamb Shawarma with Pomegranate and Pistachios

Lamb Shawarma with Pomegranate and Pistachios

   4-6 SERVINGS    10 MINUTE PREP TIME     4-24 HOUR MARINATE TIME      45 MINUTE COOK TIME

Ingredients for the Lamb

1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon pepper
3 cloves pressed garlic
3 pounds butterflied Cedar Springs or Shepherd’s Pride lamb leg

Ingredients

1/3 cup almond butter
2 cloves pressed garlic
2 tablespoons olive oil
3 tablespoons water
1 tablespoon lime juice

Ingredients

Pita bread*, warmed
Grilled red onion
Pomegranate seeds
Chopped, shelled & salted pistachios
Fresh cilantro leaves
Fresh mint leaves

 

*Note: Gluten-free pita bread can also be used to create a gluten-free dish.

Directions

  1. Combine olive oil, red wine vinegar, paprika, cumin, coriander, salt, pepper and garlic in a medium bowl. Place lamb in a gallon-size zip-top plastic bag. Pour olive oil mixture into plastic bag; close bag and massage mixture around lamb. Chill and marinate for 4-24 hours.
  2. Preheat grill to medium high; grill lamb for 15 minutes per side or until meat reaches 130° when tested with a meat thermometer. Allow to rest for 15 minutes. Slice thinly against the grain.

 

To Assemble:On a warm pita bread, top with sliced lamb, grilled red onion, pomegranate seeds, chopped pistachios, cilantro and mint. Top with Almond-Garlic Sauce.

Directions for the Almond-Garlic Sauce

Combine almond butter, garlic, olive oil, water, and lime juice in a medium bowl. Set aside until ready to use.

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