Lamb Shawerma

Lamb Shawerma
Ingredients for the filling
2 lbs beef, prime rib is best
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon Greenfields Lebanese 7 Spice
juice from 1 lemon
8 loaves of pita bread or 4 large thinly sliced cucumbers
thinly sliced onions
1/2 teaspoon Greenfields Sumaq
thinly sliced tomatoes
For the Sauce
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt


Prepare the Marinade

  • Combine yoghurt, vinger, garlic, pepper, salt, cardamon pods, Lebanese 7 Spice and lemon juice to make marinade.
  • If it seems a little dry, add a little olive oil (a tablespoon at a time).

Prepare the Lamb

  • Add Lamb, cover and refrigerate at least 8 hours, preferably overnight.
  • In a stockpot or large saucepan, cook Lamb over medium heat for 45 minutes or until done. Be sure not to overcook! If lamb becomes a little dry, add a few tablespoons of water throughout cooking duration.
  • While lamb is cooking, prepare the sauce

Prepare the Sauce

  • Combine sauce ingredients and mix well. Set aside.
  • Take the onions, tomatoes, cucumbers and sprinkle with sumaq.
  • When the lamb is done, cut into thin slices

Prepare the Pita

  • Place enough beef on pita that cover 1/4 of the loaf.
  • Add vegetables and pour sauce.
  • Roll like a soft taco or burrito.