Lamb Shawarma Kebab
- 6 x shoulder of lamb on the bone.
- 6 x pitta breads.
- Sweet chilli sauce.
- garlic yoghurt.
- 4 tsp corriander seeds.
- 4 tsp cumin seeds.
- 3 tsp smoked paprika.
- 4 tsp sumac.
- 2 tbsp pomegranate molasses.
- Zest of 2 lemons.
- A good grinding of black pepper.
- 2 tbsp olive oil.
- 150G white cabbage finely sliced.
- 1/2 red onion finely sliced.
- 100G baby spinach leaves.
- 3 tsp sumac.
- 3 medium tomatoes sliced.
- 6 pickled green chillies.
Slash into the fat side of your lamb shoulder. Eight or nine slashes should do the job, so you can work the marinade into the cuts.
Toast the coriander and cumin seeds over the heat in a dry skillet or frying pan. Grind in a spice grinder or pestle & mortar.
Mix in a bowl with the other marinade ingredients. Using disposable gloves, RUB the lamb all over with the marinade.
Cover and refrigerate overnight or for at least 3 hours.
This is a slow-roasted dish, so you don’t want your oven roaring; 300C is where you need to be to seal the lamb… then let the temperature die down to around 200c during the three hour cooking time. Before roasting, give the lamb enough time out of the fridge to lose its chill.
Place your lamb in a deep sided oven tray. Season with rock salt and pop it in your oven close to the fire.
After about ten minutes or so when you have colour and sizzle pour half a pint of boiling stock into the dish along with the garlic and bay leaves and cover with tin foil. Return the dish to the oven, placing the oven tray as far away from the fire as possible.
Check your lamb and your oven temperature every 30 minutes or so, rotating the dish 180 degrees each time to give you even cooking and top up with a little stock if its getting to dry.
You will need to drop small chunks of wood on to your fire every 20/30 minutes or so to maintain a consistent heat.
Split several logs in to 2/3 pieces so you have a constant supply of small chunks of wood. When the lamb is cooked and tender give it ten minutes to rest before you assemble the kebabs.
To assemble your kebabs.
Toss the cabbage, red onion and baby spinach together with the lemon juice, sumac and seasoning to taste.
Slice your lamb nice and thin and keep on a warm tray under tin foil.
Heat your pitta breads directly on the floor of your wood fired oven until they start to puff up (seconds), slice the top off and gently open them up to stuff them with meat and salad.
Stuff a small layer of your mixed salad in to the open pitta bread. Then add a gernerous layer of sliced lamb followed by the tomatoes a little more salad. Finally apply the sweet chilli sauce the garlic yoghurt and the pickled chilli on top.