Shawarma

Ingredients

• 600g lamb shoulder, sliced 8mm thick
• 60ml olive oil
• 30ml pomegranate molasses
• 15ml fresh lemon juice
• 6 cloves garlic, minced
• 10g Aleppo pepper
• 5g ground cumin
• 3g ground coriander
• 3g sumac
• 4 whole cloves
• 1 cinnamon stick (3cm)
• 3g sea salt
• 1g black pepper
• 8 pita breads

Method

1. 1
   Toast cloves and cinnamon stick in dry pan over medium heat for 90 seconds until fragrant, grind to powder using mortar and pestle.
2. 2
   Whisk together olive oil, pomegranate molasses, lemon juice, minced garlic, Aleppo pepper, cumin, coriander, sumac, toasted spice powder, and sea salt in bowl.
3. 3
   Coat lamb slices evenly with marinade, refrigerate for minimum 4 hours, preferably overnight.
4. 4
   Thread marinated lamb slices onto metal skewers, compressing gently to form kebab.
5. 5
   Heat cast iron skillet or grill pan to smoking point; sear shawarma skewers for 4–5 minutes per side, rotating occasionally, until deeply caramelized and cooked through.
6. 6
   Warm pita breads over flame or dry pan, slice shawarma from skewers, and serve immediately in pita with hummus, pickled vegetables, and fresh herbs.