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Australian Lamb Shawarma

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Prep Time


Cook Time

270 mins, Over 2 days


700g Australian Boneless Lamb pieces
1 Tsp Ginger powder
½ Cup Fresh ginger
3 cloves of Garlic,Minced
1 Tbsp Paprika
Salt To taste
⅓ Cup Sumac
1 Tbsp Fenugreek
2 Sticks Cinnamon
3 pods Cardamom
1 Tbsp Cumin
1 Cup Parsley
1 Cup Lemon
1 Cup Oil
4-8 Pita bread
2 Large Tomato
1 Tsp Star Anise
1 Tbsp Black Pepper
1 Tbsp Fennel
1 Tbsp Nutmeg
1 Onion,Chopped
1 Cup Pickles
1 Large Green pepper
1 Cup Garlic yoghurt


1 Cut Australian lamb into small pieces
2 In a glass bowl add salt, paprika, ginger powder, fresh ginger, garlic mince, sumac, fenugreek, cinnamon, star anise, pepper, cardamom, fennel, cumin, nutmeg, parsley, lemon and finally the oil.
3 Mix all ingredients and then grind in a mixer, once marinade is mixed, add it to the lamb and mix very well.
4 Skewer and refrigerate overnight.
5 Drizzle the skewered lamb with oil and grill, once cooked let rest then cut the lamb into small pieces.
6 To serve, heat up pita bread then cut open, add the grilled lamb, Sliced tomatoes, add pickles and pepper (to taste), finally top with the garlic yoghurt sauce and more lamb meat.