Coat the strips of the lamb in a mixture of the olive oil, lemon juice, cumin, paprika, hot paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour.
BowlRefrigerator
2
Heat a grill pan pan over high heat.
StoveGrill pan
3
Add the lamb and fry 4–5 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
StoveFrying pan
💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Mix the tahini and lemon juice and season with salt.
5
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
6
Halve the gluten-free bread, spread in them the tahini, arrange in them the shawarma and the tomatoes and cabbage and serve immediately.
763calories
39 gprotein
54 gcarbs
41 gfat
● protein 21%● carbs 29%● fat 50%
Per serving, servings (calculated for this version)
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
