Lebanese Lamb Yogurt Marinade Recipes

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LAMB SHAWARMA



Lamb Shawarma image

This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.

Provided by jwagner

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 12h50m

Yield 8

Number Of Ingredients 15

½ cup plain yogurt
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ teaspoon ground mace
1 teaspoon cayenne pepper
5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Steps:

  • Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  • Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 3 g, Cholesterol 115 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29 g, SaturatedFat 10.9 g, Sodium 966 mg, Sugar 1.7 g

MARINATED LAMB LOIN WITH YOGURT SAUCE



Marinated Lamb Loin With Yogurt Sauce image

Good, summery dinner! The sauce is delish, so double if you want to slather it over some grilled veggies too. Goes great with cous cous.

Provided by A la Carte

Categories     Lamb/Sheep

Time 39m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) lamb loin chops
8 ounces plain yogurt
4 garlic cloves, chopped
1/4 cup of fresh mint
1 tablespoon lemon juice
2 Thai chiles, chopped

Steps:

  • Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
  • Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
  • Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.

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