Shawarma is a Middle Eastern way of cooking various meats with lots of spices on a spit. Now, few of us have a spit in the kitchen, so this is an alternative way of cooking the meat in the oven. It is therefore basically a spiced piece of meat which you roast.
The thing here is to keep the meat juicy and to make sure that it is well-spiced. I used a piece of lamb rump which I marinated in a spice paste overnight.
Ingredients (for two);
1 piece of lamb rump or leg fillet, about 500g weight.
salt and pepper,
2 tablespoons of olive oil
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1 teaspoon of ground cinnamon
2 teaspoons of sesame seeds
2 teaspoons of dried oregano
1 teaspoon of chilli powder
2 teaspoons of dried sumac
Simply make a paste with all the ingredients and maybe a splash of water if it is too thick. Stab the meat all over with a knife and rub with the paste. Marinate in the fridge overnight.
When you want to cook, heat the oven to 180C and put the lamb in the oven, wrapped in foil in a roasting tray. Roast for around an hour and then unwrap the meat and give it a further 30-45 minutes. You want the meat slightly charred on the outside.
Slice the meat and serve with flatbreads, a crisp salad and some chilli sauce.
My salad was a simple affair of shredded iceberg lettuce, tomato, cucumber, sliced mild green chillies, red onions, coriander, mint, olive oil and lemon juice.