Classic shawarma is made from lamb or chicken that has been marinated, cut into thin strips, and then placed on a rotisserie spit.
#proofofwork: 20 minutes (recommended marinade time overnight)
INGREDIENTS 2 Tblsp black peppercorns 5 ea cloves ½ tsp cardamom pods ½ tsp fenugreek seeds 1 Tblsp fennel seeds 1 Tblsp cumin seeds 1 ea star anise ½ ea cinnamon stick ½ tsp nutmeg grated ¼ tsp ground ginger 1 Tblsp sweet paprika 1 Tblsp sumac ¾ Tblsp sea salt 25g ginger, fresh grated 3 ea garlic cloves crushed 40g coriander chopped- stems & leaves 60ml lemon juice, fresh 120ml olive oil 1 lamb leg (about 2.5-3 kg bone in or bone out)
METHOD Put peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise & cinnamon in a cast iron pan & dry roast on medium heat for a minute or 2 until the spices begin to pop & release their aromas. TAKE CARE NOT TO BURN THEM! Add the nutmeg, ginger & paprika, toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices to a uniform powder. Transfer to a medium bowl & stir in all the remaining ingredients ( except the lamb) Use a small knife to score through the leg of the lamb in a few places making 1.5cm deep slits through the fat & meat to allow the marinade to seep in. Place in a large roasting tin & rub the marinade all over the lamb; use your hands to massage the meat well. Cover the tin with foil & leave aside for at least a couple of hours or preferably chill overnight.