Prepare a delicious home lamby Kebab with which you will make your mouth water with this step by step that this time our friend of Tererecetas with recipes, a spectacular snack of Arab origin very typical of several countries of the Middle East. You will see how rich and nutritious this lamb shawarma is and how easy to elaborate that it is although first it seems to you. Try it and leave your comments!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make home lamb (or Shawarma): |
| For kebab meat :: 1 median onion ½ teaspoon of cumin | For garrisons and sauces :: 6 branches of pebabuea 1 large purple onion 2 tablespoons of extra virgin olive oil 1 jet of apple cider vinegar nabos large to jet them (in 1 cup of white wine vinegar, 3 Smell and salt and black pepper nails to taste) 2 small tomatoes in squares 4 breads durum or pita 250 grams of chickpea hummus and sesame 3 Natural Greek yogurt boats 6 branches of fresh coriander 6 branches of Fresh mint |
| ADDITIONAL CHARACTERISTICS: Middle Cost, Traditional Turkey Recipe |
Ingredients to make home lamb (or Shawarma):
1. Prepare the dubbing turnips first pearing them and cutting them into strips. Then wipe them with water, vinegar, nails, salt and pepper for approximately 20 minutes.
2. Prepare the meat of the doner or lamb Durum by first cutting the meat attached to the leg of the leg, both of the jarrete and from the upper part, trying to remove all the fat there is and then, cut all the meat into strips. Add the cumin, the Hanout and the salt (these are the typical Kebab spices), mix well and reserve.
Trick: Use a very sharp knife preferably small to cut it.
3. Peel and cut the onion in julienne and rehoge a couple of minutes in a pan with a little extra virgin olive oil when hot. Then add the meat of the lambs of lamb and cook for about 3 minutes or so so that it does not dry out and is juicy. Booking.
4. Prepare the yogurt sauce of the lamb shawarma cutting the peppermint, the mint and the very finite coriander. Mix them with the yogurts in a bowl along with the chopped onion, oil, salt and vinegar, and let it rest for at least 1 hour in the refrigerator.
5. Heat the pita bread in a pan or iron to brown a little. Then take it out and distribute a little of the yogurt sauce and the hummus of chickpeas throughout the surface. Place the cordero kebab meat, the cut nibs cut, the chopped tomato, some peppermint leafs and you can already roll it!
6. You already have ready to eat your homemade Lamb Kebab. You will see that it has nothing to do with those who sell in the fast food stores. This homemade Shawarama is incomparable and you have a mixture of incredible flavors. A delight! Do not stop trying some recommended kebabs recipes with different landfills such as:- Kebab from sausage
– Kebab of hamburger
– Kebab Vegano de Garbanzos
– Kebab Vegano with Seitán
