Ingredients
Scale
- 2 lbs. venison or beef cuts
For the Shawarma Marinade:
- 5 cloves of garlic, peeled & chopped
- 1/2 cup of freshly squeezed lemon juice
- 1/4 cup apple cider vinegar
- 1 teaspoon cloves
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon caraway
- 1/2 teaspoon cardamom
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup olive oil
For the lemon tahini yogurt sauce:
- 1 cup whole milk yogurt
- 1/4 cup light mayonnaise
- 4 Tablespoons tahini
- 3 – 5 cloves garlic or 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 4 – 6 teaspoons fresh lemon juice
- Salt, to taste
To serve:
- Pita bread or naan, warmed
- Chopped crunchy romaine lettuce
- Sliced sweet onion
- Fresh tomato
Instructions
- Cut the meat into small slices (2 – 3 inches long). In a small mixing bowl, mix together all the marinade ingredients EXCEPT the olive oil. Toss the meat with the marinade, put in a bowl or pyrex dish, drizzle with olive oil. Cover and marinate in the fridge overnight.
- Preheat the oven to 275 F. Put the meat and marinade in an oven-safe pan (or use the pyrex dish), stir to mix the juices and oil, then cover tightly with foil. Bake for 2 hours, then remove from oven and let sit covered for 30 minutes to allow the meat to reabsorb some of the juices.
- Meanwhile, prepare the yogurt sauce by blending together all the sauce ingredients in a handi chopper or small blender.
- To serve the shawarma: warm the pita bread to soften, then add several pieces of the cooked meat in a line down the center. Drizzle generously with the sauce, then top with chopped lettuce, onion and tomato. Enjoy!
Notes
If you’re using beef or even lamb in place of venison, choose a cut with some fat in it and reduce the amount of olive oil in half.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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