Easy Lamb Shawarma Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by SunnyByrd
Reviewed: Mar. 31, 2009
Nice - and easy! My meat was saucier than I wanted it after it had fully cooked, so I did crank it up a bit and reduce some of the liquid. I can see hanging onto a lot of that sauce if I were to serve it over rice. Speaking of which, I really like it that the submitter gives a couple of serving options and lets us know this recipe can be used with beef. Helpful! Thanks for the recipe!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Jul. 27, 2009
It was very difficult to cook quick on the skillet, because the marinade ended up so watery. The taste was good, but the liquid amounts need some tweaking. Also, mine were very light in color, turned out almost grey rather than brown, not extremely appetizing looking. I wonder where I might have gone wrong...
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Photo by 1010rikku

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 10, 2009
I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boiled meat" appearance another reviewer mentioned. Served it in pitas with tomato, onion and a garlicky tzatziki sauce - SO much flavor, and super tender too! Nice recipe. Thanks!
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Feb. 6, 2010
You can cook this in the oven at high temp (425 degrees for about 25 mins and it turns out great. You don't necessarily have to fry it I didn't use this recipe exactly, since I found the lamb meat pre-spiced at my local halal meat store. I kept it in the fridge for 1 day and cooked (by baking in a shallow dish lined with foil) the following evening. When served with warmed pita and the traditional yogurt-tahini sauce it is great. My husband loved it! BTW- the sauce can be made with some freshly chopped mint, about 2 freshly chopped garlic cloves, a couple of tablespoons plain yogurt, 1-2 tablespoons of tahini and a squeeze of fresh lemon.
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Reviewed: Dec. 29, 2010
I have made this recipe several times, and it always turns out perfect! There is extra sauce left from the marinade, which is wonderful because it is soooo good. I serve this over rice alongside tzatsiki, baba ghanoush, hummus, and pita bread. My Iraqi roommate says it isn't anything like the real thing, but everyone loves it anyway.
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Cooking Level: Beginning

Home Town: Athens, Ohio, USA

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Reviewed: Jul. 9, 2014
Found this recipe to be really tasty and the lamb was so tender. Marinated overnight and then cooked stove top as directed.
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