Lamb Shawarma Tacos
Directions
- 1Score the leg of lamb to help the marinade penetrate
- 2Score the leg of lamb to help the marinade penetrate
- 3Score the leg of lamb to help the marinade penetrate
- 4Mix full fat yogurt, fresh squeezed lemon juice, olive oil, beef shawarma spice, and heartburn paste
- 5Mix full fat yogurt, fresh squeezed lemon juice, olive oil, beef shawarma spice, and heartburn paste
- 6Mix full fat yogurt, fresh squeezed lemon juice, olive oil, beef shawarma spice, and heartburn paste
- 7Generously salt the leg of lamb.
- 8Generously salt the leg of lamb.
- 9Generously salt the leg of lamb.
- 10Massage in the marinade.
- 11Massage in the marinade.
- 12Massage in the marinade.
- 13Marinate until you lose patience, but ideally up to 2 days.
- 14Marinate until you lose patience, but ideally up to 2 days.
- 15Marinate until you lose patience, but ideally up to 2 days.
- 16Place lamb in pressure cooker, then throw in lots of onion, bay leaf and chipotles in adobo.
- 17Place lamb in pressure cooker, then throw in lots of onion, bay leaf and chipotles in adobo.
- 18Place lamb in pressure cooker, then throw in lots of onion, bay leaf and chipotles in adobo.
- 19Cover 3/4 of the way with stock.
- 20Cover 3/4 of the way with stock.
- 21Cover 3/4 of the way with stock.
- 22Pressure cook on high for an hour and 30 minutes.
- 23Pressure cook on high for an hour and 30 minutes.
- 24Pressure cook on high for an hour and 30 minutes.
- 25Shred the meat when it's done.
- 26Shred the meat when it's done.
- 27Shred the meat when it's done.
- 28Keep it hydrated with broth.
- 29Keep it hydrated with broth.
- 30Keep it hydrated with broth.
- 31Add a drizzle of pomegranate molasses.
- 32Add a drizzle of pomegranate molasses.
- 33Add a drizzle of pomegranate molasses.
- 34Reseason with spices.
- 35Reseason with spices.
- 36Reseason with spices.
- 37Soften corn tortillas with a little oil.
- 38Soften corn tortillas with a little oil.
- 39Soften corn tortillas with a little oil.
- 40Flip the tortillas and add cheese
- 41Flip the tortillas and add cheese
- 42Flip the tortillas and add cheese
- 43Add pulled lamb shawarma to each one.
- 44Add pulled lamb shawarma to each one.
- 45Add pulled lamb shawarma to each one.
- 46Fold and toast.
- 47Fold and toast.
- 48Fold and toast.
- 49Mix shatta with lamb broth
- 50Mix shatta with lamb broth
- 51Mix shatta with lamb broth
- 52Paint on shatta and lamb broth mixture
- 53Paint on shatta and lamb broth mixture
- 54Paint on shatta and lamb broth mixture
- 55Add onion, cilantro, sumac, and lime.
- 56Add onion, cilantro, sumac, and lime.
- 57Add onion, cilantro, sumac, and lime.
- 58Optionally, add a little more pomegranate molasses.
- 59Optionally, add a little more pomegranate molasses.
- 60Optionally, add a little more pomegranate molasses.
Ingredients
- 1 piece leg of lamb
- 1 piece leg of lamb
- 1 piece leg of lamb
- full fat yogurt
- full fat yogurt
- full fat yogurt
- fresh squeezed lemon juice
- fresh squeezed lemon juice
- fresh squeezed lemon juice
- olive oil
- olive oil
- olive oil
- beef shawarma spice
- beef shawarma spice
- beef shawarma spice
- heartburn paste
- heartburn paste
- heartburn paste
- salt
- salt
- salt
- onion
- onion
- onion
- bay leaf
- bay leaf
- bay leaf
- chipotles in adobo
- chipotles in adobo
- chipotles in adobo
- stock
- stock
- stock
- pomegranate molasses
- pomegranate molasses
- pomegranate molasses
- corn tortillas
- corn tortillas
- corn tortillas
- oil
- oil
- oil
- cheese
- cheese
- cheese
- shatta
- shatta
- shatta
- lamb broth
- lamb broth
- lamb broth
- onion
- onion
- onion
- cilantro
- cilantro
- cilantro
- sumac
- sumac
- sumac
- lime
- lime
- lime
Equipment
knifeglass bowlwooden spoonpressure cookerpantongsspatula
Tips
- Score the leg of lamb to help the marinade penetrate.
- Marinate the leg of lamb for up to 2 days.
- Re-season the pulled lamb shawarma with the beef shawarma spice.