Turkish Lamb Shawarma

10 ingredients
3 steps

Ingredients

  • 8 cloves garlic, crushed
  • 1 tbsp each ground cumin, cinnamon, coriander and paprika
  • 1 1/2 tsp each ground cardamon, nutmeg and allspice
  • 1 tsp ground white pepper
  • 4 1/2 lbs boneless lamb shoulder
  • 1 cup chicken stock
  • 2 None baby Romaine lettuces
  • 1 large red onion
  • 4 medium tomatoes
  • 16 None pita breads

Directions

  1. 1
    Combine garlic and spices in a small bowl. Rub spice mixture all over the lamb. Transfer lamb to a 4 1/2-quart slow cooker. Add the stock. Cook, covered, on low, for 8 hours.
  2. 2
    Just before serving, trim and finely shred the lettuce. Thinly slice the onion and tomato. Place lettuce, onion and tomato in separate serving bowls. Warm bread under a preheated broiler or in a microwave.
  3. 3
    Using two forks, shred lamb coarsely; place in a serving bowl. Spoon a little of the cooking liquid on the lamb. Serve lamb with lettuce, onion, tomato and pita.

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