Mary Had a Little Lamb Pita, It's Tahini Sauce was Not Quite as White as Snow

Can you imagine someone not familiar with a certain nursery rhyme, trying to figure out this post's title? This video recipe for a Shawarma-Style Lamb Pita was made especially with home cooks in mind. Real Shawarma (which means "turn"), is barbecued slowly on a large rotisserie, and the meat is shaved off as it cooks. This version uses the slightly more common frying pan.

Another compromise is the pita bread we stuff the spiced lamb into. The real deal is rolled up in flatbread. If you look hard enough, you can find soft, fresh flatbread at the higher-end grocery stores (tip: look for parking lots with lots of imports). But, the pita bread works fine, and is very easy to find.

I also show you how to make a simple tahini dressing in the clip, which is a very nice thing to have around. It's exotic, nutty goodness makes it a great "secret" ingredient for salad dressings, as well as a quick condiment for other grilled meats. So, next time you're craving something easy, exotic, and completely un-authentic, give these Shawarma-style lamb pitas a try. Enjoy!
Click here for ingredients and transcript

Share this post