Lamb Shawarma

Chad Roberts joins Good Day to make lamb shawarma and a lamb bowl. He's opening The Shawarma Bar at Legacy Hall in Plano.

Lamb Shawarma

5 lbs Lamb Shoulder
1 Red Onion (Rough Cut)
1 Cup Vegetable Oil
1 Cup Sherry Vinegar
2 Cinnamon Sticks
1/2 Cup Lemon Juice
1 Cup Plain Greek Yogurt
1 Cup Tomato Paste
3 Tablespoons Shawarma Spice

Shawarma Spice:
1 1/4 tbsp cumin
1 1/4 tbsp coriander
1 1/4 tbsp garlic powder
3/4 tbsp paprika
1 1/4 tsp turmeric powder
3/4 tsp ground cloves
3/4 tsp cayenne pepper
3/4 tsp black pepper
3/4 tsp cinnamon

Take all the above ingredients and mix in a large bowl. This will become your marinade. Place the Lamb Shoulder in the marinade.  Marinade the Lamb Shoulder for at least 24 hours.

When ready to cook, heat a large pan on high heat and place lamb in pan to sear for 1-2 minutes each side. Then carefully move lamb shoulder to a large roasting pan.

Oven to 325 degrees and roast until internal temperature of lamb reaches 160 degrees Fahrenheit, about 3 hours. 

Occasionally spoon pan drippings over the lamb shoulder to help keep hydrated.