Sandwiches: Easy Lamb Shawarma | Submitted By: HAMLET32

2 cups plain yogurt1/4 cup distilled white vinegar1/4 cup olive oil3 tablespoons lemon juice3 cloves garlic, minced1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon dried oregano2 bay leaf3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips2 tablespoons olive oil8 (8 inch) pita bread rounds2 tomatoes, thinly sliced1 onion, thinly sliced1/2 bunch fresh mint leavesWhisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve. Amount Per Serving  Calories: 665 | Total Fat: 25.7g | Cholesterol: 80mg

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here