Smoky Moroccan Lamb Shawarma
A flavorful and aromatic street food-inspired dish, marinated in a rich blend of spices and grilled to perfection.
Ingredients
- ●1 pound Lamb ShoulderBoneless and butterflied
- ●2 tablespoons Moroccan Spice BlendAvailable at most Middle Eastern markets
- ●1/4 cup Sour Orange JuiceFor a tangy marinade
- ●2 tablespoons Olive OilFor grilling and serving
- ●1 cup CouscousFor serving
- ●1/4 cup Royal CilantroChopped for garnish
Instructions
- 1
In a large bowl, whisk together 2 tablespoons of Moroccan Spice Blend, 1/4 cup of sour orange juice, 2 tablespoons of olive oil, and a pinch of salt.
- 2
Add the lamb shoulder to the marinade and mix well to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat a grill or grill pan to medium-high heat.
- 5
Remove the lamb from the marinade, letting any excess liquid drip off.
- 6
Grill the lamb for 4-5 minutes per side, or until it reaches an internal temperature of 145°F.
- 7
Transfer the lamb to a cutting board and let it rest for 5 minutes.
- 8
Slice the lamb into thin strips and serve with couscous and a sprinkle of chopped cilantro.
- 9
Garnish with additional Moroccan Spice Blend and a squeeze of sour orange juice, if desired.