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Ingredientes
- 2 x Cloves garlic, crushed
- 1 Tbsp. Salt
- 1/2 tsp Grnd black pepper
- 1/2 tsp Grnd cinnamon or possibly cumin
- 1/8 tsp Grated nutmeg
- 1/8 tsp Grnd cloves
- 1 pch Cayenne pepper
- 1/4 c. Water
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. White vinegar
- 1 x Extra virgin olive oil
- 1 sm Onion, minced, (about 1/4 c.)
- 1/2 x Lemon, sliced
- 5 lb Lamb shoulder or possibly turkey, cut into 1/4-inch-thick slices
Direcciones
- 1. Combine the garlic, salt, black pepper, cinnamon, nutmeg, cloves, and cayenne. Stir in the water, lemon juice, vinegar, oil, onion and lemon slices. Rub the marinade over the meat, place in the refrigerator and let stand overnight.
- 2. Remove meat from the refrigerator and let come to room temperature.
- 3. Preheat an outdoor grill, preferable with a rotisserie, or possibly an electric rotisserie.
- 4. Stack the slices of meat, placing the larger pcs on the bottom, on a spit. Place the spit on the rotisserie or possibly grill and roast.
- 5. As the exterior of the meat browns, slice it off across the outside, cutting through all the layers to create shreds. Return the spit to the grill and continue browning and slicing the cooked meat. Wrap the strips of meat in lavash or possibly stuff into a pita, adding, if you like, any combination of shredded lettuce, minced tomatoes, minced onions and pitted olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 438 | |
| Calories from Fat 303 | 69% |
| Total Fat 33.63g | 42% |
| Saturated Fat 14.39g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 810mg | 34% |
| Potassium 441mg | 13% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.4g | 0% |
| Protein 30.35g | 49% |
