Lamb and Pomegranate Shawarma
![Lamb and Pomegranate Shawarma (1218) Lamb and Pomegranate Shawarma](https://www.sunset.com/wp-content/uploads/lamb-pomegranate-shawarma-60976-1218-900x500.jpg)
For the easiest prep and biggest hit of flavor, slather the meat with tangy pomegranate-molasses marinade ahead of time; ditto for the tahini dressing. Then it’s quick to grill! Slice the lamb, mix it with mint, pomegranate seeds, and the dressing, and set it out with lettuce and warm pita breads.
How to Make It
In a bowl, whisk together olive oil, pomegranate molasses, lemon juice, minced garlic, ground cumin, kosher salt, and freshly ground pepper.
Put marinade and lamb* in a resealable plastic bag, seal, and squish to mix. Chill at least 4 and up to 24 hours.
Heat a grill to high (450° to 550°). Grill lamb and onion rings, turning once, until onions are slightly softened and charred and lamb is medium-rare (cut to test), 7 to 13 minutes total. Transfer to a board and let rest 5 minutes. Roughly chop onions. Cut meat from bones and thinly slice.
In a bowl, combine lamb and any juices, onions, 1/2 cup pomegranate seeds, and the mint. Set out a platter with lamb, pita, lettuce, tahini dressing, and the remaining pomegranate seeds for build-your-own sandwiches.
In a bowl, whisk together sesame tahini, lemon juice, extra-virgin olive oil, water, finely chopped flat-leaf parsley, minced garlic, kosher salt, and cayenne.
*Lamb chops vary in size and tenderness, with loin being smaller and more tender but also more expensive.
Ingredients
Directions
In a bowl, whisk together olive oil, pomegranate molasses, lemon juice, minced garlic, ground cumin, kosher salt, and freshly ground pepper.
Put marinade and lamb* in a resealable plastic bag, seal, and squish to mix. Chill at least 4 and up to 24 hours.
Heat a grill to high (450° to 550°). Grill lamb and onion rings, turning once, until onions are slightly softened and charred and lamb is medium-rare (cut to test), 7 to 13 minutes total. Transfer to a board and let rest 5 minutes. Roughly chop onions. Cut meat from bones and thinly slice.
In a bowl, combine lamb and any juices, onions, 1/2 cup pomegranate seeds, and the mint. Set out a platter with lamb, pita, lettuce, tahini dressing, and the remaining pomegranate seeds for build-your-own sandwiches.
In a bowl, whisk together sesame tahini, lemon juice, extra-virgin olive oil, water, finely chopped flat-leaf parsley, minced garlic, kosher salt, and cayenne.
*Lamb chops vary in size and tenderness, with loin being smaller and more tender but also more expensive.