Pan-fried shawarma (Shawarma) from Comptoir Libanais: A Feast of Lebanese-Style Home Cooking (page 132) by Tony Kitous and Dan Lepard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tahini sauce (Tarator)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb shoulder for leg of lamb, and the book's "Falafel spice mix" for shawarma spice. Allow to marinate for at least 4 hours.

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