Lamb shank and Shawarma

with a mixture of Aromatic spices

 Ground coriander seeds – 1 teaspoon
Cumin powder – ½ teaspoon
Ground black pepper – 1 teaspoon
Salt – 1 teaspoon
Ground cardamom – ¼ teaspoon
Turmeric – 1 teaspoon

* We recommend using freshly ground spices

*Quantity can be doubled if needed


Spicy aromatic Lamb shank

Heat up 8 spoons of olive oil in a pan and pour all spices in the hot oil.

Rub the spiced oil on the lamb shank and wrap it with a plastic food wrap.

Refrigerate at least 6 hours

Keep half of the spiced oil in a jar and respread over the lamb every half hour while roasting.

place the lamb shank on the skewer and tighten the spit forks, level the tripod on a medium-high height and roast the shank on medium heat for two and a half to three hours (for shanks weighing in 2.5 to 3.5kg/ 5 to 8lbs)

 We recommend asking your butcher shop to saw the osso buco

 and shorten the shank

Upgraded Boneless  lamb shank

Repeat oil and spices instructions

 Roast 1 tablespoon of Pine nuts and 1 tablespoon of Peeled pistachios in a pan.

 Roast on Low heat for 5 minutes and Add ½ teaspoon of salt.

Let it cool

 Evenly Spread the lamb with the spiced oil, roasted pine nuts and pistachios, fold it into a roll, tie it using linen thread and place it on the skewer.

Roast using the same instructions.

Turkey Shawarma with a mixture of Aromatic spices

Repeat oil and spices instructions

Rub the oil and spices mixture on top of 2-3 kg of boneless whole turkey legs, cover and cool for a few hours to absorb the flavors in the turkey legs.

Cut an onion into two halves, skewer one half on the first fork and skewer, and then skew the turkey legs one on top of the other. skew the onion on top of the turkey and tighten the second fork on top of it

Level the tripod on a medium-high height and roast the turkey over hot coals or on medium heat

Roast the turkey for an hour and a half until it turns golden-brown

Now you can start slicing pieces of shawarma and continue roasting to sear until the next slicing

* It is recommended to continue and rub the spicy oil after each slicing.