Business trips to foreign countries can be a great opportunity to experience new types of food and new cultures. The best Lebanese lamb shawarma I actually had during one of my business trips to Austria. Here is my story.
I recently travelled to Vienna for work, and it proved to be a remarkable journey. To add an extra spark to my trip, I took a day off from work to explore the city and immerse myself in its beauty. As a result, it was an experience definitely worth remembering! While I was walking around, I noticed a small restaurant that looked interesting. So, I decided to go in and grab a bite to eat.
The owner of the restaurant specialized in authentic Middle Eastern dishes; he himself was a former Syrian refugee. He conveyed to me his passion for preparing traditional recipes. I decided to give the Lebanese lamb shawarma a try, and it was delightful – the chef cooked the lamb to perfection and the spice blend in the marinade was accurately blended. It was an absolute treat that I wouldn’t forget anytime soon.
As I sat savoring my food, I recognized a substantial gathering of people roaring with joys, congregated around a performer in the street outside the eatery. It was a beautiful day that had invited everyone out and enjoying the beaming sun rays. The performer was very skilled, and he had a great time sharing his vast skills with the audience.
However, as the crowd grew larger and louder, it became more and more difficult to concentrate on my meal. The owner of the restaurant, perceiving my sense of frustration, quickly came to apologize. He explained that an atmosphere like this is common in Vienna and that it is just something he has come accustomed to.
Despite the cacophony of sound, I was having a pleasant dinner and conversation with the friendly, hospitable owner. He was an immigrant from Syria and regaled me with stories from his time in Vienna. It was an opportune moment to learn more about his whole experience as a refugee. It was a truly eye-opening conversation, and his resilience and determination really impressed me.
I had finished my meal and was in awe of the amazing Lebanese lamb shawarma that I had eaten – so much so, that I enquired with the owner if he would be willing to divulge the recipe. He was happy to oblige, and even offered to show me how to make it myself. I felt excited, and couldn’t wait to try my hand at making this tasty dish at home.
My stay in Vienna was both an unforgettable and inspiring journey. With the opportunity to sample some iconic cuisine, as well as the chance to interact with remarkable and engaging people, my business trip was certainly educational. I have fond memories of the delicious Lebanese lamb shawarma served at that certain restaurant. Expressing my gratitude to the owner, I was fortunate to receive the recipe from him. Ready to make another delectable meal, I’m excited to share it with all my friends and family.
So here is the Lebanese lamb shawarma recipe for you to enjoy as well:
Ingredients:
- 2 teaspoons of cumin
- 1/2 teaspoon of oregano
- 2 garlic cloves, minced
- 3 tablespoons of lemon juice
- 1/4 cup of olive oil
- Salt, to taste
- 1 pound of lamb shoulder, thinly sliced and trimmed of visible fat
- Thinly slicing half a white onion, the pieces should have a form akin to slivers.
- 1/2 cup of tahini
- 1/2 cup of mayonnaise
- Hot sauce, lettuce or/and sliced tomatoes as well as rice and warmed pita (optional, for serving)
How to make the Lebanese lamb shawarma?
- In a large bowl, mix together cumin, oregano, garlic (half), and lemon juice (1 tablespoon). All of this should be combined to create a flavorful combination.
- Stir in the oil, salt (a pinch) and pepper; blending them together to create a savory flavor..
- Add the lamb and onion to a marinade and let it stand for 15 minutes. This will allow the seasoned ingredients to absorb into the meat, giving it added flavor.
To make the tahini sauce:
- In a blender or food processor, mix together the tahini, remaining garlic and 2 tablespoons of lemon juice with 1/2 cup of water. Blend until all ingredients are thoroughly combined.
- Blend all ingredients together until a smooth mixture is achieved.
- Add mayonnaise to the bowl and blend until the resulting mixture is creamy.
- Salt should be added to the sauce for seasoning.
To cook the lamb:
- Heat 2 skillets or a griddle over high heat to begin cooking.
- Place the lamb and onion on the griddle/skillets and cook them until both have charred evenly, softening with time – this should take 6-7 minutes – continually flipping to ensure even cooking.
- Serve the lamb with pita and an array of side dishes such as tahini sauce, hot sauce, lettuce, tomatoes and rice.
I hope you enjoy this delicious and flavorful Lebanese lamb shawarma with tahini sauce as much as I do!
