I'm always on the look out to explore different cultures and cooking habits especially where spices are being used. Middle Eastern food fits the bill so amazingly and it's just so popular at the moment. I love their fresh tapas eating style and food culture, especially with all the different condiments and dips the cuisine is famous for.
The use of spices is wide and varied yet slightly different to the way we spice in Indian dishes but it's so unique and some of the rubs that come from this region are simply phenomenal. The use of chilli is a little guarded but you know me I will always cook and adjust to suit my tastes which is just what I did with this slow roasted lamb shawarma.
Sometimes when I play in my kitchen and spice cupboard I tend to push things more towards the Indian style I like but with this dish there is very little need to do that - it is simply divine. Admittedly I did add a little chilli to my spice marinade but you really don't need to, plus you can add heat to the sides instead.
I urge you to enjoy the low slow cook on this one and let it just do it's thing. I used lamb shoulder because I love the flavour but if that's too fatty for you go with leg. You can remove the bone but I suggest you leave it in as the meat will just fall away and be completely melt in the mouth.
I served mine with a spicy coriander zhoug, hummus glittered with sumac, fresh pomegranate rubies and a spiced turmeric rice topped with toasted almond slivers.
Serve with Zhoug, hummus, pitta breads and fragranced rice.