4 Reviews

I used a lamb roast to make souvlaki last night and added your seasoning mix to the lamb strips. I cut the salt in half, omitted the cinnamon and saffron, and added 1 teaspoon chili powder. The resulting mix tasted exactly like the spices on the chicken shawarma wraps from one of my favorite restaurants, Jerusalem Gardens in Ann Arbor, MI. Delicious!

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A Messy Cook January 11, 2008

I enjoyed this. It is like a middle eastern gyro. I used two blade cuts, trimmed the fat and ground them up in the food processor (they were on sale.) I didn't form the patties, but just let the meat be loose. I did add cucumber to the sauce.

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tara portee June 25, 2006

Can I just say that everyone is sleeping on this recipe. I totally shocked my husband at dinnertime. Definitely a keeper, I used naan bread instead and cucumbers and onions. I will try pita next time. Thank you!

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foodmama May 30, 2006

I just made the lamb patties from this recipe and loved the seasoning. Absolutely tops. They are great in a pita or on their own with a dip. Really nice mix of spices.

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Sackville January 10, 2006
Moroccan Lamb in Pita