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Podcast: The Culinary Institute of America
Episode: Grilled American Lamb Shawarma
Description: Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb and balance the flavor. Tender American lamb loin is perfect for this dish because it grills quickly on high heat. Serve the grilled lamb with hummus, shirazi, sumac onions, tahini, and amba– all wrapped inside of a fresh pita or a laffa wrap. This tantalizing combination of savory, smoky, aromatic spices, and tangy accents, makes an epic sandwich! This vi...