I have heard of lamb sharwama for years before I actually tried it out and it became a hit by my books as I love spicy food, check out benefits here. The amazing spices for this recipe fills yor home with the amazing aroma of these mediterraneaan/ North African spicies.
To season, I first brine the meat in salt water for about 6-8 hours or overnight. Then, rinse in cold water and rub the marinade all over the meat and pop into the oven at 375F using your roast setting for 3-4 hours or until done as you like your roast basting often.
Traditionally, sharwama is cooked on a vertical rotisserie, a device where the meat is hunged on a pole and allowed to rotate over a heating source which may be an oven or a campfire basting often to prevent meat from drying out.
After cooking the roast is then cut in small bite size pieces to make a sandwitch wrap with hummous and salad.
You may skip the brining bit if you choose but I believe for a thick cut of meat just marinating would not properly season the meat. Salt in my opinon is the main seasoning ingredient and may not penetrate through the entire meat. Brining gives added flavour and should be done for best result.
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