WHENIT COMEStofastfood,thereare
fewthingsassatisfyingasshawarma.Just
askchefMatLindsay.Thepitasandwich,
withspicyroastedmeat,wasalwaysa hit
forstaffmealsat hisSydneyrestaurants,
EsterandPoly.Sowhentheopportunity
cametoopenhisownshawarmavenue,
withpartnersRussellBeard,MarkDundon
andJinNg(Paramount Coffee Project),
Lindsaypounced.
Situatedin SurryHills,Shwarmamawill
openfrom8amuntil10pmeverydayof
theweek.Themenuwillofferjustfive
items:sabich, anIsraelibreakfastsandwich
withfriedeggplantandboiledeggs;
herb-filledfalafelin housemadepita;
a hummusplatewithpitatodip;shawarma
inflatbreadandgarnishedwithsalad,
picklesandcondiments;anda riffon
a snackpack,akahotchipstoppedwith
meatandvarioussauces.Butthisisn’tyour
averagesnackstop.“It’sdefinitelynot
a trashykebabshop,”hesays,addingthat
he’llbeusinglambbelly,lambneckand
pork,allsourcedfromNSWfarms.
In otherdepartures,Shwarmamawillbe
equippedwithturntables(“There’llbea
DJsometimes!”)andlicensedwitha single
whitewine,redwineandbeer.Plus,
customerscanservethemselvescoffee
froma dispenser.It willbestandingroom
onlythough,furnishedwithbenches.
“It’s a bit of fun really,” adds Lindsay.
@matlindsayLAMBSHAWARMA
SERVES 8
Makingthisathomeis easywitha
butterfliedlambleg.AtShawarmama,
themeatwillberoastedona rotisserie.
Begin this recipe 1 day ahead.
2.5kgbonelesslambleg,butterflied
Flatbread,harissa,hummus(recipe
p 104),crispyeschalots,chips,toserve
(^1) / 4 redcabbage,shredded finely (we
used a mandoline)
SHAWARMASPICEMARINADE
20gblackpeppercorns
2 tspwhitepeppercorns
2 tspeachfennelseedsandcumin seeds
2 each cloves and star anise
1 tspfenugreekseeds
1 tspeachground cardamom, cinnamon
andnutmeg
(^1) / 2 tspgroundginger
1 tbssmokedpaprika
11 / 2 tbssumac
8 garliccloves
(^1) / 2 cup (125ml) vegetable oil
Fortheshawarmaspicemarinade,place
allspicesina mediumfrypanover
mediumheatandtoast,tossing
frequently,for1-2minutesuntilfragrant.
Transferspicemixtureand2 tspsalt
flakestoa smallfoodprocessorandwhiz
untilcoarselyground.Addgarlic and oil
andwhizuntilcombined.
Place lamb in a large bowl and rub
shawarmamarinadeallover.Seasonand
coverwithplasticwrap.Placeinthe
fridgefor 24 hoursforflavourstodevelop.
Preheatovento180°C.Heata lightly
greasedbarbecueorchargrillpanover
highheat.Barbecuelamb,skin-side
down,for5-6minutesuntilcharred,turn,
andbarbecuefora further4-5minutes.
Transferlambtoa largeoventrayon
a wirerack,skin-sideup.Roastfor
50 minutes-1houroruntilcooked
through.Removefromovenand stand
for 20 minutesbeforeslicing.
Placeflatbreadona plateandspread
someharissaandhummusdownthe
middle.Topwithcabbage,shredded
lambshawarma,crispyeschalots and
chips. Roll up to serve.
MAT LINDSAY.
102 delicious.com.au