Grilled American Lamb Shawarma

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=tStpDGlc3fs

Recipe at: https://www.ciaprochef.com/americanla... • Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, CA, 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 video was produced by the Culinary Institute of America as an industry service to the American Lamb Board. • ————————————————————————————————————————————————————— • CIA: https://www.ciachef.edu • CIA for Enthusiasts: https://www.ciafoodies.com • CIA at Copia: https://www.ciaatcopia.com • CIA ProChef: https://www.ciaprochef.com • Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.

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