• Joe Centineo

The Sunday Cookbook: Lamb over Rice Shawarma with White Sauce and Gluten-Free Pita Bread

Updated: Apr 6

Shawarma-style Lamb over Rice with White Sauce and Gluten-Free Pita Bread - The Sunday Cookbook - Joseph Centineo

Original recipe by Wolfgang Shmuck - recipe below was altered to cater to food allergies, featuring grass-fed lamb and free of nightshade and gluten ingredients


For the Pita Bread:

For the White Sauce:

For the lamb:

  • 1 lb ground grass-fed lamb meat

  • ½ red onion, cut into 1-inch cubes

  • 1 large clove of garlic, cut in half

  • 1 teaspoon of sea salt

  • 1 tablespoon oregano, dried

  • (Optional) 3 slices of Applegate Uncured Sunday bacon

For the rice:

  • Long grain white rice or Jasmine rice

  • 1 teaspoon turmeric for every 6 cups of rice

For plating (optional):

  • 1 cucumber, sliced

  • Remaining red onion, sliced

  • Organic Iceberg Lettuce, shredded

Shawarma-style Lamb over Rice with White Sauce and Gluten-Free Pita Bread - The Sunday Cookbook - Joseph Centineo


For the Pita Bread:

  1. Preheat a 9.5 inch, or larger, nonstick pan over medium heat.

  2. Mix all the ingredients together in a mixing bowl, and pour ¼ cup of batter onto the heated pan. Spread the batter out with a spoon.

  3. After 2 to 3 minutes, or once the batter fluffs up and starts to bubble, flip it over to cook the other side. Be patient during this step; this takes time. If you are worried about burning the outside, just lower the heat.

  4. Cool the bread on a wire rack to maintain crispiness

For the White Sauce:

  1. Combine all white sauce ingredients in a mixing bowl.

  2. While mixing, slowly add in the water until the mixture reaches the desired consistency.

  3. Place in the fridge until ready to plate.

For the Lamb and Rice:

  1. Preheat the oven to 300 degrees.

  2. Add all lamb ingredients to a food processor, and blend until smooth, roughly 1 minute.

  3. Place the meat mixture into a parchment paper-lined baking sheet, and form into a brick that is roughly 1.5 inches tall.

  4. Bake until the internal temperature reaches 145, roughly 30 minutes.

  5. While the lamb is cooking, begin cooking rice per package instructions. Stir the turmeric into the water of the rice pot to dissolve.

  6. When the lamb is done, let sit on the stove for 10 minutes to reach room temperature.

  7. Remove the meat from the pan, and cut into 1/4 slices. Place back onto the baking pan.

  8. Set the oven to broil and cook the slices on the top rack until the edges become crispy and brown for roughly 2 minutes.

  9. Cut the slices into 4's and serve on top of the turmeric rice.

  10. Top with cucumber, lettuce, and onion to the desired amount.

  11. Drizzle with the white sauce and serve.

Shawarma-style Lamb over Rice - The Sunday Cookbook - joseph centineo - food allergy recipes