Exotic Meat Shawarma with a Layer of Foie Gras

Instructions

1. 1

   **Prepare the Marinade**:

2. 2

   In a large bowl, combine minced garlic, cumin, coriander, paprika, cinnamon, cayenne, olive oil, lemon juice, salt, and black pepper. Mix well.

3. 3

   Add the wild boar, bison, lamb, and beef to the marinade, ensuring all the meat is well-coated. Cover and let it marinate in the refrigerator for at least 2 hours or overnight for the best flavor.

4. 4

   **Cook the Shawarma**:

5. 5

   Preheat your grill, stovetop grill pan, or skillet over medium-high heat.

6. 6

   Cook the marinated meats in batches, starting first with the wild boar and bison, followed by lamb and beef, until they are nicely browned and cooked through (about 5-7 minutes per batch). Be careful not to overcrowd the pan for optimal searing.

7. 7

   **Prepare the Foie Gras**:

8. 8

   In the same skillet or a separate pan, sear the slices of foie gras for about 30 seconds on each side or until golden but still tender. Set aside.

9. 9

   **Assemble the Shawarma**:

10. 10

    After cooking, let the meats rest for a couple of minutes. Slice them further if desired.

11. 11

    Serve the meats on warm pita or flatbreads and layer the crispy and tender foie gras on top.

12. 12

    **Add Toppings**:

13. 13

    Garnish with fresh vegetables—sliced tomatoes, cucumbers, and onions—along with a drizzle of tahini sauce or garlic sauce. Add fresh herbs for extra flavor.

14. 14

    **Serve**:

15. 15

    Roll or fold the pita wrap and enjoy this elegant shawarma while the flavors are beautifully fresh!