Lamb Shawarma
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
431 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lamb Shawarma
Description
This Lamb Shawarma recipe uses boneless leg of lamb sliced thinly and marinated to tenderize the meat while imparting the characteristic warm, complex flavor from the shawarma spice blend combined with yogurt and lemon juice. Garlic and olive oil enrich the marinade further. The lamb cooks in a single layer in a hot pan to develop a nicely seared exterior while remaining tender inside.
The final dish is assembled by layering the cooked lamb with shawarma sauce, sumac-spiced onions, fresh vegetables, and pickles inside Arabic bread, creating a balanced and savory wrap. The freshness of the vegetables and tang from the sumac onion complement the richly spiced lamb.
For fullest flavor, marinate the lamb overnight or at least two hours ahead. To preserve the lamb’s tenderness and sear properly, avoid overcrowding the pan and cook in batches if needed, keeping cooked portions warm until serving. Thin slices help ensure quick cooking and optimal texture.
Ingredients
- 2 lb leg of lamb thinly sliced, boneless
- 2 tbsp shawarma spice blend
- 3 tbsp Greek yogurt
- 1 lemon juiced
- 3 cloves garlic
- 3 tbsp olive oil
To Serve
- Shawarma sauce
- onion sumac
- pickles
- parsley
- tomato
- 6 Arabic bread
Instructions
- Place your thinly sliced lamb in a bowl. Then, add the shawarma spice blend, Greek yogurt, lemon juice, 2 tablespoons olive oil, and minced garlic.
- Give the meat a good stir making sure it’s all coated. Cover the bowl and place it in the fridge for at least 2 hours or overnight for best results.
- Heat the remaining 1 tbsp olive oil in a pan over medium high heat. Once it's shimmery, Arrange the marinated lamb in one layer. You might need to cook in batches, please make sure the pan is not over crowded.
- Cook the meat about 8-10 minutes until it's tender and fully cooked.
- To assemble, place the pita/Arabic bread on a plate and top with some shawarma sauce, seared lamb shawarma, sumac onion, tomatoes, pickles and wrap tightly.
Notes
- Marinate the lamb for at least 2 hours, preferably overnight, to fully develop flavor and tenderize the meat.
- Slice lamb thinly and keep it cold to ease cutting; you can request thin slices from your butcher.
- Cook the lamb in a single layer without overcrowding the pan to achieve even searing and prevent steaming.
- Preheat the pan until very hot before adding meat to lock in juices and build a flavorful crust.
- If cooking in batches, keep cooked lamb warm in a low oven around 200°F until all portions are done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 99mg | 33% |
| Sodium | 402mg | 17% |
| Potassium | 538mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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