Lamb Shawarma (Shredded)
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 hrs
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Marinate Time
8 hrs
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Servings
8
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Calories
537 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lamb Shawarma (Shredded)
Description
The recipe begins by pureeing the marinade ingredients into a coarse paste, which is then generously rubbed over the lamb shoulder after piercing the meat to allow deep flavor penetration. Marinating overnight in the refrigerator enhances the complexity of the spices. The lamb is roasted covered with foil at a low temperature to ensure gentle, even cooking in its own juices and chicken stock, with onion slices providing a flavorful base.
After several hours, the foil is removed for additional roasting to develop color and slightly caramelize the exterior. The lamb is shredded while still warm, soaking up remaining pan juices. The shredded meat is served with a selection of fresh vegetables and sauces providing creamy, spicy, and tangy contrasts. Pita or lavash bread completes the dish, making it suitable for assembling shawarma wraps or served as part of a shared meal.
Ingredients
- 5 lb lamb shoulder bone in
- 2 red onions sliced
- 3 cups chicken stock
Paste/Marinade
- 1 red onion quartered
- 8 cloves garlic
- 2 tbsp ginger index finger piece of ginger, peeled, roughly chopped, paste
- 1/2 cup cilantro roughly chopped
- 1/4 cup flat-leaf parsley roughly chopped
- 1 1/2 tbsp cumin ground
- 2 tsp smoked paprika
- 2 tsp Turmeric ground
- 2 tsp ground cinnamon
- 1 tsp cayenne pepper powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar (or fresh lemon juice)
- 1/4 cup olive oil
Serve
- tahini yogurt sauce
- red shatta sauce
- 3 cucumber sliced, Persian
- 2 Roma tomato thinly sliced
- 1 red onion thinly sliced
- 2 lemon quartered, plural
- parsley leaves
- 8 pita bread or lavash
Instructions
Paste/Marinade
- Place the onion, garlic and ginger into a food processor and process until finely minced. Add the cilantro, parsley, spices, salt, pepper, vinegar, oil then pulse to form a coarse paste, then transfer to a non-metallic container large enough to hold the lamb.
- Pat lamb dry and pierce all over with a small, sharp knife. Smear spice paste and coat generously all over. Cover and marinate, refrigerated, overnight.
Cook
- Take lamb out of fridge 1 hour before roasting. Preheat oven to 325°F.
- Spread the 2 red onion slices on bottom of large roasting pan. Place the lamb and paste/marinade on top and pour chicken stock into pan. Cover tightly with foil and bake for 4 hours.
- Remove and discard the foil and bake for a further 1 hour, then turn heat to 350°F and bake 30 minutes more.
- The lamb is ready when it is tender and easily pulls away from the bone. Set aside to cool slightly, about 15 minutes and roughly shred the meat directly in the pan with forks.
Serve
- Serve the shredded lamb in warm pita with tahini yogurt sauce, red shatta, sliced cucumber, tomato, onion and parsley. Squeeze lemon on top of Lamb Shawarma sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 45g | 90% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 117mg | 39% |
| Sodium | 853mg | 36% |
| Potassium | 946mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 25mg | 28% |
| Calcium | 125mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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