Dairy-Free Lamb Shawarma
Savor the bold, aromatic flavors of the Middle East with this Dairy-Free Lamb Shawarma recipe, a wholesome take on a beloved classic that’s perfect for those avoiding dairy. Tender slices of marinated lamb are infused with a fragrant blend of cumin, coriander, paprika, and cinnamon, then grilled to perfection for irresistible smokiness. Paired with fresh, crunchy vegetables like cucumbers and tomatoes, and served in warm, fluffy flatbreads or pitas, this recipe strikes the ideal balance between hearty and refreshing. With only 20 minutes of prep time and the option to marinate overnight for deeper flavor, this lamb shawarma is a delicious, hassle-free meal for weeknights or casual entertaining. Whether you’re cooking for family or impressing guests, this dairy-free twist on a street food favorite will transport your taste buds straight to the bustling markets of the Middle East.
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Recipe Information
Ingredients
- 1000 grams Lamb leg or shoulder, boneless and trimmed
- 60 ml Olive oil
- 60 ml Lemon juice
- 5 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion, thinly sliced
- 4 pieces Flatbread or pita
- 30 grams Fresh parsley, chopped
- 1 medium Cucumber, sliced
- 2 medium Tomatoes, sliced
Instructions
Cut the lamb into thin slices, approximately 1/4 inch thick, and place in a large bowl.
In a small bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, allspice, salt, and black pepper. Whisk the marinade ingredients together until well blended.
Pour the marinade over the lamb slices and add the sliced onion. Mix thoroughly to ensure all the lamb is coated in the marinade.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to develop. For best results, marinate overnight.
Preheat your grill or a cast-iron skillet over medium-high heat.
Remove the lamb from the marinade and drain off excess. Grill or cook in the skillet, turning occasionally, until the lamb is browned and cooked through, about 5-7 minutes per side.
Once cooked, remove the lamb from the heat and let it rest for a few minutes before slicing into thin strips.
Warm the flatbreads or pitas in a dry skillet or oven.
Assemble the shawarma by placing lamb strips onto the warm bread, then topping with fresh parsley, cucumber slices, and tomato slices.
Serve immediately with extra lemon wedges if desired.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 22.5 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 5024 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
