Gluten-Free Lamb Shawarma
Indulge in the irresistible flavors of the Middle East with this Gluten-Free Lamb Shawarma, a mouthwatering recipe that's both allergy-friendly and packed with bold spices. Tender strips of marinated boneless lamb shoulder are infused with a fragrant blend of cumin, coriander, paprika, cinnamon, and turmeric—creating a symphony of smoky, aromatic goodness. Grilled to perfection and served alongside fresh, crisp salad greens, juicy cherry tomatoes, and warm gluten-free pita bread, this shawarma dish is topped with creamy tahini sauce and a sprinkle of chopped parsley for a restaurant-quality finish. Quick to prepare and ready in under an hour (excluding marinating time), this recipe is perfect for satisfying cravings while catering to gluten-free diets. Whether it's a casual weeknight dinner or a show-stopping centerpiece for gatherings, this shawarma delivers authentic flavors that are sure to impress. Keywords: gluten-free lamb shawarma, Middle Eastern recipes, grilled lamb recipe, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 0.25 cup olive oil
- 0.25 cup lemon juice
- 4 large garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 pieces gluten-free pita bread
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- 0.5 cup tahini sauce
- 0.25 cup, chopped fresh parsley
Instructions
1. Slice the lamb shoulder into thin strips about 1/4-inch thick.
2. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, coriander, paprika, allspice, cinnamon, turmeric, cayenne pepper, salt, and black pepper to create the marinade.
3. Add the lamb strips to the marinade and toss until the meat is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
4. Preheat your grill or grill pan over medium-high heat.
5. Skewer the marinated lamb strips onto metal skewers, or alternatively, cook them directly on the grill.
6. Grill the lamb for 12-15 minutes, turning occasionally, until browned and cooked through.
7. Remove the lamb from the grill and let it rest for 5 minutes.
8. While the lamb is resting, prepare the salad by slicing the cherry tomatoes, cucumber, and red onion. Combine them with mixed salad greens in a serving bowl.
9. Warm the gluten-free pita bread on the grill for about 1 minute on each side.
10. Serve the lamb shawarma with gluten-free pita, the fresh salad, a drizzle of tahini sauce, and a sprinkle of chopped fresh parsley.
Nutrition Facts
Calories |
3980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6728 mg | 293% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 23.8 g | ||
| Protein | 200.8 g | 402% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4688 mg | 100% | |
*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.
