Heart-Healthy Lamb Shawarma
Elevate your weeknight dinner with this Heart-Healthy Lamb Shawarma, a delicious twist on a classic Middle Eastern favorite that's both nutritious and satisfying. Featuring lean lamb leg marinated in a blend of fragrant spices—cumin, coriander, paprika, turmeric, and allspice—this recipe is big on flavor while prioritizing heart-friendly ingredients. Baked rather than fried, the lamb becomes tender and slightly crispy, complemented by a refreshing medley of cherry tomatoes, cucumber, red onion, and parsley. Whole wheat pita bread adds wholesome goodness, while a creamy non-fat Greek yogurt and tahini sauce ties the dish together. Ready in under an hour and loaded with protein and fiber, this shawarma is the perfect choice for a healthy, vibrant meal the whole family will love.
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Recipe Information
Ingredients
- 500 grams Lean lamb leg, trimmed and cut into thin strips
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground allspice
- 2 tablespoons Fresh lemon juice
- 200 milliliters Low-sodium chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Whole wheat pita bread
- 150 grams Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.5 small Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 200 grams Non-fat Greek yogurt
- 2 tablespoons Tahini
- 0.5 teaspoon Sumac (optional)
Instructions
In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground allspice, fresh lemon juice, salt, and black pepper. Mix well to create the marinade.
Add the lean lamb strips to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 1 hour in the refrigerator (or overnight for best results).
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Spread the marinated lamb strips evenly on the prepared baking sheet and pour over the low-sodium chicken broth.
Bake in the preheated oven for 25-30 minutes, or until the lamb is cooked through and slightly crispy on the edges, turning once halfway through.
While the lamb is cooking, prepare the toppings by combining cherry tomatoes, cucumber slices, thinly sliced red onion, and fresh parsley in a small bowl.
In another bowl, mix the non-fat Greek yogurt with tahini to create a creamy sauce.
Warm the whole wheat pita bread in the oven for a few minutes.
Once the lamb is ready, assemble the shawarma by spreading a generous spoonful of the yogurt-tahini sauce on each pita bread, followed by the baked lamb, and topped with the prepared vegetable mixture.
For an optional finish, sprinkle a pinch of sumac over the top before serving.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 25.7 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2758 mg | 212% | |
| Iron | 10739.6 mg | 59664% | |
| Potassium | 3659 mg | 78% | |
*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.
