Keto Lamb Shawarma
Elevate your low-carb dining experience with Keto Lamb Shawarma, a flavorful twist on the classic Middle Eastern dish that's entirely keto-friendly! Tender, bite-sized pieces of boneless lamb shoulder are marinated in a fragrant blend of olive oil, garlic, cumin, turmeric, paprika, and other warm spices, then roasted to perfection for irresistibly crispy edges and juicy centers. Paired with a creamy, tangy tahini yogurt sauce and served on a vibrant bed of fresh red onions and cucumbers, this dish is as satisfying as it is healthy. Garnished with fresh parsley for a burst of color and flavor, it's perfect for meal prep or a hearty weeknight dinner. This keto recipe is packed with bold flavors, high-quality protein, and minimal carbs, making it a must-try for anyone following a low-carb lifestyle. Keywords: keto lamb shawarma, low-carb lamb recipe, tahini yogurt sauce, roasted lamb shawarma, keto Middle Eastern dish.
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Recipe Information
Ingredients
- 500 g lamb shoulder (boneless)
- 60 ml olive oil
- 4 pieces garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 1 tsp salt
- 0.5 tsp black pepper
- 30 ml lemon juice
- 120 g plain Greek yogurt
- 60 g tahini
- 30 ml water
- 15 g fresh parsley, chopped
- 1 piece red onion, sliced
- 1 piece cucumber, sliced
Instructions
Cut the lamb shoulder into bite-sized pieces.
In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground allspice, salt, and black pepper.
Add the lamb pieces to the spice mixture and toss well to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour, ideally overnight.
Preheat your oven to 200°C (400°F). Spread the marinated lamb pieces on a baking tray.
Roast the lamb in the oven for 30 to 40 minutes, stirring halfway, until the lamb is cooked through and slightly crispy on the edges.
While the lamb cooks, make the tahini sauce by mixing Greek yogurt, tahini, water, and lemon juice until smooth. Adjust the water for desired consistency.
Once the lamb is cooked, remove it from the oven and let it rest for a couple of minutes.
Serve lamb shawarma over a bed of red onion and cucumber slices, drizzled with tahini sauce and garnished with fresh parsley.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 14.6 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5052 mg | 389% | |
| Iron | 21445.4 mg | 119141% | |
| Potassium | 2751 mg | 59% | |
*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.
