Lamb Shawarma
Indulge in the bold and aromatic flavors of Lamb Shawarma, a Middle Eastern classic that’s perfect for satisfying your craving for spice and richness. Tender pieces of boneless lamb shoulder are marinated in a fragrant blend of cumin, coriander, cinnamon, cardamom, and other warm spices, then roasted to perfection until juicy and caramelized. A generous drizzle of creamy tahini sauce and fresh garnishes like parsley, tomatoes, and onions bring layers of brightness and texture to this handheld delight, all wrapped snugly in warm pita or flatbread. With minimal prep time and a tantalizing fusion of tangy, garlicky, and savory notes, this recipe is ideal for a hearty lunch or dinner. Whether you’re serving guests or treating yourself, Lamb Shawarma promises to transport your taste buds straight to the bustling streets of the Middle East. Keywords: Lamb Shawarma recipe, Middle Eastern cuisine, roasted lamb wrap, tahini sauce.
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Recipe Information
Ingredients
- 2 pounds Boneless lamb shoulder
- 0.25 cup Olive oil
- 0.5 cup Plain yogurt
- 0.25 cup Lemon juice
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 8 Pita bread or flatbreads
- 0.5 cup Fresh parsley, chopped
- 2 Tomato, sliced
- 1 Onion, sliced
- 0.5 cup Tahini sauce
Instructions
Trim excess fat from the lamb and cut it into thin strips or chunks.
In a large bowl, combine olive oil, yogurt, lemon juice, and minced garlic.
Add cumin, coriander, allspice, cinnamon, cardamom, nutmeg, paprika, cayenne pepper, salt, and black pepper to the bowl. Mix well to form a marinade.
Place the lamb pieces into the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, ideally overnight, to allow flavors to develop.
Preheat your oven to 400°F (200°C).
Place the marinated lamb in a single layer on a baking sheet lined with parchment paper or foil.
Roast the lamb in the oven for 25-30 minutes, or until cooked through and slightly crispy on the edges.
Remove from the oven and let the lamb rest for 5 minutes.
Warm the pita or flatbread in a dry pan or on a grill.
Assemble the shawarma by placing lamb on the flatbread, then topping with sliced tomatoes, onions, fresh parsley, and a generous drizzle of tahini sauce.
Roll the bread tightly around the filling to form a wrap. Serve immediately and enjoy.
Nutrition Facts
Calories |
4738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.8 g | 369% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 8180 mg | 356% | |
| Total Carbohydrate | 329.9 g | 120% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 29.4 g | ||
| Protein | 234.2 g | 468% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1156 mg | 89% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 5531 mg | 118% | |
*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.
