Low Carb Lamb Shawarma
Discover the irresistible flavors of this Low Carb Lamb Shawarma, a satisfying and vibrant dish that’s perfect for healthy eating without compromising on taste. Tender strips of marinated boneless leg of lamb, infused with a fragrant blend of Middle Eastern spices including cumin, coriander, cinnamon, and paprika, are roasted to perfection for a juicy, smoky finish. Served atop a refreshing bed of romaine lettuce, crisp cucumber, sweet cherry tomatoes, and red onion, this shawarma is topped with creamy Greek yogurt and a sprinkle of fresh parsley for added zest. Whether you enjoy it as a hearty salad or wrapped in lettuce for a portable, keto-friendly option, this dish is quick to prepare, rich in bold flavors, and ideal for a wholesome yet indulgent meal. Perfect for fans of low-carb recipes, lamb dishes, and Mediterranean cuisine!
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Recipe Information
Ingredients
- 1.5 pounds Boneless leg of lamb, trimmed and cut into thin strips
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground paprika
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Greek yogurt
- 2 cups Romaine lettuce, shredded
- 1 cup Cucumber, sliced
- 1 cup Cherry tomatoes, halved
- 0.5 Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
Instructions
In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, allspice, turmeric, cayenne pepper, cinnamon, salt, black pepper, and lemon juice.
Add the lamb strips to the bowl and toss well to coat the meat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Spread the marinated lamb strips evenly on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the lamb is cooked through and slightly charred on the edges, stirring once halfway through cooking.
While the lamb is baking, prepare the vegetables. Arrange shredded romaine lettuce, sliced cucumber, cherry tomatoes, and red onion on a serving platter.
Once the lamb is cooked, remove it from the oven and allow it to rest for a few minutes.
To serve, place a portion of the cooked lamb over the prepared vegetables.
Drizzle with Greek yogurt and garnish with chopped parsley.
Enjoy your low-carb lamb shawarma as a salad or wrap it in a large lettuce leaf for a handheld meal.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 15.3 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4254 mg | 91% | |
*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.
