Low Sodium Lamb Shawarma
Indulge in the rich, aromatic flavors of this Low Sodium Lamb Shawarma—a heart-healthy twist on a Middle Eastern classic. Featuring tender, oven-roasted lamb shoulder marinated in a vibrant blend of garlic, lemon juice, and warm spices like cumin, coriander, and cinnamon, this recipe delivers bold taste without the need for added salt. Perfectly paired with whole wheat pita bread, fresh parsley, crisp cucumber, juicy tomatoes, and a drizzle of creamy tahini sauce, this shawarma is as nutritious as it is delicious. With minimal prep time and the option to marinate overnight for enhanced flavor, it’s an ideal dish for both casual dinners and impressive gatherings. Perfect for anyone seeking a flavorful, low-sodium meal, this shawarma recipe is guaranteed to delight!
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Recipe Information
Ingredients
- 1 kg Lamb shoulder (boneless)
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Ground allspice
- 0.5 teaspoon Cinnamon
- 1 teaspoon Ground black pepper
- 1 teaspoon Onion powder
- 100 grams Yogurt (optional for marinade)
- 6 pieces Whole wheat pita bread
- 0.5 cup Fresh parsley, chopped
- 2 medium Tomatoes, thinly sliced
- 2 medium Cucumbers, thinly sliced
- 0.5 cup Tahini sauce (for serving)
Instructions
Begin by trimming any excess fat from the lamb shoulder and cut it into thin strips.
In a large mixing bowl, combine olive oil, minced garlic, lemon juice, cumin, coriander, paprika, allspice, cinnamon, black pepper, and onion powder. If desired, add the yogurt to help tenderize the meat further.
Place the lamb strips in the bowl and mix well to ensure the meat is evenly coated in the marinade.
Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
When ready to cook, preheat your oven to 200°C (390°F).
Spread the marinated lamb strips on a baking sheet lined with parchment paper.
Roast in the preheated oven for approximately 30 minutes, stirring halfway through, until the lamb is cooked through and slightly crisp on the edges.
While the lamb is cooking, prepare the pita bread, parsley, tomatoes, and cucumbers.
Once the lamb is cooked, assemble the shawarma by placing some lamb strips in each pita bread.
Top with fresh parsley, tomato and cucumber slices, and drizzle with tahini sauce.
Fold the pita bread to enclose the filling, serve warm, and enjoy!
Nutrition Facts
Calories |
4422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.0 g | 369% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 24.9 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 5679 mg | 121% | |
*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.
