Nut-Free Lamb Shawarma
Elevate your mealtime experience with this irresistible Nut-Free Lamb Shawarma recipe, a flavorful twist on a Middle Eastern classic. Tender strips of marinated lamb shoulder are infused with the warm spices of cumin, coriander, paprika, turmeric, cinnamon, and a touch of lemon juice, creating a perfectly balanced dish without a trace of nuts. After being charred to perfection on a skillet, the savory lamb is nestled into soft, warm pita bread and topped with a refreshing yogurt sauce, crisp cucumber slices, juicy tomatoes, and a sprinkle of fresh parsley. Ready in just under an hour, this lamb shawarma is ideal for a hearty family dinner or casual gathering. Nut-free and packed with bold aromas, every bite is a satisfying celebration of vibrant spices and wholesome ingredients. Perfect for lamb lovers seeking a dish that's both allergy-friendly and utterly delicious!
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 1.5 teaspoons salt
- 2 tablespoons lemon juice
- 1 unit red onion, thinly sliced
- 250 grams plain yogurt
- 4 units pita bread
- 2 tablespoons fresh parsley, chopped
- 1 unit cucumber, thinly sliced
- 2 units tomatoes, sliced
Instructions
Trim excess fat from the lamb and cut it into small strips.
In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice.
Add the lamb pieces to the bowl and toss to coat evenly with the spice mixture. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
Preheat a large skillet or grill pan over medium-high heat.
Add the marinated lamb to the skillet, in batches if necessary, and cook for 6-8 minutes, stirring occasionally, until the lamb is cooked through and charred in spots.
While the lamb cooks, warm the pita bread in the oven or on another skillet for a few minutes.
In a small bowl, mix the plain yogurt with sliced red onion.
To assemble the shawarma, spread a spoonful of the yogurt mixture on each pita bread.
Place a portion of the cooked lamb on top, followed by sliced cucumber, tomatoes, and a sprinkle of fresh parsley.
Wrap the pita around the filling and serve immediately.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 37.7 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 744 mg | 57% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3508 mg | 75% | |
*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.
