Paleo Lamb Shawarma
Elevate your dinner game with this Paleo Lamb Shawarma—an irresistible fusion of bold Middle Eastern spices and fresh, vibrant ingredients, all tailored to fit a paleo lifestyle. This succulent dish features tender, marinated boneless leg of lamb infused with ground cumin, coriander, paprika, turmeric, and a hint of cinnamon for an aromatic flavor profile that tantalizes the senses. Roasted to perfection alongside caramelized onions, the juicy lamb is then layered on crisp romaine lettuce leaves and topped with refreshing slices of tomato, cucumber, and a sprinkle of fresh parsley. Perfect for family meals or entertaining, this gluten-free, dairy-free shawarma is as wholesome as it is flavorful, making it a must-try for both health-conscious foodies and Mediterranean cuisine enthusiasts alike. Ready in just over an hour, this recipe is your ticket to a delicious, nutrient-packed feast!
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Recipe Information
Ingredients
- 2 pounds Boneless leg of lamb
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 Lemon, juiced
- 1 Onion, thinly sliced
- 0.5 cup Fresh parsley, chopped
- 1 head Romaine lettuce leaves
- 2 Tomatoes, sliced
- 1 Cucumber, sliced
Instructions
Start by preparing the marinade. In a small bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Mix until well combined.
Place the boneless leg of lamb in a large mixing bowl. Pour the marinade over the lamb and use your hands to massage it thoroughly into the meat. Ensure the lamb is fully coated with the marinade.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your oven to 375°F (190°C).
Remove the lamb from the refrigerator and let it come to room temperature. Spread the thinly sliced onion over the lamb.
Transfer the lamb and onions to a roasting pan and place it in the oven. Roast for 50-60 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.
Once cooked, remove the lamb from the oven and let it rest for at least 10 minutes before slicing.
Slice the lamb thinly across the grain and serve the sliced lamb on a bed of romaine lettuce leaves.
Top with fresh parsley, sliced tomatoes, and sliced cucumber.
Serve the Paleo Lamb Shawarma immediately while warm.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 21.3 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 6715 mg | 143% | |
*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.
