Soy-Free Lamb Shawarma
Indulge in the irresistible flavors of this Soy-Free Lamb Shawarma, a Middle Eastern-inspired recipe that's perfect for dinner or lunch wraps. Featuring tender lamb shoulder marinated in fragrant spices like cumin, coriander, paprika, cinnamon, and allspice, this dish is roasted to perfection for a juicy yet crispy finish. Fresh vegetables, including tomato, cucumber, and lettuce, pair beautifully with a creamy garlic yogurt sauce to create a balanced bite every time. Wrapped in soft flatbreads or warm pitas, this shawarma is not only soy-free but also bursting with vibrant flavors and textures. Ready in just an hour, it's a wholesome, crowd-pleasing meal for four that combines bold seasoning with fresh, nutritious ingredients. Perfect for enjoying warm with friends and family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g lamb shoulder
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 garlic cloves
- 1 onion
- 4 flatbreads or pitas
- 200 ml yogurt
- 2 tablespoons fresh parsley
- 1 tomato
- 1 cucumber
- 4 lettuce leaves
- 0.5 red onion
Instructions
Begin by preparing the marinade for the lamb. In a bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground paprika, 0.5 teaspoon of ground allspice, 0.5 teaspoon of ground cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Finely mince 4 garlic cloves and add to the marinade mixture.
Thinly slice 1 onion and add to the mixture, ensuring everything is well combined.
Cut the 500g lamb shoulder into thin strips and coat with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat your oven to 200°C (390°F). Spread the marinated lamb and onions in a baking dish.
Roast in the preheated oven for about 30-40 minutes, stirring halfway through, until the lamb is thoroughly cooked and slightly crispy on the edges.
While the lamb is cooking, prepare the accompaniments. Dice 1 tomato, slice 1 cucumber, shred 4 lettuce leaves, and thinly slice 0.5 red onion.
For a quick garlic sauce, mix 200ml of yogurt with a pinch of salt and finely chopped 2 tablespoons of fresh parsley.
Once the lamb is cooked, assemble the shawarma by layering the flatbreads with lettuce, tomato, cucumber, and red onion. Add a generous portion of the roasted lamb on top.
Drizzle with the yogurt garlic sauce and roll or fold the flatbread to enclose the filling.
Serve warm and enjoy your homemade Soy-Free Lamb Shawarma!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 40.4 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 729 mg | 56% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3150 mg | 67% | |
*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.
