Whole30 Lamb Shawarma
Dive into bold, Middle Eastern-inspired flavors with this Whole30 Lamb Shawarma recipe—a satisfying and healthy twist on a beloved classic. Tender chunks of lamb shoulder are seasoned with a fragrant blend of cumin, coriander, paprika, allspice, and turmeric, then slow-roasted atop caramelized red onions for melt-in-your-mouth perfection. Finished with a zesty squeeze of lemon juice and served in crisp romaine lettuce wraps alongside fresh cucumber and tomato, this dish is gluten-free, dairy-free, and entirely Whole30-compliant. Whether you're meal prepping or crafting an impressive dinner, this nutrient-packed shawarma is a showstopping way to infuse your meals with rich, authentic flavor while sticking to clean eating habits.
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Ground allspice
- 1 teaspoon Ground turmeric
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large Red onion
- 2 tablespoons Lemon juice
- 8 large Romaine lettuce leaves
- 1 large Cucumber
- 1 large Tomato
Instructions
Start by trimming the lamb shoulder of excess fat and cut it into large chunks.
In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, ground allspice, ground turmeric, salt, and black pepper to form a marinade.
Add the lamb chunks to the bowl and massage the marinade into the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat your oven to 325°F (165°C).
Peel and slice the red onion into thin rings and spread them over the bottom of a roasting pan.
Place the marinated lamb on top of the onions in the roasting pan.
Cover the roasting pan with aluminum foil and place it in the oven. Roast the lamb for approximately 2 hours, or until the meat is tender and can be easily shredded with a fork.
Once cooked, remove the lamb from the oven, let it rest for a few minutes, and then shred the meat with two forks.
Transfer the shredded lamb back into the roasting pan to soak up the juices and squeeze fresh lemon juice over the top, tossing gently to coat.
Prepare the fresh vegetables by washing and drying the romaine lettuce leaves, slicing the cucumber into thin rounds, and dicing the tomato.
To serve, arrange the shredded lamb on the romaine lettuce leaves and top with cucumber slices and diced tomato.
Optional: Drizzle some additional lemon juice or a Whole30-compliant dressing on top before serving.
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 30.4 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4241 mg | 90% | |
*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.
