Lamb Shawarma

When it comes to Middle Eastern street food, lamb shawarma is definitely a favorite. What’s not to love? Thinly sliced seared lamb meat, that tangy white sauce that cuts right through the richness of the meat, and the yummy fixings. My recipe will show you how easy it is to make lamb shawarma at home.

Seared lamb shawarma is probably the closest in flavor and texture to the authentic street food wrap. It’ll have similar crispy edges texture that’s still easy to chew and packed with all the shawarma spices. A few other street foods that have soared in global popularity include Greek Chicken Gyro , Kumpir (Turkish Stuffed Baked Potatoes), Balik Ekmek Fish Sandwich (Turkish Street Food), Doner and of course, Beef Shawarma.

Recipe Highlights: Seared Lamb Shawarma

Cultural Influence: Classic Middle Eastern Dish

Primary Cooking Technique: Marinated and Seared

Suitable for: Wraps, Plates, or Bowls

Dominant Flavor Profile: Spiced, Tangy, and Savory

Skill Level Required: Intermediate-Friendly

Ingredient Spotlight: Lamb

Boneless lamb meat is the star of this seared lamb shawarma recipe, bringing a rich and juicy flavor that makes this dish truly special.

Sourced from the leg or shoulder, boneless lamb is ideal for shawarma because of its tender texture and the perfect amount of fat that enhances the overall taste.

When marinated with shawarma spices, Greek yogurt, lemon juice, and garlic, the lamb absorbs all the wonderful flavors, becoming even juicier and aromatic.

A key tip for working with boneless lamb is to slice it thinly. This not only ensures that the meat cooks quickly and evenly but also allows the marinade to penetrate deeply, infusing each slice with intense flavor.

If you’re slicing the lamb yourself, make sure the meat is cold and use a very sharp knife for the best results. Alternatively, ask your butcher to slice it for you, or look for pre-sliced options at your local meat market.

The rich flavor of lamb pairs perfectly with the bold spices in this recipe, making each bite a burst of deliciousness. For the best results, choose a high-quality cut and take the time to marinate it properly.

The Rich Tradition of Middle Eastern Shawarma

Shawarma is a beloved street food originating from the Middle East, known for its irresistible layers of marinated meat cooked on a vertical rotisserie. This method ensures that the meat is tender and flavorful, with crispy edges and a juicy interior. But with my seared lamb shawarma recipe, you’ll find that it’s just as tasty.

Originally, shawarma was served with lamb or mutton, but over time, variations with beef, chicken, and even turkey have become popular.

Each type of meat brings its own unique flavor profile: lamb shawarma is rich and succulent, beef shawarma is hearty and robust, while chicken shawarma is lighter and often more mildly spiced.

In the Middle East, shawarma is typically served in a flatbread, such as pita or lavash, and accompanied by an array of fresh and pickled vegetables, like tomatoes, cucumbers, onions, and pickles.

It’s also common to add a creamy sauce, such as tahini, garlic sauce, or yogurt-based sauces, which enhances the flavors and adds a great texture to the wrap. Shawarma is not only a quick and satisfying meal but also a cultural experience, often enjoyed on the go from street vendors.

What makes shawarma particularly special is there’s so much flavor packed in one sandwich. It’s great for eating on the go, it’s inexpensive, and so fulfilling.

In recent years, shawarma has gained immense popularity in the US, becoming a favorite in food trucks and Middle Eastern restaurants. This global spread highlights its universal appeal and the delicious fusion of flavors that shawarma offers.

I remember the first time I made it at home. I was shocked that I could get it so authentically close in flavor. Since then, it’s a family-favorite and I love it because it really is easy to make. I’ll share some of my tips and favorite ways of serving it up below.

How to Make Lamb Shawarma

Step 1

Thinly slice it and add the shawarma spice blend followed by the olive oil, garlic, Greek yogurt, and salt to taste. Mix until the meat is well-coated.

Marinate for at least 2 hours or overnight if possible.

Step 2

Heat the pan well for searing. Then, add 2 tablespoons of oil. Start searing the marinated lamb meat in one layer in the pan.

Don’t overcrowd otherwise they’ll steam instead of sear. Sear until completely cooked through. Cook the meat in batches if necessary.

The meat will need about 8-10 minutes because it is thinly sliced.

Step 3

Put your bread of choice on a large cutting or prep board. Place all your fixings nearby and begin assembling your wrap. Add the meat, sauce, and fixings of your choice.

Final Step

Fold your wrap over and tightly roll. You can slice down the middle to reveal the yumminess inside.

Alternative Cooking Methods

• Vertical Spit: The traditional method for cooking shawarma is on a vertical spit. The lamb is stacked on the spit and slowly cooked as it rotates. This method allows the outer layer to become crispy while keeping the inside juicy and tender. Although this method is often used in restaurants, you can achieve a similar effect with a home rotisserie. If planning to use a vertical spit, don’t slice the lamb into small pieces. Keep in mind that the cooking time will be different.

• Grilling: Instead of searing in a pan, you can grill the marinated lamb slices on a high-heat grill for a smoky flavor. Cook the lamb over medium-high heat on a grilled or in a cast iron skillet in batches to ensure even cooking and a nice char.

• Griddle: You can also use a griddle for cooking the lamb. Heat the griddle over medium-high heat and cook the lamb in batches. This method is excellent for getting a good sear and evenly cooked slices.

• Oven Method: Preheat the oven to 425°F and place a baking sheet in the oven to heat up. Carefully add the marinated lamb slices to the hot baking sheet and bake for about 10 minutes, depending on thickness. For additional crispiness, broil the lamb for the last 2 minutes.

Serving Suggestions

Now to my favorite part! One of the best things about shawarma is all the sides that can be served with and all the ways it can be served.

The versatility of shawarma comes after you’ve made it. Whether you’re looking for a hearty dinner or light lunch, shawarma can meet the need.

Bread (for Shawarma Wraps/Sandwiches):

• Pita Bread
• Lavash Bread
• Naan
• No Yeast Flatbread

Sauces and Dips Served with Shawarma (plate or wrap):

• Shawarma White Sauce
• Tahini Sauce
• Toum (Garlic Sauce)
• Hummus or Baba Ganoush

Fixings Served with Shawarma (plate or wrap):

• Sumac and Onion Mix
• Pickled Turnips
• Pickled Cucumbers
• Pickled Onions
• Pickled Cabbage
• Sliced Tomatoes
• Chopped Parsley
• French Fries
• Fresh Veggies: Add sliced cucumbers, radishes, or shredded carrots for additional crunch and freshness.

How to Store

Storing Cooked Lamb Shawarma:

• Refrigeration: Once the lamb shawarma has cooled completely, transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freezing: For longer storage, place the cooled lamb in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. To prevent freezer burn, make sure to remove as much air as possible from the bag before sealing.

Reheating:

• Microwave: Reheat in the microwave in short intervals, stirring occasionally, until heated through. Be careful not to overcook, as this can make the lamb tough.
• Stovetop: Reheat in a skillet over medium heat, stirring occasionally, until warmed through. This method helps maintain the texture and flavor.
• Oven: For larger portions, reheat in the oven at 350°F (175°C) for about 10-15 minutes or until thoroughly heated.

Frequently Asked Questions