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.


This seared lamb shawarma is a favorite in my kitchen because it’s packed with flavor and is so versatile. While classic shawarma is made using a vertical spit, this version uses thinly sliced lamb which results in a similar texture.


How to Make Lamb Shawarma

Step 1. Thinly slice the meat and mix with shawarma spice blend, olive oil, garlic, Greek yogurt, and salt. Ensure the meat is well-coated. Marinate for at least 2 hours or overnight.

Step 2. Heat the pan, add 2 tablespoons of oil, and sear the marinated lamb in a single layer. Avoid overcrowding to ensure proper searing. Cook in batches if needed, searing for 8-10 minutes until fully cooked.

Step 3. Place your bread on a large board, then add the meat, sauce, and fixings to assemble your wrap.


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

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