Lamb Shawarma
An easy take on an authentic lamb shawarma that you can serve as a wrap or in a bowl.
Servings: 6
Ingredients
- 2 lb Boneless leg of lamb thinly sliced
- 2 tbsp Shawarma spice blend
- 3 tbsp Greek yogurt
- 1 Lemon juiced
- 3 cloves Garlic
- 3 tbsp Olive oil
To Serve
- Shawarma sauce
- Sumac onion
- Pickles
- Parsley
- Tomatoes
- 6 Arabic bread
Instructions
- Place your thinly sliced lamb in a bowl. Then, add the shawarma spice blend, Greek yogurt, lemon juice, 2 tablespoons olive oil, and minced garlic.
- Give the meat a good stir making sure it’s all coated. Cover the bowl and place it in the fridge for at least 2 hours or overnight for best results.
- Heat the remaining 1 tbsp olive oil in a pan over medium high heat. Once it's shimmery, Arrange the marinated lamb in one layer. You might need to cook in batches, please make sure the pan is not over crowded.
- Cook the meat about 8-10 minutes until it's tender and fully cooked.
- To assemble, place the pita/Arabic bread on a plate and top with some shawarma sauce, seared lamb shawarma, sumac onion, tomatoes, pickles and wrap tightly.
Video
Notes
Marinate Overnight for Maximum Flavor: Letting the lamb marinate overnight allows the spices, yogurt, and lemon juice to fully penetrate the meat, resulting in a more flavorful and tender shawarma. If you're short on time, aim for at least 2 hours.
Slice Meat Thinly: Thin slices ensure quick and even cooking. If slicing the lamb yourself, keep the meat cold and use a sharp knife. For convenience, ask your butcher to slice it thinly or purchase pre-sliced lamb.
Don’t Overcrowd the Pan: When searing the lamb, make sure not to overcrowd the pan. Cooking the meat in a single layer allows it to sear properly, developing a beautiful crust. If necessary, cook in batches.
Use a Hot Pan: Preheat your pan until it's very hot before adding the lamb. This high heat is essential for searing the meat and locking in the juices, giving you tender and flavorful shawarma.
Keep the Lamb Warm: If cooking in batches, keep the seared lamb warm in a low oven (around 200°F) while you finish cooking the rest. This ensures all the meat is hot and ready to serve simultaneously.
Nutrition
Calories: 431kcal | Carbohydrates: 34g | Protein: 37g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 99mg | Sodium: 402mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 4mg