Lamb shawarma

Lamb Shawarma is a popular Middle Eastern dish made by marinating lamb in a blend of spices like cumin, paprika, and coriander. The lamb is slow-cooked until tender, then sliced thinly and served with flatbread, fresh vegetables, and tahini sauce. The marination process infuses the lamb with deep, smoky flavors, making each bite rich and satisfying. It’s a perfect dish for an authentic, flavorful meal.

Lamb Shawarma

A Middle Eastern dish with spiced lamb served in pita bread with fresh vegetables and tahini sauce.

Course Main Course

Cuisine Middle Eastern

Keyword lamb

Prep Time 20

Cook Time 40

Total Time 1

Servings 4

Calories 520kcal

Ingredients

600 g lamb shoulder thinly sliced
2 tablespoons garlic-infused oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon allspice
Salt and pepper to taste
100 g plain yogurt optional for serving
Fresh parsley chopped (optional for garnish)

Instructions

In a large mixing bowl, combine the ground cumin, coriander, cinnamon, paprika, turmeric, allspice, salt, and pepper. Add the garlic-infused oil to the spices and mix to form a thick paste.
Thinly slice the lamb shoulder into strips. Add the lamb to the spice mixture and toss well to coat every piece evenly. Make sure each slice is thoroughly covered in the marinade. Cover the bowl with cling film and let the lamb marinate for at least 20 minutes at room temperature, or refrigerate it overnight for maximum flavor. If refrigerating, allow the lamb to come to room temperature before cooking.
Preheat the oven to 200°C (390°F). Line a large baking tray with parchment paper or lightly grease it to prevent the lamb from sticking.
Spread the marinated lamb slices in a single layer on the prepared baking tray. Ensure there is enough space between the slices for even cooking. Place the tray in the preheated oven and roast for 20 minutes. Flip the lamb slices halfway through the cooking time to ensure they cook evenly. Continue roasting for another 15-20 minutes, or until the lamb is fully cooked and crispy at the edges.
Once cooked, remove the lamb from the oven and let it rest for a few minutes to lock in the juices. Serve the lamb hot, alongside plain yogurt (optional) for added creaminess. Garnish with freshly chopped parsley for a burst of freshness.
Serve the lamb shawarma with warm pita bread, fluffy rice, or over a fresh salad. You can also use it as a filling for shawarma wraps with vegetables and sauces like tahini or tzatziki.