Homemade Lamb Shawarma Wrap
I’m not exaggerating when I say I could eat a lamb shawarma wrap every single day! This homemade recipe brings the authentic flavors of my Jordanian roots right to your kitchen—simple, deeply flavorful, and satisfying.
Type of Cuisine:
Middle Eastern
Prep Time: 30 minutes.
Cook Time: 15 minutes
How Many Servings?
6-8 servings
This lamb shawarma wrap recipe makes tasty, authentic, juicy pieces of sliced lamb shawarma! My flavorful marinade uses plenty of spices and ingredients that you could use for any shawarma meat, including chicken, beef, or pork. The secret ingredient in this marinade is lamb tallow, which tenderizes the lamb and makes it even more flavorful. Enhance the lamb shawarma. Bright flavors of tahini yogurt sauce, pickled vegetables, and roasted tomato enhance the lamb shawarma. The roasted tomatoes mellow the char of the lamb shawarma wrap. These flavors come together to make the perfect shawarma wrap.
Hailing from Jordan, a nation revered as the shawarma capital, my upbringing was steeped in the rich tradition of savoring this culinary delight. In a country where shawarma joints grace every street corner, these savory wraps have become an integral part of our culinary heritage—a taste deeply ingrained in our culture and daily life.
Ingredients for Lamb Shawarma Wrap
- Lavash Bread or Thin Pita Wraps: The perfect vessel to hold the succulent slices of lamb and flavorful toppings, providing a delightful crunch in every bite.
For the Lamb Marinade:
- Lamb Loin (Boneless, Thinly Sliced): The star of the show, these thinly sliced lamb pieces promise a tender and juicy shawarma experience.
- Yogurt: Tenderize the lamb while adding a creamy texture to the marinade.
- Lemon Juice: Infuses a citrusy brightness that enhances the overall flavor profile.
- Vinegar: Contributes acidity for balance.
- Olive Oil: Provides richness and helps in achieving a beautiful sear.
- Paprika, Turmeric, Cumin, Coriander, Cinnamon, Fenugreek, Ginger, Cardamom, Nutmeg, Garlic Powder, Black Pepper, and Salt: A harmonious blend of spices that creates the signature shawarma taste, balancing earthy, warm, and aromatic notes.
- Lamb Tallow: Adds depth and richness to the marinade.
Onion Salad:
- Sweet Onions (Thinly Sliced): Offers a crisp and mildly sweet contrast to the savory lamb.
- Italian Parsley (Chopped Fine): Enhances freshness with its vibrant flavor.
- Sumac: Introduces a tangy, lemony zing.
- Salt and Pepper (to taste): Seasoning to perfection.
Sliced Roasted Tomatoes:
- Olive Oil: Coats the tomatoes for roasting, contributing richness.
- Roma Tomatoes (Sliced Thick): Roasted to perfection, providing a juicy and savory layer to your wrap.
Shawarma Tahini Sauce:
- Tahini Sauce: Lends a creamy, nutty element.
- Plain Yogurt: Adds a tangy and refreshing component.
- Cloves of Garlic (Minced): Infuses a robust garlic flavor.
- Juice of 2 Lemons: Provides a citrusy kick.
- Salt and Pepper (to taste): Seasoning balances and elevates the sauce.
Serve alongside Persian cucumbers and turnip pickles for a delightful side experience.
What Cut of Lamb Should I Use?
For the perfect lamb shawarma wrap, the cut of lamb makes all the difference. I recommend using flat slices of boneless lamb loin—a lean yet flavorful cut that’s easy to work with and ideal for marinating.
To add richness and boost tenderness, I incorporate grass-fed lamb tallow into the marinade. This cooking oil enhances the natural flavor of the lamb and balances out its leanness beautifully. You can find lamb tallow on Amazon or in specialty stores like Whole Foods.
A little added fat goes a long way in creating that authentic shawarma texture and flavor!
Tips for the Perfect Lamb Shawarma Wrap
To master the perfect lamb shawarma wrap, a few key techniques go a long way. First, marinate the meat for a full 24 hours. This extended marination deeply infuses the lamb with spices and ensures every bite is packed with flavor. I typically slice the meat thin before marinating to maximize surface area, but you can also marinate whole pieces, grill them, and then slice thinly—this approach makes cutting cleaner and more uniform.
When it’s time to cook, preheat your pan well. A hot pan is crucial for getting that beautiful sear and developing the flavorful, slightly charred crust that defines great shawarma.
Lastly, keep your cooking time short—about 3 minutes per side. Lamb cooks quickly, and overcooking can lead to tough, dry meat. Watch closely, and you’ll be rewarded with juicy, tender slices every time.
How to Serve Shawarma Wrap?
Shawarma can be served in various delicious ways to suit different tastes and occasions. Its traditional presentation is typically wrapped using flatbread, such as pita, accompanied by toppings like fresh cucumber and turnip pickles, succulent grilled tomatoes, and tangy raw onion slices. Tahini sauce or hummus provides a creamy element, and don’t forget to add a side of crisp French fries or luscious fried eggplant for extra indulgence.
However, if you’re looking for a lighter option or serving for a sit-down meal, you can also serve your shawarma deconstructed on a plate. Accompany the thinly sliced meat with a refreshing tabbouleh or Greek salad, a dollop of hummus, pickles, and warm pita bread for your guests to build their delicious mouthfuls.
Preparation
Make the Marinade
Prepare the Onion Salad
Roast the Tomatoes
Make the Shawarma Tahini Sauce
Cook the Lamb
Assemble the Lamb Shawarma Wrap
Wrap tightly and serve warm. Enjoy the bold, comforting flavors of this authentic lamb shawarma wrap!
To Serve:
Savor the flavors of the Middle East with this easy, homemade Lamb Shawarma. Packed with spices, tender lamb, and fresh toppings, it’s a true culinary delight
Type of Cuisine:
Middle Eastern
Prep Time: 30 minutes.
Cook Time: 15 minutes
How Many Servings?
6-8 servings
Ingredients:
| 3 lbs lamb loin boneless and sliced thinly | |
| 1/2 cup yogurt | |
| 1/4 cup water | |
| 2 tablespoons lemon juice | |
| 1 tablespoon vinegar | |
| 1 tablespoon olive oil | |
| 1 tablespoon paprika | |
| 1/2 teaspoon turmeric | |
| 1 1/2 teaspoons cumin | |
| 1 teaspoon coriander | |
| 1/2 teaspoon cinnamon | |
| 1/2 teaspoon fenugreek | |
| 1 1/2 teaspoons ginger | |
| 1 tablespoon cardamom | |
| 1/4 teaspoon nutmeg | |
| 2 tablespoons garlic powder | |
| 1 teaspoon blackpepper | |
| 1 1/2 teaspoons salt | |
| 1 tablespoon lamb tallow ( optional) | |
For the onion salad
| 2 large sweet onions sliced thin | |
| 1/2 bunch Italian Parsley chopped fine | |
| 2 tablespoons sumac | |
| salt and pepper to your taste |
For the Roasted Tomatoes
| 6 pieces Roma tomatoes sliced into thick slices | |
| 2 tablespoons olive oil | |
| salt and pepper to you taste |
For The Tahini Sauce
| 1 1/2 cups tahini paste | |
| 1/2 cup plain yogurt | |
| 3 cloves garlic minced | |
| 2 lemons juiced about 1/4 cup | |
| salt and pepper to your taste |
Extras
| 6 large pieces lavash or pita bread | |
| sliced pickles turnip and cucumber |
Preparation
In a large mixing bowl, whisk together all the marinade ingredients until well combined. Add the thinly sliced lamb and mix thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 12 hours, or ideally overnight, to let the flavors deeply infuse the meat.
In a small bowl, combine the thinly sliced onion, chopped Italian parsley, sumac, salt, and black pepper. Toss everything together until well mixed. Set aside to let the flavors meld while you cook the lamb.
Heat olive oil in a cast-iron pan over medium heat. Arrange the sliced tomatoes in a single layer and cook for 5 minutes on one side until they begin to caramelize. Flip and cook for another 5 minutes on the other side. Sprinkle with salt and pepper, then set aside.
In a small bowl, whisk together all the tahini sauce ingredients until smooth and creamy. Adjust the seasoning to taste, then set aside for drizzling over your wrap.
When ready to cook, heat a cast-iron pan over high heat and work in batches to avoid overcrowding. Add 1 tablespoon of lamb tallow to the pan. Spread a portion of the marinated sliced lamb in a single layer and cook for 3 minutes on one side. Flip and cook for another 3 minutes until browned and cooked through. Repeat with remaining lamb.
Warm the lavash bread in the same pan for a few seconds to make it pliable. Spread a layer of the tahini sauce over the center, then top with the onion salad. Add a generous portion of the cooked lamb, followed by the roasted tomatoes and sliced cucumber pickles. Wrap tightly and serve warm. Enjoy the bold, comforting flavors of this authentic lamb shawarma wrap!
Plate your lamb shawarma wrap with a side of extra pickles and a small bowl of the tahini yogurt sauce for dipping. Serve warm—and enjoy every flavorful, juicy bite!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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