Authentic Lamb Shawarma Wrap

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Homemade Lamb Shawarma Wrap

I’m not exaggerating when I say I could happily live on Shawarma wrap daily! This homemade Lamb Shawarma recipe brings the authentic taste of my Jordanian roots into your kitchen. Simple, flavorful, and oh-so-satisfying,

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?

In this recipe, lamb cut is crucial for crafting the perfect Lamb Shawarma. I used flat pieces of boneless lamb loin, which is leaner. I incorporated grass-fed lamb tallow cooking oil to enhance its tenderness and deepen the flavor. You can easily find this oil on Amazon or at specialty stores like Whole Foods. The addition of a bit of fat complements the lean lamb loin beautifully.

Tips for the Best Lamb Shawarma 

When making the perfect Lamb Shawarma wrap, adhering to these tips will guarantee optimal results:

  1. Marinate for Maximum Flavor: It’s crucial to let the meat marinate for 24 hours. This long marination allows the spices and flavors to penetrate deeply into the meat, resulting in an incredibly flavorful shawarma. While this recipe recommends slicing the meat thinly before marinating to ensure every bite is seasoned, another approach is to marinate the whole piece of meat, grill it, and then cut it thinly. This method could be more straightforward, making slicing less messy and potentially more even.
  2. Preheat Your Pan: Make sure your pan is well heated before adding the meat. A hot pan is essential to sear the meat, creating a flavorful crust and locking in the juices. This browning process also gives the shawarma its signature charred taste.
  3. Watch Your Cooking Time: Lamb shawarma should be cooked quickly to maintain its tenderness. Aim for approximately 3 minutes on each side. Overcooking can make the meat tough, so keep an eye on your pan.

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.

How to Make Authentic Lamb Shawarma Wrap

Preparation

1.
For the Marinade: In a big bowl, whisk all the ingredients together, add the sliced lamb, mix all together, cover, and keep in the refrigerator for at least 12 hours.
Mark as complete
2.
For the onion salad: In a bowl, add the sliced onion and mix with Italian parsley, sumac, salt, and pepper. Set the bowl aside until ready for use.
Mark as complete
3.
For Sliced Roasted Tomatoes: Over medium heat in a cast-iron pan, heat the olive oil, arrange the sliced tomatoes, and cook on one side for 5 minutes. Flip the tomatoes over to the other side, cook for another 5 minutes, sprinkle with salt and pepper, and set aside.
Mark as complete
4.
For Shawarma Tahini Sauce:
In a small bowl, whisk all the ingredients together.
Mark as complete
5.
When you are ready to cook, use a cast iron pan over high heat and work in batches. Then, add a tablespoon of the lamb tallow, and spread some of the sliced lamb cooked on one side for three minutes. Flip the pieces of lamb over and cook for another three minutes.
Mark as complete
6.
How to Assemble the Lamb Shawarma Wrap?
Warm up the lavash bread in the same pan, spread some tahini sauce on the lavash, and add the sliced onion. Arrange the cooked lamb and top it with the grilled tomatoes. Add a few sliced cucumber pickles and wrap the lavash bread.
Mark as complete
7.
Serve the wrap with extra pickles and more tahini yogurt sauce for dipping. Enjoy
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
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

1
For the Marinade: In a big bowl, whisk all the ingredients together, add the sliced lamb, mix all together, cover, and keep in the refrigerator for at least 12 hours.
2
For the onion salad: In a bowl, add the sliced onion and mix with Italian parsley, sumac, salt, and pepper. Set the bowl aside until ready for use.
3
For Sliced Roasted Tomatoes: Over medium heat in a cast-iron pan, heat the olive oil, arrange the sliced tomatoes, and cook on one side for 5 minutes. Flip the tomatoes over to the other side, cook for another 5 minutes, sprinkle with salt and pepper, and set aside.
4
For Shawarma Tahini Sauce: In a small bowl, whisk all the ingredients together.
5
When you are ready to cook, use a cast iron pan over high heat and work in batches. Then, add a tablespoon of the lamb tallow, and spread some of the sliced lamb cooked on one side for three minutes. Flip the pieces of lamb over and cook for another three minutes.
6
How to Assemble the Lamb Shawarma Wrap? Warm up the lavash bread in the same pan, spread some tahini sauce on the lavash, and add the sliced onion. Arrange the cooked lamb and top it with the grilled tomatoes. Add a few sliced cucumber pickles and wrap the lavash bread.
7
Serve the wrap with extra pickles and more tahini yogurt sauce for dipping. Enjoy

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.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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