Homemade Lamb Shawarma Wrap
I’m not exaggerating when I say I could happily live on Shawarma sandwiches 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 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. These flavors come together to make the perfect shawarma wrap.
I grew up in Jordan, a country commonly known as the capital of shawarma, so I have eaten plenty of shawarma. There is a shawarma restaurant on every corner. We love our shawarma wraps!
What is Shawarma?
Shawarma is a popular Middle Eastern dish with thinly sliced meat roasted on a vertical stick. The word shawarma comes from the Turkish word ‘severe,’ which means turning.
Shawarma is served all over the Middle East and can be made with various types of meat, including lamb, chicken, and beef. These meats are stacked on top of each other on a spit, usually vertically, with some pieces of fat in between. The spit will rotate slowly before the flame for hours, giving it a deep BBQ flavor. Once the meat is ready, it is shaved off the stack with a large knife and dropped into a tray. It is then wrapped in lavash bread and served with various toppings and sauces.
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.
Perfect Bread for Lamb Shawarma
When it comes to the bread, selecting the right type is equally essential for an authentic Lamb Shawarma experience. The top choices are Pita Bread or Lavash, a thin flatbread. These options work exceptionally well because of their light and not overly thick texture, allowing them to absorb the savory juices from the meat.
I’ve used freshly homemade Lavash in this recipe, which I prepared earlier in the day. A pro tip is to warm the bread just before serving. You can achieve this using the same pan where you cooked the lamb. This enhances the bread’s texture and infuses it with the remaining flavors and juices from the meat, adding an extra layer of deliciousness to your shawarma wrap.
However, thin Pita bread is an excellent alternative if you cannot source Lavash bread. Both Lavash and Pita bread can typically be found at specialty food stores or international grocery stores. Regardless of your choice, remember that the ideal shawarma bread should be flexible enough to wrap around the meat and other fillings and sturdy enough to hold everything together without tearing.
Tips for the Best Lamb Shawarma
When making Lamb Shawarma, following these tips will ensure you get the best results:
- 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.
- 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.
- 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?
Shawarma can be served in various delicious ways to suit different tastes and occasions. Traditionally, it’s served as a wrap using flatbread-like pita, with toppings such as fresh cucumber and turnip pickles, juicy grilled tomatoes, and tangy slices of raw onion. 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.
Tell Me How I’m Doing?
I’d love to hear your thoughts about this recipe! Please share your experience, modifications, or questions in the comments section below. Let’s chat about Shawarma!