Homemade Lamb Shawarma Wrap

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.  

The lamb shawarma is enhanced by the bright flavors of tahini yogurt sauce, pickled vegetables, and roasted tomato. 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 consisting of thinly sliced meat roasting on a vertical stick. The word shawarma comes from the Turkish word ‘cevirme,’ which means turning. 

Shawarma is served all over the Middle East, and it can be made with a variety of meats, 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 in front of 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. 

How to Serve Shawarma

The traditional toppings for shawarma are cucumber and turnip pickles, grilled tomatoes, sliced raw onion, tahini sauce or hummus, and some French fries or fried eggplant. Shawarma can also be served on a plate with tabbouleh, Greek salad hummus, pickles, and warm pita bread.

What Cut of Lamb Should I use?

In this recipe, I used flat pieces of boneless lamb loin. Since lamb loin is leaner, I need some fat to make it tender. So, I used grass-fed lamb tallow cooking oil to add a little fat and deepen the flavor. You could find this on Amazon or specialty stores like wholefood. 

Tips for the Best Lamb Shawarma 

The most important is to allow the meat to marinate for 24 hours for the best result. I cut the meat thin in this recipe, then marinate it because I want the marinade to seep into every slice of lamb. You can also marinate the whole piece of meat, grill it, and then slice it thin. This makes slicing it easier than if you were to cut the pieces before marinating. 

Make sure your pan is hot before adding the meat. You want the pan to be hot enough to sear the meat and completely brown. The meat should only take 3 minutes to cook on each side. 

What Bread Should I Use for Lamb Shawarma? 

The best bread for shawarma is pita bread or flatbread called lavash. This bread is light, not too thick, and absorbs all the meat’s juices. 

For the bread, I made fresh homemade lavash. I cooked it earlier in the day and warmed it up just before serving. I used the same pan I cooked the lamb in so it could absorb all the goodness from the lamb. If you don’t have lavash bread, you could also use a piece of thin pita bread to wrap the meat. Lavash and pita bread can generally be found at specialty stores or an international grocery store.

Reviews

Ingredients:

Adjust Servings
3 lbs lamb loin boneless and sliced thinly

Directions

1.
For the Marinade:
½ cup yogurt, ¼ cup water, 2 tablespoons lemon juice, 1 tablespoon vinegar, 1 tablespoon olive oil, 1 tablespoon paprika, ½ teaspoon turmeric, 1/1/2 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, ½ fenugreek, 1½ teaspoon ginger, 1 tablespoon cardamom, ¼ teaspoon nutmeg, 2 tablespoon garlic powder, 1 teaspoon black pepper, 1/12 teaspoon salt, 4 tablespoons lamb tallow, some Persian cucumbers and turnip pickles to serve on the side.
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.
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2.
For the onion salad:
2 large, sweet onions sliced thin, ½ bunch Italian parsley chopped fine, 2 tablespoon sumac, Salt and pepper to taste.
In a bowl, add the sliced onion and mix with Italian parsley, sumac, salt, and pepper. Set the bowl aside until ready for use.
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3.
For Sliced Roasted Tomatoes:
2 tablespoons olive oil, 6 Roma tomatoes sliced thick, Salt and pepper to taste.
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.
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4.
For Shawarma Tahini Sauce:
1½ cup tahini sauce, ½ cup plain yogurt, 3 cloves of garlic minced, juice of 2 lemons, salt and pepper to taste.
In a small bowl, whisk all the ingredients together.
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5.
When you are ready to cook, over high heat using a cast iron pan 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.
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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. Serve the wrap with extra pickles and more of the tahini yogurt sauce for dipping.
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7.
How to Store Lamb Shawarma?
If you have leftover lamb shawarma, let it cool to room temperature, and store it in an airtight container. Lamb shawarma can be kept in the refrigerator for about 3-4 days.
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Notes
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