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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:
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
Make the Marinade
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 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.
2
Prepare the Onion Salad
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.
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.
3
Roast the Tomatoes
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.
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.
4
Make the Shawarma Tahini Sauce
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.
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.
5
Cook the Lamb
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.
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.
6
Assemble the Lamb Shawarma Wrap
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!
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!
7
To Serve:
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!
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!