This Lamb Shawarma Salad is your new go-to for wholesome Mediterranean flavor—perfect for lunch, dinner, or meal prep. Tender marinated lamb, crisp veggies, and creamy tahini dressing come together in every satisfying bite.
Type of Cuisine:
Middle Eastern
Prep Time: 30 minutes.
Cook Time: 15 minutes
How Many Servings?
4 servings
This Shawarma Salad is inspired by the shawarma shops lining every corner of my hometown in Jordan. Instead of wrapping it in pita, we serve thinly sliced, spice-marinated lamb over crisp greens and fresh veggies for a hearty, wholesome twist.
Make extra lamb while you’re at it—it’s perfect for shawarma wrap the next day, whether for lunch or dinner. Finished with a zesty tahini dressing, this quick and easy meal is packed with authentic flavor and Mediterranean flair. And if you’re a fan of variety, don’t miss my Chicken Shawarma recipe too—just as bold and easy to love!
Key Ingredients for Your Shawarma Salad
- Bold and Aromatic Marinade: Combine paprika, turmeric, cumin, coriander, cinnamon, fenugreek, ginger, cardamom, nutmeg, garlic powder, black pepper, and salt for a rich, warm spice blend. It imparts savory, slightly sweet, and mildly spicy flavors to the lamb.
- Sautéed Red Onion: Sauté red onions in olive oil with a touch of sumac for a delightful sweetness and tanginess. Sumac adds a citrusy note to the onions.
- Shawarma – Tahini Sauce: Blend creamy tahini paste with yogurt, minced garlic, and fresh lemon juice for a nutty, tangy, and slightly garlicky sauce. It’s a creamy and zesty addition to the salad.
- Herbaceous Salad Mix: Combine freshly chopped mint, dill, and Italian parsley with crisp romaine lettuce, sliced cucumber, halved cherry tomatoes, Kalamata olives, and optional pickles. The salad is a medley of refreshing Mediterranean flavors.
Choosing the Right Lamb Cut
When making your lamb shawarma salad, choosing the right cut of lamb is crucial. Lamb loin works excellently for this recipe due to its leanness and the availability of thinly sliced cuts. Lamb shoulder is another option, known for its tender meat, but it may require marinating for added tenderness.
Now, let’s talk about enhancing the flavor and tenderness of your lamb. Consider incorporating grass-fed lamb tallow into your recipe. This high-quality cooking fat is derived from the fat of grass-fed lambs, offering a rich and delightful depth of flavor. You can easily find grass-fed lamb tallow on Amazon or at specialty stores like Whole Foods.
Serving Lamb Shawarma Salad
I often serve this Middle Eastern salad with complementary dishes like Tunisian couscous. This hearty side dish pairs well with the flavorful Tahini dressing from the salad. And speaking of dressings, you can’t go wrong with some classic dips like hummus, baba ganoush, or muhammara. Moreover, these dips are perfect for dipping your taboon or pita bread into and are sure to be crowd-pleasers. Each of these dips makes for the ideal Middle Eastern salad dressing.
Preparation
Marinate & Prep the Lamb
Before cooking, remove the lamb from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, heat a cast-iron or heavy-duty skillet over high heat until very hot.
Sear the Lamb to Perfection
Remove the lamb from the heat and let it rest for a few minutes before slicing into bite-sized pieces. Keep warm until you're ready to assemble your shawarma salad.
Sauté the Sumac Onions
Remove from heat and set aside—these tangy, savory onions make the perfect topping for your Lamb Shawarma Salad.
Make the Creamy Tahini Sauce
Assemble the Shawarma Salad
Top with cherry tomatoes, cucumber, Kalamata olives, sautéed sumac onions, and sliced lamb. Add pickled turnips and extra cucumber for crunch and color.
Finish & Serve
The result? A beautifully arranged Lamb Shawarma Salad bursting with color, texture, and bold Mediterranean flavor. The mix of fresh herbs, tangy pickled veggies, savory lamb, and creamy tahini brings everything together into a healthy, satisfying meal.
This recipe offers a harmonious blend of textures, vibrant colors, and aromatic spices, perfect for a quick and satisfying meal. Follow the simple steps below and unleash your inner chef with this delightful Lamb Shawarma Salad.
Type of Cuisine:
Middle Eastern
Prep Time: 30 minutes.
Cook Time: 15 minutes
How Many Servings?
4 servings
Ingredients:
| 2 roamain lettuce washed and pat dry chopped roughly | |
| 1 cup of fresh herbs roughly chopped like mint and dill | |
| 1 English cucumber peeled and sliced thin or 4 persian cucumber peeled and sliced thin | |
| 1 cup cherry tomatoes cut in half | |
| 1 cup kalamati olives | |
| 1 cup of fresh herbs roughly chopped mint and dill | |
| ¼ cup chopped italian parsley | |
| Some turnip and cucumber pickles ( optional ) |
For the Lamb Marinade:
| ¼ cup yogurt | |
| 2 tablespoons water | |
| 1 tablespoon lemon juice | |
| 2 teaspoons vinegar | |
| 1 tablespoon olive oil | |
| 1 teaspoon paprika | |
| 1/4 teaspoon turmeric | |
| ½ teaspoon cumin | |
| 1/4 teaspoon coriander | |
| 1/4 teaspoon cinnamon | |
| 1/4 teaspoon fenugreek | |
| 1/4 teaspoon ginger | |
| 1 teaspoon cardamom | |
| 1/8 teaspoon nutmeg | |
| ½ tablespoon garlic powder | |
| ½ teaspoon black pepper | |
| 1 teaspoon salt | |
| 2 tablespoons lamb tallow | |
| 1/2 lb lamb loin boneless and sliced thinly |
For the Saute Red Onion
| One large red onion sliced | |
| 1 tablespoon olive oil | |
| ½ teaspoon sumac |
Sauce for Shawarma Recipe - Tahini Sauce
| 1 1/2 cup tahini paste | |
| ½ cup plain yogurt | |
| 2 cloves garlic minced | |
| 2 lemon juice about ¼ cups | |
| Salt and pepper to taste |
Preparation
Thinly slice the lamb loin and marinate it in a mix of yogurt, water, lemon juice, vinegar, olive oil, and a blend of spices: paprika, turmeric, cumin, coriander, cinnamon, fenugreek, ginger, cardamom, nutmeg, garlic powder, black pepper, and salt. Cover and refrigerate for up to 12 hours. Before cooking, remove the lamb from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, heat a cast-iron or heavy-duty skillet over high heat until very hot.
Add the marinated lamb slices to the hot pan and cook for about 2 minutes per side, or until browned and slightly crispy. In the final 30 seconds, add lamb tallow to the pan and toss to coat the slices—this adds extra richness and tenderness. Remove the lamb from the heat and let it rest for a few minutes before slicing into bite-sized pieces. Keep warm until you're ready to assemble your shawarma salad.
Heat olive oil in a large pan over medium-high heat. Add the sliced red onion and stir to coat. Sprinkle with sumac and mix until evenly coated. Cook, stirring occasionally, for 5–7 minutes until the onions are tender and caramelized to your liking. Remove from heat and set aside—these tangy, savory onions make the perfect topping for your Lamb Shawarma Salad.
In a small bowl, whisk together 1½ cups tahini paste, ½ cup plain yogurt, 2 minced garlic cloves, and ¼ cup lemon juice. Season with salt and pepper to taste. Adjust the consistency with a splash of water if needed for a pourable texture.
On a large serving platter, toss chopped romaine with fresh mint and dill. Drizzle lightly with tahini sauce as a flavorful base. Top with cherry tomatoes, cucumber, Kalamata olives, sautéed sumac onions, and sliced lamb. Add pickled turnips and extra cucumber for crunch and color.
Drizzle more tahini sauce over the top, then sprinkle with chopped parsley for a fresh finish. The result? A beautifully arranged Lamb Shawarma Salad bursting with color, texture, and bold Mediterranean flavor. The mix of fresh herbs, tangy pickled veggies, savory lamb, and creamy tahini brings everything together into a healthy, satisfying meal.
Recipe Tips & Suggestions
Use a Squeeze Bottle for Easy Drizzling
Storing Leftover Tahini
Serving it Family-Style
Prep-Friendly Tip
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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I invite you to try this incredible Lamb Shawarma Salad recipe and experience a burst of flavors like never before! Don’t forget to comment below and let me know your thoughts. I can’t wait to hear about your culinary adventures and how this recipe has brought joy to your table. Happy cooking!