Lamb Shawarma
Lamb Shawarma
Ingredients
For the Lamb
- 2 pounds boneless lamb shoulder or leg, thinly sliced against the grain
For the Lamb Marinade
- 2 tablespoons shawarma seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice, freshly squeezed
For the Vegetable Salad
- 2 roma tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 jalapeño, diced, seeds removed for less heat if desired
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon sumac
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Tahini Sauce
- 2 cloves garlic, grated
- 3 tablespoons lemon juice, freshly squeezed
- 1/2 cup tahini paste
- 1/4 cup cold water, or as needed
For Assembly
- 4 large flatbreads, such as lavash or saj bread
- 2 cups french fries, cooked
- 1/2 cup pickled green peppers, sliced
- 2 tablespoons pomegranate molasses, or as needed
Instructions
- 1
In a large bowl, combine the thinly sliced lamb with shawarma seasoning, smoked paprika, salt, black pepper, and lemon juice. Mix thoroughly with your hands until the lamb is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to marinate.
⏱️ 5 min
- 2
While the lamb marinates, prepare the vegetable salad. In a medium bowl, combine the sliced tomatoes, thinly sliced red onion, diced jalapeño, chopped fresh mint, and chopped fresh parsley. Add the lemon juice, olive oil, sumac, salt, and black pepper. Toss gently to combine and set aside.
⏱️ 10 min
- 3
Prepare the tahini sauce. In a small bowl, combine the grated garlic and lemon juice. Let it sit for a minute. Add the tahini paste and whisk vigorously. Gradually add the cold water, whisking continuously, until the sauce is smooth, creamy, and pourable. Adjust water as needed for desired consistency. Set aside.
⏱️ 5 min
- 4
Preheat your oven's broiler to high. Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, add the marinated lamb in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the lamb for 3-5 minutes until the bottom side is browned and caramelized.
⏱️ 10 min - 5
Once the bottom is seared, transfer the skillet to the preheated broiler. Broil for 3-5 minutes, or until the top side of the lamb is crisped and cooked through. Watch carefully to prevent burning.
⏱️ 5 min•🌡️ 450
- 6
Remove the skillet from the oven. Immediately place one large flatbread directly on top of the cooked lamb in the pan. Allow it to warm for about 30 seconds to 1 minute, absorbing some of the lamb's juices and flavor.
⏱️ 1 min
- 7
Transfer the warmed flatbread to a clean cutting board. Spread a generous amount of the prepared tahini sauce down the center of the flatbread. Layer with a portion of the cooked lamb, followed by some cooked french fries, a spoonful of the fresh vegetable salad, and a few slices of pickled green peppers. Drizzle with pomegranate molasses.
⏱️ 3 min
- 8
Tightly roll the flatbread into a wrap, tucking in the ends as you go. Repeat with the remaining flatbreads and fillings. Serve immediately, garnished with additional drizzles of tahini sauce and pomegranate molasses if desired.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Lamb Shawarma
Ingredients
For the Lamb
- 2 pounds boneless lamb shoulder or leg, thinly sliced against the grain
For the Lamb Marinade
- 2 tablespoons shawarma seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice, freshly squeezed
For the Vegetable Salad
- 2 roma tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 jalapeño, diced, seeds removed for less heat if desired
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon sumac
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Tahini Sauce
- 2 cloves garlic, grated
- 3 tablespoons lemon juice, freshly squeezed
- 1/2 cup tahini paste
- 1/4 cup cold water, or as needed
For Assembly
- 4 large flatbreads, such as lavash or saj bread
- 2 cups french fries, cooked
- 1/2 cup pickled green peppers, sliced
- 2 tablespoons pomegranate molasses, or as needed
Instructions
- 1
In a large bowl, combine the thinly sliced lamb with shawarma seasoning, smoked paprika, salt, black pepper, and lemon juice. Mix thoroughly with your hands until the lamb is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to marinate.
⏱️ 5 min - 2
While the lamb marinates, prepare the vegetable salad. In a medium bowl, combine the sliced tomatoes, thinly sliced red onion, diced jalapeño, chopped fresh mint, and chopped fresh parsley. Add the lemon juice, olive oil, sumac, salt, and black pepper. Toss gently to combine and set aside.
⏱️ 10 min - 3
Prepare the tahini sauce. In a small bowl, combine the grated garlic and lemon juice. Let it sit for a minute. Add the tahini paste and whisk vigorously. Gradually add the cold water, whisking continuously, until the sauce is smooth, creamy, and pourable. Adjust water as needed for desired consistency. Set aside.
⏱️ 5 min - 4
Preheat your oven's broiler to high. Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, add the marinated lamb in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the lamb for 3-5 minutes until the bottom side is browned and caramelized.
⏱️ 10 min - 5
Once the bottom is seared, transfer the skillet to the preheated broiler. Broil for 3-5 minutes, or until the top side of the lamb is crisped and cooked through. Watch carefully to prevent burning.
⏱️ 5 min•🌡️ 450 - 6
Remove the skillet from the oven. Immediately place one large flatbread directly on top of the cooked lamb in the pan. Allow it to warm for about 30 seconds to 1 minute, absorbing some of the lamb's juices and flavor.
⏱️ 1 min - 7
Transfer the warmed flatbread to a clean cutting board. Spread a generous amount of the prepared tahini sauce down the center of the flatbread. Layer with a portion of the cooked lamb, followed by some cooked french fries, a spoonful of the fresh vegetable salad, and a few slices of pickled green peppers. Drizzle with pomegranate molasses.
⏱️ 3 min - 8
Tightly roll the flatbread into a wrap, tucking in the ends as you go. Repeat with the remaining flatbreads and fillings. Serve immediately, garnished with additional drizzles of tahini sauce and pomegranate molasses if desired.
⏱️ 6 min