Heart-Healthy Lamb Shawarma

Elevate your next meal with this *Heart-Healthy Lamb Shawarma*, a nourishing twist on the traditional Middle Eastern classic. Made with lean lamb leg, marinated in a fragrant blend of olive oil, garlic, cumin, coriander, paprika, and turmeric, this dish balances bold flavors with wholesome ingredients. Baked to tender perfection with a touch of low-sodium chicken broth, the lamb boasts crispy edges without the need for heavy frying. Served on warm whole wheat pita bread and topped with a fresh medley of cherry tomatoes, cucumber, red onion, and parsley, it’s a vibrant, nutrient-packed option. A drizzle of creamy non-fat Greek yogurt tahini sauce and an optional sprinkle of sumac bring it all together for the ultimate guilt-free indulgence. Ready in under an hour and perfect for a balanced dinner, this lamb shawarma proves that healthy eating can be both delicious and satisfying!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Lean lamb leg, trimmed and cut into thin strips
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground paprika
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground allspice
• 2 tablespoons Fresh lemon juice
• 200 milliliters Low-sodium chicken broth
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 pieces Whole wheat pita bread
• 150 grams Cherry tomatoes, halved
• 1 medium Cucumber, sliced
• 0.5 small Red onion, thinly sliced
• 2 tablespoons Fresh parsley, chopped
• 200 grams Non-fat Greek yogurt
• 2 tablespoons Tahini
• 0.5 teaspoon Sumac (optional)

Directions

Step 1

In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground allspice, fresh lemon juice, salt, and black pepper. Mix well to create the marinade.

Step 2

Add the lean lamb strips to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 1 hour in the refrigerator (or overnight for best results).

Step 3

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 4

Spread the marinated lamb strips evenly on the prepared baking sheet and pour over the low-sodium chicken broth.

Step 5

Bake in the preheated oven for 25-30 minutes, or until the lamb is cooked through and slightly crispy on the edges, turning once halfway through.

Step 6

While the lamb is cooking, prepare the toppings by combining cherry tomatoes, cucumber slices, thinly sliced red onion, and fresh parsley in a small bowl.

Step 7

In another bowl, mix the non-fat Greek yogurt with tahini to create a creamy sauce.

Step 8

Warm the whole wheat pita bread in the oven for a few minutes.

Step 9

Once the lamb is ready, assemble the shawarma by spreading a generous spoonful of the yogurt-tahini sauce on each pita bread, followed by the baked lamb, and topped with the prepared vegetable mixture.

Step 10

For an optional finish, sprinkle a pinch of sumac over the top before serving.

Nutrition Facts

Serving size	(1748.6g)

Amount per serving	% Daily Value*
Calories	2341.1

Total Fat 95.9g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 405.9mg	0%
Sodium 2734.6mg	0%
Total Carbohydrate 178.8g	0%
Dietary Fiber 25.3g	0%
Total Sugars 25.7g
Protein 193.0g	0%

Vitamin D 0IU	0%
Calcium 2757.8mg	0%
Iron 10739.6mg	0%
Potassium 3658.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 32.8%

Carbs: 30.4%