Lamb Shawarma

Succulent and aromatic, this Lamb Shawarma recipe brings the flavors of the Middle East right to your kitchen. Tender strips of boneless lamb shoulder are marinated in a rich blend of warm spices—like cumin, coriander, cinnamon, and cardamom—mixed with olive oil, yogurt, and a splash of tangy lemon juice for ultimate flavor infusion. Slowly roasted to perfection until juicy and crisply edged, the lamb is served atop warm pita or flatbreads, generously topped with fresh parsley, sliced tomatoes, onions, and creamy tahini sauce. Perfect for a crowd-pleasing dinner or lunch, this easy homemade shawarma masterfully balances spice, texture, and freshness, making it an irresistible alternative to takeout. Whether you’re hosting a gathering or indulging in a weeknight treat, this recipe guarantees a fragrant and flavorful experience.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pounds Boneless lamb shoulder
• 0.25 cup Olive oil
• 0.5 cup Plain yogurt
• 0.25 cup Lemon juice
• 4 Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground allspice
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground cardamom
• 0.5 teaspoon Ground nutmeg
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 8 Pita bread or flatbreads
• 0.5 cup Fresh parsley, chopped
• 2 Tomato, sliced
• 1 Onion, sliced
• 0.5 cup Tahini sauce

Directions

Step 1

Trim excess fat from the lamb and cut it into thin strips or chunks.

Step 2

In a large bowl, combine olive oil, yogurt, lemon juice, and minced garlic.

Step 3

Add cumin, coriander, allspice, cinnamon, cardamom, nutmeg, paprika, cayenne pepper, salt, and black pepper to the bowl. Mix well to form a marinade.

Step 4

Place the lamb pieces into the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, ideally overnight, to allow flavors to develop.

Step 5

Preheat your oven to 400°F (200°C).

Step 6

Place the marinated lamb in a single layer on a baking sheet lined with parchment paper or foil.

Step 7

Roast the lamb in the oven for 25-30 minutes, or until cooked through and slightly crispy on the edges.

Step 8

Remove from the oven and let the lamb rest for 5 minutes.

Step 9

Warm the pita or flatbread in a dry pan or on a grill.

Step 10

Assemble the shawarma by placing lamb on the flatbread, then topping with sliced tomatoes, onions, fresh parsley, and a generous drizzle of tahini sauce.

Step 11

Roll the bread tightly around the filling to form a wrap. Serve immediately and enjoy.

Nutrition Facts

Serving size	(2196.7g)

Amount per serving	% Daily Value*
Calories	4738.2

Total Fat 287.8g	0%
Saturated Fat 89.8g	0%
Polyunsaturated Fat 5.4g
Cholesterol 687.7mg	0%
Sodium 8180.5mg	0%
Total Carbohydrate 329.9g	0%
Dietary Fiber 36.5g	0%
Total Sugars 29.4g
Protein 234.2g	0%

Vitamin D 58.8IU	0%
Calcium 1155.7mg	0%
Iron 45.8mg	0%
Potassium 5530.7mg	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: 53.4%

Protein: 19.3%

Carbs: 27.2%