Low Carb Lamb Shawarma

Dive into the mouthwatering world of Middle Eastern flavors with this Low Carb Lamb Shawarma recipe, a healthy twist on a beloved classic. Tender strips of boneless lamb marinate in a fragrant blend of cumin, coriander, paprika, and a hint of cinnamon, bringing warmth and depth to every bite. Oven-roasted to perfection for a charred yet juicy finish, the lamb rests atop a bed of crisp romaine lettuce, refreshing cucumber, sweet cherry tomatoes, and zesty red onion. A drizzle of creamy Greek yogurt and a sprinkle of fresh parsley elevate this dish to restaurant-quality status—all while remaining gluten-free and keto-friendly. Perfect as a salad or wrapped in lettuce for a handheld feast, this low-carb shawarma is a vibrant, satisfying option for both busy weeknights and special occasions.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless leg of lamb, trimmed and cut into thin strips
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 2 teaspoons Ground cumin
• 1.5 teaspoons Ground coriander
• 1 teaspoon Ground paprika
• 1 teaspoon Ground allspice
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 0.5 cup Greek yogurt
• 2 cups Romaine lettuce, shredded
• 1 cup Cucumber, sliced
• 1 cup Cherry tomatoes, halved
• 0.5 Red onion, thinly sliced
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, allspice, turmeric, cayenne pepper, cinnamon, salt, black pepper, and lemon juice.

Step 2

Add the lamb strips to the bowl and toss well to coat the meat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 3

Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.

Step 4

Spread the marinated lamb strips evenly on the prepared baking sheet.

Step 5

Bake in the preheated oven for 20-25 minutes, or until the lamb is cooked through and slightly charred on the edges, stirring once halfway through cooking.

Step 6

While the lamb is baking, prepare the vegetables. Arrange shredded romaine lettuce, sliced cucumber, cherry tomatoes, and red onion on a serving platter.

Step 7

Once the lamb is cooked, remove it from the oven and allow it to rest for a few minutes.

Step 8

To serve, place a portion of the cooked lamb over the prepared vegetables.

Step 9

Drizzle with Greek yogurt and garnish with chopped parsley.

Step 10

Enjoy your low-carb lamb shawarma as a salad or wrap it in a large lettuce leaf for a handheld meal.

Nutrition Facts

Serving size	(1513.9g)

Amount per serving	% Daily Value*
Calories	2225.3

Total Fat 168.6g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 548.3mg	0%
Sodium 2953.9mg	0%
Total Carbohydrate 44.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 15.3g
Protein 153.8g	0%

Vitamin D 0IU	0%
Calcium 498.7mg	0%
Iron 22.3mg	0%
Potassium 4253.6mg	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: 65.6%

Protein: 26.6%

Carbs: 7.7%