Low Sodium Lamb Shawarma

Savor the mouthwatering flavors of homemade Low Sodium Lamb Shawarma, a heart-healthy twist on a Middle Eastern classic. This recipe features tender, marinated lamb shoulder infused with a fragrant blend of cumin, coriander, paprika, and a hint of cinnamon, all roasted to perfection for a crisp, flavorful finish. By omitting added salt and relying on a zesty marinade of garlic, lemon juice, and optional yogurt for natural tenderness, this dish is perfect for those seeking a low sodium yet irresistibly savory option. Serve the juicy lamb in warm whole wheat pita bread, topped with crunchy cucumbers, ripe tomatoes, fresh parsley, and a drizzle of creamy tahini sauce. Ready in under 2 hours, this wholesome shawarma is a meal prep-friendly delight for weeknight dinners or special gatherings. Healthy, flavorful, and easy to assemble, this recipe is bound to become a new family favorite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 kg Lamb shoulder (boneless)
• 3 tablespoons Olive oil
• 4 pieces Garlic cloves, minced
• 2 tablespoons Lemon juice
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Paprika
• 1 teaspoon Ground allspice
• 0.5 teaspoon Cinnamon
• 1 teaspoon Ground black pepper
• 1 teaspoon Onion powder
• 100 grams Yogurt (optional for marinade)
• 6 pieces Whole wheat pita bread
• 0.5 cup Fresh parsley, chopped
• 2 medium Tomatoes, thinly sliced
• 2 medium Cucumbers, thinly sliced
• 0.5 cup Tahini sauce (for serving)

Directions

Step 1

Begin by trimming any excess fat from the lamb shoulder and cut it into thin strips.

Step 2

In a large mixing bowl, combine olive oil, minced garlic, lemon juice, cumin, coriander, paprika, allspice, cinnamon, black pepper, and onion powder. If desired, add the yogurt to help tenderize the meat further.

Step 3

Place the lamb strips in the bowl and mix well to ensure the meat is evenly coated in the marinade.

Step 4

Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Step 5

When ready to cook, preheat your oven to 200°C (390°F).

Step 6

Spread the marinated lamb strips on a baking sheet lined with parchment paper.

Step 7

Roast in the preheated oven for approximately 30 minutes, stirring halfway through, until the lamb is cooked through and slightly crisp on the edges.

Step 8

While the lamb is cooking, prepare the pita bread, parsley, tomatoes, and cucumbers.

Step 9

Once the lamb is cooked, assemble the shawarma by placing some lamb strips in each pita bread.

Step 10

Top with fresh parsley, tomato and cucumber slices, and drizzle with tahini sauce.

Step 11

Fold the pita bread to enclose the filling, serve warm, and enjoy!

Nutrition Facts

Serving size	(2103.7g)

Amount per serving	% Daily Value*
Calories	4422.0

Total Fat 288.0g	0%
Saturated Fat 94.3g	0%
Polyunsaturated Fat 7.8g
Cholesterol 763mg	0%
Sodium 2591.9mg	0%
Total Carbohydrate 255.6g	0%
Dietary Fiber 41.3g	0%
Total Sugars 24.9g
Protein 239.2g	0%

Vitamin D 0IU	0%
Calcium 809.5mg	0%
Iron 46.2mg	0%
Potassium 5678.8mg	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: 56.7%

Protein: 20.9%

Carbs: 22.4%