Paleo Lamb Shawarma

Dive into the vibrant flavors of the Middle East with this Paleo Lamb Shawarma, a wholesome and aromatic dish that’s both satisfying and nutrient-packed. Tender slices of marinated boneless leg of lamb are infused with a bold blend of spices like cumin, coriander, paprika, and cinnamon, then slow-roasted to juicy perfection. Served on a crisp bed of romaine lettuce and topped with fresh parsley, sliced tomatoes, and cucumber, this grain-free and dairy-free recipe offers a healthier twist on the traditional shawarma. Whether you're meal-prepping or hosting a dinner, this paleo-friendly creation is perfect for anyone seeking a flavorful, low-carb option that doesn’t compromise on taste.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 pounds Boneless leg of lamb
• 3 tablespoons Olive oil
• 4 Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Ground paprika
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Cayenne pepper
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 Lemon, juiced
• 1 Onion, thinly sliced
• 0.5 cup Fresh parsley, chopped
• 1 head Romaine lettuce leaves
• 2 Tomatoes, sliced
• 1 Cucumber, sliced

Directions

Step 1

Start by preparing the marinade. In a small bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Mix until well combined.

Step 2

Place the boneless leg of lamb in a large mixing bowl. Pour the marinade over the lamb and use your hands to massage it thoroughly into the meat. Ensure the lamb is fully coated with the marinade.

Step 3

Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

Remove the lamb from the refrigerator and let it come to room temperature. Spread the thinly sliced onion over the lamb.

Step 6

Transfer the lamb and onions to a roasting pan and place it in the oven. Roast for 50-60 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.

Step 7

Once cooked, remove the lamb from the oven and let it rest for at least 10 minutes before slicing.

Step 8

Slice the lamb thinly across the grain and serve the sliced lamb on a bed of romaine lettuce leaves.

Step 9

Top with fresh parsley, sliced tomatoes, and sliced cucumber.

Step 10

Serve the Paleo Lamb Shawarma immediately while warm.

Nutrition Facts

Serving size	(2095.3g)

Amount per serving	% Daily Value*
Calories	2562.8

Total Fat 161.6g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 725.7mg	0%
Sodium 4323.2mg	0%
Total Carbohydrate 64.7g	0%
Dietary Fiber 27.1g	0%
Total Sugars 21.3g
Protein 222.0g	0%

Vitamin D 0IU	0%
Calcium 803.8mg	0%
Iron 39.4mg	0%
Potassium 6714.6mg	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: 55.9%

Protein: 34.1%

Carbs: 9.9%