Whole30 Lamb Shawarma

Elevate your meal prep with this irresistibly flavorful Whole30 Lamb Shawarma—a healthy twist on a Middle Eastern classic. Succulent lamb shoulder is marinated in a fragrant blend of cumin, coriander, paprika, turmeric, and allspice, then slow-roasted to tender perfection alongside caramelized red onions. Served on crisp romaine lettuce leaves and topped with fresh slices of cucumber and tomato, this dish is as vibrant as it is satisfying. Packed with bold spices, minimal prep time, and entirely Whole30-compliant ingredients, this lamb shawarma makes for a nutritious, gluten-free, and dairy-free meal that's perfect for clean eating. Ideal for dinner or meal prep, this recipe comes together in just 20 minutes of prep, leaving your oven to do the rest!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 pounds Lamb shoulder
• 3 tablespoons Olive oil
• 4 large Garlic cloves
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Paprika
• 1 teaspoon Ground allspice
• 1 teaspoon Ground turmeric
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 large Red onion
• 2 tablespoons Lemon juice
• 8 large Romaine lettuce leaves
• 1 large Cucumber
• 1 large Tomato

Directions

Step 1

Start by trimming the lamb shoulder of excess fat and cut it into large chunks.

Step 2

In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, ground allspice, ground turmeric, salt, and black pepper to form a marinade.

Step 3

Add the lamb chunks to the bowl and massage the marinade into the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Step 4

Preheat your oven to 325°F (165°C).

Step 5

Peel and slice the red onion into thin rings and spread them over the bottom of a roasting pan.

Step 6

Place the marinated lamb on top of the onions in the roasting pan.

Step 7

Cover the roasting pan with aluminum foil and place it in the oven. Roast the lamb for approximately 2 hours, or until the meat is tender and can be easily shredded with a fork.

Step 8

Once cooked, remove the lamb from the oven, let it rest for a few minutes, and then shred the meat with two forks.

Step 9

Transfer the shredded lamb back into the roasting pan to soak up the juices and squeeze fresh lemon juice over the top, tossing gently to coat.

Step 10

Prepare the fresh vegetables by washing and drying the romaine lettuce leaves, slicing the cucumber into thin rounds, and dicing the tomato.

Step 11

To serve, arrange the shredded lamb on the romaine lettuce leaves and top with cucumber slices and diced tomato.

Step 12

Optional: Drizzle some additional lemon juice or a Whole30-compliant dressing on top before serving.

Nutrition Facts

Serving size	(1842.1g)

Amount per serving	% Daily Value*
Calories	3219.2

Total Fat 238.0g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 907.2mg	0%
Sodium 4917.2mg	0%
Total Carbohydrate 69.6g	0%
Dietary Fiber 14.3g	0%
Total Sugars 30.4g
Protein 203.4g	0%

Vitamin D 0IU	0%
Calcium 455.4mg	0%
Iron 26.1mg	0%
Potassium 4241.3mg	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: 66.2%

Protein: 25.2%

Carbs: 8.6%