📝 About This Recipe
Experience the soul of Middle Eastern street food with this deeply aromatic Lamb Shawarma, featuring tender ribbons of leg of lamb marinated in a complex blend of warm spices and citrus. This recipe replicates the traditional vertical rotisserie depth by using a high-heat roasting technique that creates irresistible charred edges and a succulent interior. Served in warm pita with zesty pickles and a velvety garlic sauce, it is a masterclass in balancing rich, savory fats with bright, acidic accents.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Boneless Lamb Leg (thinly sliced into 2-inch strips against the grain)
- 1/2 cup Greek Yogurt (full fat for tenderness)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Olive Oil (extra virgin)
- 6 cloves Garlic (minced into a paste)
The Shawarma Spice Blend
- 2 teaspoons Ground Cumin
- 2 teaspoons Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
For Serving
- 6 pieces Pita Bread (large, soft pockets)
- 1 Red Onion (thinly sliced and tossed with sumac)
- 1 cup Tahini Sauce or Toum (for drizzling)
- 1/2 cup Pickled Turnips or Cucumbers (sliced)
- 1/2 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, and minced garlic until smooth.
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2
Add the cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and pepper to the yogurt mixture. Stir well to create a fragrant, orange-hued marinade.
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3
Place the thinly sliced lamb strips into the bowl. Massage the marinade into the meat with your hands (wear gloves if preferred) to ensure every piece is thoroughly coated.
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4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 24 hours) is ideal for maximum flavor penetration and tenderization.
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5
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
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6
Spread the marinated lamb across the baking sheet in a single, even layer. Do not crowd the pan; use two sheets if necessary to ensure the meat roasts rather than steams.
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7
Roast in the center of the oven for 30-35 minutes. Halfway through, use a spatula to toss the meat to ensure even browning.
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8
Switch the oven to the broiler setting for the final 3-5 minutes. Watch closely as the edges of the lamb become dark, crispy, and caramelized, mimicking the texture of a spit-roast.
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9
Remove from the oven and let the meat rest on the tray for 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent.
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10
While the meat rests, briefly warm your pita breads in the oven or over a gas flame until soft and pliable.
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11
Assemble by spreading a generous amount of garlic toum or tahini sauce on the pita, followed by a heap of the roasted lamb.
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12
Top with sumac-dusted onions, pickles, and fresh parsley. Roll tightly and serve immediately while the lamb is sizzling hot.
💡 Chef's Tips
For the best texture, slice the lamb while it is partially frozen; this allows for paper-thin strips that crisp up beautifully. Don't skip the yogurt in the marinade—the lactic acid is essential for breaking down the tough fibers in the lamb leg. If you find the lamb is releasing too much liquid during roasting, carefully drain the excess fat halfway through to help the meat brown. Authentic shawarma is about contrast; ensure your pickles are very cold and acidic to cut through the richness of the meat. If you don't have a leg of lamb, a lamb shoulder is a great substitute as it has a higher fat content which stays moist under high heat.
🍽️ Serving Suggestions
Pair with a crisp, chilled Lebanese White Wine or a dry Rosé to balance the spices. Serve alongside a bowl of Fattoush salad for a refreshing, crunchy contrast. A side of turmeric-stained Basmati rice is perfect if you prefer a platter over a wrap. Provide extra bowls of homemade Hummus and Baba Ganoush for dipping. Finish the meal with a hot glass of Mint Tea to aid digestion after the rich meal.