Lamb Shawarma
Tender marinated lamb cooked on a vertical rotisserie, then sliced thin and served in warm pita with tahini sauce and fresh vegetables. A vibrant Mediterranean street food favorite with warm spices and cooling yogurt.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder, thinly sliced
- ¼ cup olive oil
- 3 tbsp lemon juice
- 4 clove garlic cloves, minced
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 8 piece warm pita bread
- ½ cup tahini sauce
- 2 medium tomatoes, diced
- 1 medium cucumber, diced
- ½ medium red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 1 whole lemon wedges
Instructions
- 1
In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cayenne, oregano, salt, and pepper to make the marinade.
- 2
Add the thinly sliced lamb to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- 3
Heat a 12-inch cast iron skillet or griddle over medium-high heat until very hot.
- 4
Working in batches to avoid crowding, cook the marinated lamb for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
- 5
Warm the pita bread directly over the skillet or in a dry pan for 30 seconds per side.
- 6
Lay each pita flat and drizzle with tahini sauce.
- 7
Fill with cooked lamb, diced tomatoes, cucumber, red onion, and fresh parsley.
- 8
Fold or wrap the pita around the filling and serve immediately with lemon wedges.
Tools you’ll need
- 12-inch cast iron skillet
- mixing bowl
- cutting board
- sharp knife
- measuring spoons
- measuring cups
- tongs
- wooden spoon
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