Lebanese Lamb Shawarma Wrap
Tender spiced lamb with tahini sauce, crisp vegetables, and warm pita—a quick Lebanese handheld that tastes like a street-food classic. Ready in 20 minutes using storebought rotisserie lamb or quickly pan-seared strips.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb lamb shoulder, thinly sliced
- 1 tsp paprika
- ¾ tsp cumin
- 2 cloves garlic, minced
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 pieces pita bread
- 1 combination tomato, cucumber, and fresh parsley for serving
Instructions
- 1
Combine paprika, cumin, and minced garlic in a small bowl, stirring until evenly mixed so the spices are distributed throughout.
- 2
Whisk tahini and lemon juice together in a small bowl until smooth and pale, about 30 seconds; add 1 tablespoon water if too thick.
- 3
Slice the tomato crosswise into thin rounds about 1/4-inch thick, then cut each round into halves or quarters; roughly chop the cucumber into 1/4-inch pieces.
- 4
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 5
Spread the lamb slices on a cutting board and sprinkle the spice mixture evenly over all sides; toss gently so the spices coat all the meat.
- 6
Pour the seasoned lamb into the hot skillet and spread it in a single layer; cook without stirring for 3 minutes until the bottom edges turn deep brown.
- 7
Stir the lamb once with a wooden spoon, breaking up any clumps, then cook for 2 more minutes until the meat is no longer pink inside and the surface is deeply browned.
- 8
Place each pita bread directly on the stovetop grate over low heat for 20 seconds per side, turning with tongs until lightly charred and warm; or wrap in foil and warm in a 350°F oven for 5 minutes.
- 9
Lay each warm pita flat on a plate and drizzle 1.5 tablespoons of tahini sauce down the center of each piece.
- 10
Divide the cooked lamb evenly between the two pitas, piling it on top of the sauce in the center.
- 11
Top the lamb with equal amounts of tomato pieces, cucumber pieces, and fresh parsley scattered across the top of each pita.
- 12
Fold the bottom third of each pita up and over the filling, then fold one side inward, then the other side, so it forms a snug wrap; roll or eat with both hands.
Tools you’ll need
- small mixing bowl (for spices)
- small mixing bowl (for tahini sauce)
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon
- tongs
- plate
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