This is lamb leg sliced thin, marinated in a heavy-handed spice rub (cumin, coriander, turmeric, paprika, cinnamon, garlic), and seared in a hot pan until the edges char and the inside stays pink. The marinating time matters, at least an hour, or overnight if you’re planning ahead.
Warm the flatbread, load it with the sliced lamb, pickled turnips or red onion, fresh vegetables, and a drizzle of tahini or garlic sauce. The wraps take about 90 minutes total, but most of that is marinating time, the actual cooking is fast.
Marinating the Lamb
In a large bowl, combine the olive oil, cumin, coriander, turmeric, smoked paprika, cinnamon, allspice, cayenne, grated garlic, lemon juice, and salt. Mix well. Add the thinly sliced lamb and toss until every piece is evenly coated with the spice mixture. Cover and refrigerate for at least one hour, or up to overnight. The longer it marinates, the deeper the flavor. 
Roasting for Maximum Char
Preheat the oven to 450°F. Spread the marinated lamb slices in a single layer on two rimmed baking sheets. Don’t crowd them or they’ll steam instead of roast. Roast for twelve to fifteen minutes until the lamb is charred at the edges and cooked through. For extra char, turn on the broiler for the last two minutes. Watch closely so they don’t burn. The edges should be crispy and slightly blackened.
Making Tahini Sauce and Assembling
Whisk together the tahini, lemon juice, water, and grated garlic until smooth. The sauce should be pourable. If it’s too thick, add more water a tablespoon at a time. Warm the pita breads. Pile the roasted shawarma lamb onto each pita. Top with halved cherry tomatoes, diced cucumber, pickled red onions, a generous drizzle of tahini sauce, and fresh parsley and mint. Roll up tightly and serve immediately.
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Lamb Shawarma Wraps
- Total Time: 90 minutes
- Yield: 6 servings 1x
Description
Lamb shawarma at home will never replicate the rotating spit at a street stall, but you can get remarkably close with a hot oven and the right spice blend. Thinly sliced lamb leg marinated in a warm, aromatic mix of cumin, coriander, turmeric, and cinnamon, roasted until charred at the edges, then piled into warm pita with tahini sauce, pickled onions, and fresh herbs. It is messy, fragrant, and deeply satisfying.
Ingredients
- 2 lbs boneless leg of lamb, sliced 1/4-inch thick against the grain
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, grated
- Juice of 1 lemon
- 2 teaspoons kosher salt
- 6 large pita breads, warmed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced and pickled in red wine vinegar
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, grated
- Fresh flat-leaf parsley and mint
Instructions
- Combine the olive oil, cumin, coriander, turmeric, paprika, cinnamon, allspice, cayenne, garlic, lemon juice, and salt. Toss with the sliced lamb until well coated. Marinate at least 1 hour, or refrigerate up to overnight.
- Preheat oven to 450°F. Spread the lamb slices in a single layer on two rimmed baking sheets — do not crowd them.
- Roast 12 to 15 minutes until the lamb is charred at the edges and cooked through. For extra char, broil for the last 2 minutes.
- Make the tahini sauce: whisk together tahini, lemon juice, water, and grated garlic until smooth. It should be pourable — add more water if needed.
- Warm the pita breads. Pile shawarma lamb onto each pita. Top with tomatoes, cucumber, pickled onions, a generous drizzle of tahini sauce, and fresh herbs.
- Roll up tightly and serve immediately.
Notes
- Slicing the lamb thin and spreading it in a single layer is the key to getting those charred, crispy edges that define good shawarma.
- The spice marinade needs at least an hour to penetrate the meat — overnight in the fridge produces the most flavorful result.
- Tahini sauce should be the consistency of heavy cream. It thickens as it sits, so thin it with water right before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4
- Sodium: 780
- Fat: 28
- Carbohydrates: 32
- Fiber: 3
- Protein: 36
- Cholesterol: 95
Frequently Asked Questions
Can I use a different cut of lamb?
Boneless leg of lamb is ideal because it’s lean enough to slice thin and flavorful enough to stand up to the spices. Lamb shoulder will work but has more fat.
Can I grill this instead of roasting?
Yes. Thread the marinated lamb slices onto skewers and grill over high heat for three to four minutes per side until charred and cooked through.
How do I make pickled onions?
Thinly slice half a red onion and submerge it in red wine vinegar with a pinch of salt and sugar. Let it sit for at least fifteen minutes. The onions will turn bright pink and mellow in flavor.
Can I use lamb shoulder instead of leg?
So good with the tahini sauce.
Solid recipe. My only complaint is the lamb dried out a bit at high heat, maybe my slices were too thin? Next time I’ll watch it more carefully.
Made these for a friday night dinner and everyone went back for seconds. The spice blend on the lamb is so good. Pickled turnips were hard to find near me so I used pickled red onion instead and it worked great.
I had the same issue with finding turnips, and red onions were a great substitute for me too. Glad you’re enjoying the recipe!