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
Units
Scale
- 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