Lamb Shawarma is a mouthwatering dish that brings the rich, savory flavors of the Middle East to life in every bite. Slow-cooked to tender perfection, the lamb is infused with aromatic spices, creating a complex depth of flavor that pairs beautifully with the crispy, golden exterior. Each slice of the lamb is a melt-in-your-mouth experience, combining smoky, earthy notes with hints of garlic, cumin, and coriander. Wrapped in soft, warm flatbread and often topped with fresh vegetables, creamy sauces, and pickled delights, Lamb Shawarma offers a satisfying and flavorful meal that’s perfect for any time of day. Its irresistible combination of textures and spices makes it a beloved street food and a comforting indulgence.
Lamb Shawarma
Lamb Shawarma is a popular Middle Eastern dish made from marinated lamb that is slow-cooked on a vertical rotisserie until tender and flavorful.
Ingredients
- ½ cup plain yogurt
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ teaspoon ground mace
- 1 teaspoon cayenne pepper
- 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips
Instructions
- In a large mixing bowl, combine the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until well-mixed. Add the lamb strips and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours to allow the flavors to meld—longer marination enhances the taste. This step ensures the lamb absorbs the spices and tenderizes for maximum flavor.
- Heat a large skillet over high heat and cook the marinated lamb strips in batches, ensuring they are in a single layer. Cook for about 5 minutes, turning occasionally, until the fat has rendered, the meat is browned, and there’s no pink remaining inside. This method allows the lamb to cook evenly, ensuring it becomes tender and develops a rich, caramelized flavor.
