Homemade Lamb Shawarma Extravaganza

Ingredients

  • 1 kg boneless lamb shoulder
  • 4 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Shawarma Sauce:
  • 1 cup Greek yogurt
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • Salt to taste
  • To serve:
  • Pita bread
  • Fresh vegetables such as lettuce, tomatoes, cucumbers
  • Pickles

Steps and instructions

  1. Cut the lamb into thin strips and place them in a large bowl.
  2. In a separate bowl, mix together the minced garlic, ground coriander, ground turmeric, ground cumin, ground cinnamon, paprika, cayenne pepper, lemon juice, olive oil, salt, and black pepper. This will be your marinade.
  3. Pour the marinade over the lamb strips and mix well, ensuring that all the meat is coated. Cover the bowl and refrigerate for at least 2 hours, or overnight if time allows.
  4. While the lamb is marinating, prepare the shawarma sauce. In a bowl, combine the Greek yogurt, minced garlic, lemon juice, tahini, and salt to taste. Mix until smooth and then refrigerate until needed.
  5. When ready to cook, heat a large pan or griddle over medium heat. Add the marinated lamb strips and cook for about 5-7 minutes on each side, or until the meat is fully cooked and has a nice, golden brown color.
  6. While the meat is cooking, warm up the pita bread in a separate pan or in the oven.
  7. To serve, spread some shawarma sauce on the pita bread, add some cooked lamb strips, and top with fresh vegetables and pickles.
  8. Fold the pita bread over the fillings and enjoy your homemade lamb shawarma.

Tools for making

Recipe variations

  • Chicken Shawarma: Substitute the lamb with boneless chicken thighs or breasts.
  • Beef Shawarma: Replace the lamb with thinly sliced beef, such as flank steak or sirloin.
  • Vegan Shawarma: Use tofu, tempeh, or seitan as a meat substitute and marinate it with the same spices and flavors.
  • Vegetarian Shawarma: Skip the meat altogether and load up the pita bread with grilled vegetables like bell peppers, zucchini, and eggplant.
  • Spicy Shawarma: Add extra cayenne pepper or chili flakes to the marinade for a spicier kick.
  • Herb-infused Shawarma: Mix in fresh herbs like parsley, cilantro, or mint into the marinade for added freshness and flavor.
  • Extra Garlic Shawarma: Increase the amount of minced garlic in both the marinade and the sauce for a stronger garlic taste.
  • Gluten-Free Shawarma: Serve the marinated meat and toppings in a gluten-free wrap or over a bed of lettuce for a low-carb option.

Recipe overview

This Lamb Shawarma recipe is a delightful and flavorful dish inspired by Middle Eastern street food. It's savory, slightly spicy, and utterly delicious. Composed of thinly sliced marinated lamb cooked to perfection, this shawarma is served in warm pita bread with a creamy tahini-yogurt sauce and fresh, crisp vegetables. Marinating the lamb for a few hours will allow the flavors to fully develop, making the meat tender and flavorful. Don't forget to add pickles for an extra tangy crunch that complements the dish perfectly. Whether for a family dinner or a friendly gathering, this lamb shawarma is sure to impress. Enjoy the process of making this at home and get ready to delve into an authentic culinary treat.

Common questions

  1. How long should I marinate the lamb?
    Marinate the lamb for at least 2 hours, or overnight if time allows. This will allow the flavors to fully infuse into the meat.
  2. Can I use a different cut of lamb?
    While boneless lamb shoulder is recommended for this recipe, you can also use other cuts such as leg of lamb or lamb chops. Just make sure to adjust the cooking time accordingly.
  3. Can I grill the lamb shawarma instead of cooking it on the stovetop?
    Yes, you can certainly grill the marinated lamb strips instead of cooking them on the stovetop. Preheat your grill to medium-high heat and cook the lamb for about 5-7 minutes per side, or until fully cooked.
  4. Can I make the shawarma sauce in advance?
    Yes, you can make the shawarma sauce ahead of time. Simply prepare the sauce, cover it, and refrigerate until needed. It will stay fresh for up to 3-4 days in the refrigerator.
  5. What other toppings or fillings can I add to my lamb shawarma?
    Feel free to add additional toppings such as sliced onions, chopped parsley, or a drizzle of tahini sauce for extra flavor and texture.
  6. Can I use store-bought pita bread?
    Yes, you can use store-bought pita bread for convenience. Simply warm it up in a pan or in the oven before assembling your lamb shawarma.
  7. Can I make a vegetarian version of this recipe?
    Absolutely! You can substitute the lamb with vegetables such as eggplant, mushrooms, or cauliflower florets. Marinate the vegetables in the same spices and cook until tender.

Serving dishes and utensils

  • Cutting board - A sturdy cutting surface to safely chop and prepare the ingredients.
  • Chef's knife - A sharp knife for slicing the lamb and cutting the vegetables.
  • Large bowl - A bowl to marinate the lamb strips.
  • Small bowl - A bowl to mix the shawarma sauce.
  • Griddle or large pan - A cooking surface to cook the marinated lamb strips.
  • Pan or oven - To warm up the pita bread before serving.
  • Spatula or tongs - To flip and handle the lamb strips while cooking.

Origin stories

Shawarma, the Middle Eastern delight that has become popular worldwide, has a history as rich as its flavor. It was originally conceived in the Ottoman Empire, now Turkey, where it was known as "doner kebab" - a term you might still hear in some parts of the world. The concept was simple but brilliant: stack seasoned meat (like our succulent lamb here) on a vertical spit and slowly roast it to perfection, then shave off thin, juicy slices as needed. As the empire expanded, so did the popularity of this dish, eventually reaching the Arabic lands where it took on the name "shawarma". Now, imagine a merchant in a bustling Middle Eastern bazaar, tucking into a freshly made shawarma, the savory aroma of the spices mingling with the scent of a thousand other exotic things. That's the heritage you're partaking in when you bite into this delicious lamb shawarma.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.