middle-easternLamb Shawarma
Thinly shaved marinated lamb leg seared crisp on a hot griddle, wrapped in pita with creamy tahini sauce, sumac onions, and parsley.
- Prep:
- 20 minutes
- Cook:
- 20 minutes
- Waiting:
- 3 hours (marinating the lamb)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Marinade
3 hoursSlice the lamb very thin. Mix the olive oil, half of the lemon juice, the yogurt, cumin, ground coriander, cardamom, half of the garlic and 1 teaspoon of salt, coat the lamb and refrigerate for 3 hours.
Success cueThe lamb is evenly coated with the marinade.
- 02
Tahini sauce
5 minutesWhisk the tahini with the rest of the lemon juice, the rest of the garlic (crushed) and a pinch of salt, adding ice water little by little until smooth.
Success cueThe sauce is smooth, pale and pourable.
- 03
Sumac onions
5 minutesSlice the onion thinly and mix with the sumac and chopped parsley.
Success cueThe onion is evenly coated with sumac.
- 04
Searing
8 minutesHigh heatHeat a cast-iron pan over high heat until it smokes and cook the lamb in two batches for 3 to 4 minutes each.
Success cueThe edges are browned and crisp and no pink remains.
- 05
Assembly
5 minutesSpread tahini sauce on the warm pita, add the lamb, sumac onions and tomato slices, and roll up tightly.
Success cueThe rolls are tight and hold their shape.
- 06
Toasting
2 minutesMedium heatToast the rolls seam side down in a pan over medium heat for 1 to 2 minutes.
Success cueThe bread is golden and crisp.
Cooking tips
Rendering a bit of lamb tail fat (liyyeh) with the meat imparts iconic street cart aroma.
- • Marinating for at least 3 hours tenderizes lamb fibers
- • Toast wrapped pita on skillet
Common mistakes
- • Cutting the lamb thick.
- • Crowding the pan, which stops the meat browning.
- • Marinating for less than 3 hours.
Serving ideasServe with pickled turnips and cucumbers, and extra tahini sauce on the side.
Potential allergens
Wheat / gluten, Sesame, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use chicken instead of lamb?
Yes. Use thin slices of chicken thigh with the same marinade and cook each batch for 5 to 6 minutes, until the thickest piece reaches 74°C.
How long can the meat stay in the marinade?
Between 3 and 24 hours in the fridge. Cooked shawarma keeps for 3 days; reheat it in a hot pan.
Why is my shawarma chewy?
The slices were too thick or the pan was crowded, so the meat steamed. Slice it very thin and cook in batches.
You May Also Love
