The ONLY Shawarma Recipe You'll Ever Need
Recipe Information
Lamb Shawarma with Tahina Sauce
Cultural Context
Lamb shawarma has its roots in the Middle East, particularly in countries like Egypt and Lebanon. Traditionally, it is made by stacking marinated meat on a vertical rotisserie, allowing it to cook slowly while the outer layers are shaved off for serving. Shawarma is often enjoyed in pita bread with fresh vegetables and sauces, making it a beloved street food. Today, variations abound, with many enjoying it globally, reflecting local tastes and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
tahini
🥗Healthier: Greek yogurt
💰Cheaper: sunflower seed butter
Greek yogurt adds creaminess with fewer calories.
lamb shoulder
🥗Healthier: chicken thighs
💰Cheaper: pork shoulder
Chicken thighs are leaner and more affordable.
Marinate lamb shoulder with garlic, cumin, coriander, paprika, cinnamon, allspice, olive oil, lemon juice, salt, and black pepper.
Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat grill or oven to medium-high heat.
Remove lamb from marinade and let it come to room temperature for 30 minutes.
Grill lamb for 15-20 minutes, turning occasionally until browned and cooked through.
Let lamb rest for 10 minutes before slicing thinly against the grain.
Prepare tahina sauce by mixing tahini with water, lemon juice, garlic, and salt until smooth.
Warm pita bread on the grill for 1-2 minutes until pliable.
Assemble shawarma by placing sliced lamb in pita with cucumber, tomato, and onion.
Drizzle tahina sauce over the top and wrap the pita around the filling.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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