How To Make Lamb Shawarma? - Understanding Southwest Asia

lamb shoulder

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

tahini sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Yogurt offers a healthier option with similar creaminess.

Choose the right cut of lamb; boneless leg is ideal, but bone-in leg or shoulder can work.

Pat the lamb dry and score the fatty side to help it stay moist during cooking.

Trim some fat if preferred, but leaving some is recommended for tenderness.

In a food processor, combine garlic cloves, shallots or onions, and a blend of spices: cumin, coriander, sumac, paprika, turmeric, allspice, ginger, cinnamon, and cardamom.

Add olive oil to the spices to create a thick paste or rub.

Rub the spice paste all over the lamb, coating it evenly on all sides, including the inside if using a bone-in leg.

Let the lamb stand for 1 to 2 hours or refrigerate overnight for better flavor.

For cooking, place the lamb in a Dutch oven or skillet with sliced onions at the bottom and a bit of water.

Bake in a preheated oven at 350°F for about 3 to 4 hours or until the lamb is tender and falls apart easily.

Alternatively, use a slow cooker or Big Green Egg; for the Big Green Egg, set it up for indirect cooking at around 150 to 160°F.

Place the lamb on a roasting pan or shawarma spike and cook for several hours, basting with juices every hour.

Once cooked, let the lamb cool before shredding it with forks.

Serve the shredded lamb in warm pita bread topped with yogurt sauce, sliced cucumber, tomato, onion, and parsley.

Squeeze lemon juice on top for extra flavor.

To make tahini sauce, whisk together tahini paste, crushed garlic, lemon juice, and salt until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

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