The Best Lamb Shawarma Recipe Unveiled!

lamb shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken is lower in fat and pork is often more affordable.

tahini

🥗Healthier: Greek yogurt

💰Cheaper: hummus

Greek yogurt provides creaminess with fewer calories.

Slice one lemon, removing all seeds and white bits, keeping the skin on.

Slice an orange or clementine the same way and add to a mixer.

Add 2 tablespoons of yogurt, 3 tablespoons of cooking oil, and 1 teaspoon of garlic and ginger paste to the mixer and blend.

Slice 1 kg of boneless lamb shoulder into thin strips and place aside.

Finely slice 1 onion and add it to a mixing bowl.

Add the lamb to the bowl with the onion.

For the spices, add 1 teaspoon of black pepper, 2 teaspoons of salt, 1 teaspoon of ground cumin, 1 teaspoon of ground cinnamon, 1 teaspoon of all spice, and 2 teaspoons of paprika to the lamb and onion mixture.

Mix everything together and cover, placing it in the fridge for a minimum of 3 hours, preferably overnight.

Chop one bunch of parsley and finely chop another onion for the salad.

Add 1 tablespoon of sugar to the salad mixture and mix everything together, leaving aside for later.

To make the tahini sauce, squeeze one lemon into a bowl, add 1 cup of tahini, 1 tablespoon of yogurt, and 1 teaspoon of garlic paste.

Add the lemon juice and mix, adding water until you achieve a nice consistency.

After marinating for a minimum of 3 hours, heat a pan and cook the lamb until golden, ensuring not to overcrowd the pan.

Get some Lebanese bread and place the cooked lamb, salad, sliced tomato, pickles, and tahini sauce inside.

Wrap the bread around the filling and place it on a hot pan to crisp the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens