Grilled Lamb Shwarma Recipe

Name: Grilled Lamb Shwarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 6 garlic cloves, minced; 2 lemons, juice of; 1 tablespoon ground cumin; 1 tablespoon ground cardamom; 1 teaspoon aleppo pepper (or 1/2 t. crushed red pepper); 1 1/2 t.kosher salt, plus more for seasoning later; 1 teaspoon fresh ground black pepper, plus more for seasoning later; 6 -7 lbs butterflied leg of lamb; 2 orange bell peppers, cut into 1/4 inch strips; 1 yellow bell pepper, cut into 1/4 inch strips; 3 medium red onions, thinly sliced; pita bread, for serving (either store-bought or homemade); Yogurt-Tahini Sauce; 1/4 cup tahini paste, at room temperature; 1/2 lemon, juice of; 1 tablespoon extra-virgin olive oil; 2 cups plain yogurt; 1 teaspoon ground cumin; 1/2 teaspoon aleppo pepper (or freshly ground black pepper); salt, to taste; 1 tablespoon parsley, finely chopped (for garnish)

Servings: persons

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 lemons, juice of
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 teaspoon aleppo pepper (or 1/2 t. crushed red pepper)
1 1/2 t.kosher salt, plus more for seasoning later
1 teaspoon fresh ground black pepper, plus more for seasoning later
6 -7 lbs butterflied leg of lamb
2 orange bell peppers, cut into 1/4 inch strips
1 yellow bell pepper, cut into 1/4 inch strips
3 medium red onions, thinly sliced
pita bread, for serving (either store-bought or homemade)
Yogurt-Tahini Sauce
1/4 cup tahini paste, at room temperature
1/2 lemon, juice of
1 tablespoon extra-virgin olive oil
2 cups plain yogurt
1 teaspoon ground cumin
1/2 teaspoon aleppo pepper (or freshly ground black pepper)
salt, to taste
1 tablespoon parsley, finely chopped (for garnish)

1
Mix 1/2 cup of oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper (or crushed red pepper), 1 t. of black pepper and 1 1/2 T. of salt.
2
Set the lamb on a rimmed baking sheet and coat it with the marinade. Cover and refrigerate overnight or up to 3 days. The longer it marinates, the more flavorful and tender the meat.
3
On the day of grilling, you can go ahead and make the Yogurt-Tahini Sauce:.
4
Blend the tahini paste, lemon juice and olive oil, in a food processor, until smooth. Add the yogurt and blend the mixture completely. Scrape the tahini sauce into a bowl; stir in the cumin and pepper. Season with salt, to taste. Garnish with parsley.
5
Preheat a grill - medium-high heat.
6
In a large skillet, heat 1 T. of oil over medium-low , and add the bell peppers. Cover and cook for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. Transfer this to a serving bowl.
7
Heat the remaining 1 T. of oil in the same skillet and add the onions. Cook over medium heat, stirring occasionally until the onions are lightly browned - about 10 minutes. Season with salt and pepper to taste. Tranfer the onions to a different serving bowl.
8
Grill the leg of lamb over medium-high heat, turning often, until an instant read thermometer (inserted into the thickest part of the meat) reads 130 degrees F. for medium-rare. This should take approximately 25 minutes.
9
Transfer the lamb to a cutting board and let it rest for about 10 minutes. This is very important! Then, thinly slice the lamb across the grain and serve with the peppers, onions, yogurt-tahini sauce and pita bread.

1755

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons extra-virgin olive oil, 6 garlic cloves, minced, 2 lemons, juice of, 1 tablespoon ground cumin, and more.

Yes, Grilled Lamb Shwarma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb Shwarma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions