Lamb Shawarma Recipe

Name: Lamb Shawarma
Yield: 4 servings
Cuisine: American
Ingredients: 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 2 garlic cloves, minced; 3 tablespoons fresh lemon juice; 1/4 cup extra-virgin olive oil; Kosher salt; 1 pound lamb shoulder, visible fat trimmed and meat thinly sliced; 1 white onion, halved and cut into thin slivers; 1/2 cup tahini, (sesame paste); 1/2 cup mayonnaise; Hot sauce, lettuce, sliced tomatoes, rice and warmed pita , for serving

Servings: persons

2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt
1 pound lamb shoulder, visible fat trimmed and meat thinly sliced
1 white onion, halved and cut into thin slivers
1/2 cup tahini, (sesame paste)
1/2 cup mayonnaise
Hot sauce, lettuce, sliced tomatoes, rice and warmed pita , for serving

1
In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes.
2
Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.
3
Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 teaspoons ground cumin, 1/2 teaspoon dried oregano, 2 garlic cloves, minced, 3 tablespoons fresh lemon juice, and more.

Yes, Lamb Shawarma 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.

Lamb Shawarma

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