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Lamb Shawarma with fresh vegetables and yoghurt
Spiced lamb strips served in pitta with tahini

Lamb Shawarma

Author: Flavelo
Recipes Quick Meals
The name Shawarma comes from the Arabic word for "turning", referring to the vertical spit where meat rotates and roasts in its own fat. Reproducing this at home is hard but not impossible! The secret is marinating and flash frying: thinly sliced lamb is aged in a rich, spicy marinade, then scorched in a scorching hot pan to imitate the crispy edges roasted over an open flame.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Heavy-bottomed frying pan (cast iron is best)
  • Mixing bowl

Allergen Information

⚠️ Sesame (tahini)
⚠️ Cereals containing gluten (pitta)

Instructions

1 ✓

Mix marinade ingredients (oil, lemon, spices, crushed garlic). Toss in meat strips.

Tip: Leave to stand for at least 30 minutes, but best overnight. Acid and spices tenderise lamb fibres.
2 ✓

Heat pan until smoking hot.

Tip: High heat is essential for the Maillard reaction (browning), which gives the flavour.
3 ✓

Put meat in pan in a single layer (don't crowd!). Fry for 3-4 minutes, shaking, until dark brown char forms.

Tip: If it releases juice, it's stewing, not frying. If this happens, drain juice and keep frying.
4 ✓

Fill into warm pitta with salad, tomato, and drizzle generously with sauce.

Tip: Crunchiness of fresh vegetables balances greasiness of meat.

Recipe FAQ

How do I get that street food taste?
It depends on spices (cumin, coriander, cinnamon) and heat. If you put too much meat in the pan at once, it will stew. Fry in batches to brown it!

Ingredients

  • 500 g lamb leg or shoulder (cut into thin strips)
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp coriander seeds (ground)
  • 1 tsp paprika
  • 1 pinch cinnamon
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 4 whole pitta breads
  • 1 serving tahini sauce or garlic yoghurt