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Lamb Shawarma

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Lamb Shawarma

Cuisine:Middle Eastern

Course:Dinner

30m prep 20m cook 50m ready

4 servings This recipe is an accessible imitation of the original, in which spiced lamb or beef is layered on a vertical rotisserie, shaved off as it browns, and served in flatbreads. The flavors of the dish can be re-created by marinating thinly sliced lamb shoulder and onions for several hours, then briefly pan-frying them until cooked through. For a more browned result, use the marinade to make Lamb Kebabs, cutting the onion into wedges and interspersing pieces on the skewers with the cubes of meat.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ½ pounds boneless lamb shoulder, trimmed of excess fat
  • 1 medium onion, halved lengthwise and thinly sliced
  • ¼ cup vegetable oil
  • Finely grated zest of 1 lemon
  • (Finely grated zest of ½ orange)
  • 2 tablespoons lemon juice
  • 1 tablespoon minced parsley, mint, or a combination
  • 1 teaspoon salt
  • 1 teaspoon black pepper, white pepper, or a combination
  • 1 teaspoon dried thyme, oregano, or a combination
  • 1 teaspoon ground allspice
  • (½ teaspoon ground sumac)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin, fennel, or a combination
  • ¼ teaspoon ground coriander
  • (¼ teaspoon ground cardamom)
  • 2 tablespoons vegetable oil
  • 1
    • Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes
    • Beef Kebabs
    • Pork Souvlaki
    • 4 pitas
    • 1 ½ cups shredded lettuce
    • ¾ cup diced tomatoes
    • ¾ cup diced peeled cucumbers
    • (¼ cup diced red onion or sliced green onion)
    • (Crumbled feta)
    Sub-recipe steps
    1. Prepare one of the following: Falafel; Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes; Beef Kebabs; Pork Souvlaki
    2. Prepare one or more of the following: Tahini Dressing, Zhug, Tzatziki, Herbed Yogurt Dressing
    3. Warm until pliable: 4 pitas
    4. Open the pitas on one side for pocket sandwiches. Divide the falafel, lamb patties, kebab meat, or souvlaki among them. Drizzle with the desired sauce(s), then top with: 1 ½ cups shredded lettuce; ¾ cup diced tomatoes; ¾ cup diced peeled cucumbers; (¼ cup diced red onion or sliced green onion); (Crumbled feta)
    5. Drizzle with more sauce.
  • 1
    • 2 tablespoons butter
    • ½ medium onion, chopped
    • 1 cup basmati rice, or other long-grain rice
    • 1½ cups chicken broth or water
    • (½ teaspoon salt, if using unsalted broth or water)
    • 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley
    Sub-recipe steps
    1. Melt in a large saucepan over medium-low heat: 2 tablespoons butter
    2. Add and cook, stirring, until golden, about 8 minutes: ½ medium onion, chopped
    3. Add and stir until the rice becomes translucent around the edges 3 to 5 minutes: 1 cup basmati rice, or other long-grain rice
    4. Stir in: 1½ cups chicken broth or water; (½ teaspoon salt, if using unsalted broth or water)
    5. Bring to a boil. Stir once, cover, and cook over low heat until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand off the heat, covered, for 5 minutes before serving. Sprinkle with: 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley
  • 1
    • One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
    • ⅓ cup tahini
    • 3 tablespoons lemon juice, or more to taste
    • 2 tablespoons extra-virgin olive oil
    • 2 garlic cloves, chopped
    • (½ teaspoon ground cumin)
    • ½ teaspoon salt, or to taste
    • 1 tablespoon extra-virgin olive oil
    Sub-recipe steps
    1. Combine in a food processor: One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas; ⅓ cup tahini; 3 tablespoons lemon juice, or more to taste; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, chopped; (½ teaspoon ground cumin); ½ teaspoon salt, or to taste
    2. Puree until smooth, gradually adding up to ¼ cup cold water as needed to achieve a soft, creamy consistency. Transfer to a shallow serving bowl and garnish with: 1 tablespoon extra-virgin olive oil; Sprinkling of paprika, sumac, Aleppo or Urfa chile powder, Baharat, or Za’atar; (Dollops of a spicy condiment such as Harissa or Zhug)
  • Warmed pita bread

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ pounds boneless lamb shoulder, trimmed of excess fat
  • 1 medium onion, halved lengthwise and thinly sliced
  • ¼ cup vegetable oil
  • Finely grated zest of 1 lemon
  • (Finely grated zest of ½ orange)
  • 2 tablespoons lemon juice
  • 1 tablespoon minced parsley, mint, or a combination
  • 1 teaspoon salt
  • 1 teaspoon black pepper, white pepper, or a combination
  • 1 teaspoon dried thyme, oregano, or a combination
  • 1 teaspoon ground allspice
  • (½ teaspoon ground sumac)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin, fennel, or a combination
  • ¼ teaspoon ground coriander
  • (¼ teaspoon ground cardamom)
  • 2 tablespoons vegetable oil
  • 1 Flatbread or Pita Sandwiches
  • 1 Rice Pilaf
  • 1 Hummus
  • Warmed pita bread

Let's Cook

  1. Step 1.

    Place on a rimmed baking sheet and freeze for 30 minutes: 1 ½ pounds boneless lamb shoulder, trimmed of excess fat

  2. Step 2.

    Meanwhile, combine in a medium bowl: 1 medium onion, halved lengthwise and thinly sliced; ¼ cup vegetable oil; Finely grated zest of 1 lemon; (Finely grated zest of ½ orange); 2 tablespoons lemon juice; 1 tablespoon minced parsley, mint, or a combination; 1 teaspoon salt; 1 teaspoon black pepper, white pepper, or a combination; 1 teaspoon dried thyme, oregano, or a combination; 1 teaspoon ground allspice; (½ teaspoon ground sumac); ½ teaspoon ground cinnamon; ½ teaspoon ground cumin, fennel, or a combination; ¼ teaspoon ground coriander; (¼ teaspoon ground cardamom)

  3. Step 3.

    Thinly slice the chilled shoulder into ¼-inch strips, add to the bowl, and toss to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.

  4. Step 4.

    Transfer the strips of lamb to a plate, leaving the onion slices in the bowl (if some onion is left with the lamb, all is not lost; do the best you can). Heat in a large skillet or wok over medium-high heat: 2 tablespoons vegetable oil

  5. Step 5.

    Fry the lamb strips in several batches, turning once or twice, until cooked through and beginning to brown, about 4 minutes. Do not crowd the pan; if the browned bits on the bottom threaten to burn, reduce the heat. As each batch finishes, transfer to a bowl and cover to keep warm (add more oil to the pan if necessary). When all of the lamb is cooked, reduce the heat to medium and, if the pan is dry, add enough oil to cover the bottom. Spread the marinated onions in the pan in an even layer and cook for 2 minutes without stirring. Scrape any browned bits off the bottom of the pan and cook, stirring frequently, until the onions are soft and caramelized, about 4 minutes longer. Stir in the cooked lamb. Use shawarma as a filling for: Flatbread or Pita Sandwiches

  6. Step 6.

    Or over: Rice Pilaf

  7. Step 7.

    Or, to serve as part of a mezze, prepare: Hummus

  8. Step 8.

    Spread the hummus in a shallow bowl, top with the shawarma, and serve with: Warmed pita bread

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