Whenever my family goes out to a Lebanese restaurant for dinner, we always order Lamb Shawarma, which is why I wanted to master making it at home. This slow-roasted lamb shawarma is rich, aromatic, and brimming with bold Middle Eastern spices. With its tender, fall-apart texture and deeply spiced flavour, it’s a standout dish for wraps, bowls, or mezze platters.
🌍 Where Does Shawarma Come From?
Shawarma is a beloved Middle Eastern dish with origins tracing back to the Ottoman Empire. The word “shawarma” comes from the Turkish çevirme, meaning “turning,” referring to the traditional method of roasting meat on a vertical rotisserie. Enjoyed throughout Lebanon, Turkey, and Syria, shawarma is now a global street food icon known for its irresistible spices and tender meat.
🌟 Why You’ll Love This Recipe:
- Bold Flavour: A carefully balanced spice blend for authentic shawarma taste.
- Melt-in-Your-Mouth Texture: Slow-roasted lamb for ultimate tenderness.
- Endlessly Versatile: Ideal for wraps, rice bowls, or mezze platters.
🛒 Ingredients:
- Lamb and Marinade: 1.5 kg lamb shoulder, 3 tbsp olive oil, juice of 1 lemon, 4 minced garlic cloves.
- Shawarma Spice Blend: Cumin, coriander, paprika, cinnamon, allspice, cardamom, turmeric, black pepper, salt, and optional cayenne.
📝 How to Make Lamb Shawarma:
1️⃣ Marinate: Coat lamb with olive oil, lemon, garlic, and spices. Marinate for at least 4 hours overnight for best results.
2️⃣ Slow-Roast: Cook covered at 160°C for 3.5 hours. Remove cover and roast at 200°C for 20 minutes for crispy edges.
3️⃣ Serve: Rest for 10 minutes, then shred and enjoy.
🍽️ Serving Suggestions:
- 🌯 Shawarma Wrap: Stuff these Easy Lebanese Flatbreads with Lamb Shawarma, toum (garlic sauce), vegetables, pickles, and fresh herbs.
- 🍚 Shawarma Bowl: Serve over rice with salad and creamy hummus.
- 🥙 Mezze Platter: Pair with tabbouleh or fattoush, baba ganoush, and warm pita bread.
🥡 Make-Ahead & Storage:
- Marinate Ahead: Up to 24 hours.
- Store Leftovers: Refrigerate for up to 4 days.
- Freeze: Keep shredded lamb frozen for up to 3 months.
💡 Pro Tips for Perfect Shawarma:
✔️ Marinate overnight for richer flavour.
✔️ Choose lamb shoulder for its marbling and tenderness.
✔️ Roast uncovered at the end for crispy, caramelised edges.
❤️ Final Thoughts:
Lamb shawarma brings bold, restaurant-quality flavour straight to your kitchen. Perfect for family dinners or sharing with friends, this recipe is sure to become a favourite on your table.
Equipment
- 1 roasting pan
Ingredients
- 1.5 kg lamb shoulder bone-in or boneless, or lamb leg
- 3 tbsp olive oil
- Juice of 1 lemon
- 4 garlic cloves minced
Shawarma Spice Mix
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 ½ tsp ground paprika smoked
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 2 tsp ground cardamom
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground black pepper
- 2 tsp salt
- ¾ tsp cayenne pepper optional, for heat
To Serve: (optional)
- fresh coriander
- fresh mint
- red onion thinly sliced
Instructions
Marinate the Lamb
- In a bowl, mix the shawarma spice mix with olive oil, lemon juice, and garlic to form a paste.
- Rub the spice mixture all over the lamb, ensuring it’s well coated. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
Slow Roast the Lamb
- Preheat the oven to 160°C (320°F) fan-forced.
- Place the lamb in a roasting pan, cover with baking paper and then tightly with foil, and roast for 3.5 hours until fork-tender.
- Remove the foil, increase the oven to 200°C (390°F) fan-forced, and roast uncovered for 20 minutes to crisp up the exterior.
- Rest the lamb for 10-15 minutes before shredding.
Shawarma in a Wrap
- Warm the pita or flatbread.
- Spread a generous amount of garlic sauce or yoghurt tahini sauce.
- Add shredded lamb, fresh vegetables, and pickles.
- Garnish with fresh coriander and mint. Wrap it up and enjoy!
Video
Nutrition
📣 Tried this recipe? Share your experience in the comments!