🥙 Lamb Shawarma Plate

Name: Lamb Shawarma Plate
Total time: 60 min
Yield: 4
Cuisine: Levant · Middle East
Ingredients: 800 g lamb leg or shoulder, thinly sliced; 2 tsp shawarma spice mix (cumin, coriander, paprika, cinnamon, cardamom); 3 garlic cloves, crushed; juice of 1 lemon; 3 tbsp olive oil; 300 g basmati rice; 200 g hummus; 4 tbsp tahini mixed with lemon juice and water; Tomato, cucumber, onion and parsley for salad; Pickled turnips and cucumbers; Salt

Origin: Levant · Middle East

878kcal

per serving · 450 g

195kcal

per 100 g

58 gProtein13 g / 100 g

40 gFat9 g / 100 g

72 gCarbs16 g / 100 g

A lamb shawarma plate takes the thin, crisp-edged slices of spit-roasted, spiced lamb and serves them on rice instead of in bread. The plate is filled out with a fresh chopped salad, a scoop of hummus, a drizzle of tahini sauce and sharp pickles. It is a full, balanced meal of warm meat, cool salad and creamy dips.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein13 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Sesame

What it is made of

lambricesaladhummustahinipickles

Recipe

4 servings60 min

Ingredients

800 g lamb leg or shoulder, thinly sliced
2 tsp shawarma spice mix (cumin, coriander, paprika, cinnamon, cardamom)
3 garlic cloves, crushed; juice of 1 lemon
3 tbsp olive oil
300 g basmati rice
200 g hummus
4 tbsp tahini mixed with lemon juice and water
Tomato, cucumber, onion and parsley for salad
Pickled turnips and cucumbers
Salt

Method

Mix the lamb with the spices, garlic, lemon juice, 2 tbsp oil and salt; marinate at least 30 minutes.
Cook the rice in salted water until fluffy.
Sear the lamb in a very hot pan in batches, 3–4 minutes per batch, until browned and crisp at the edges.
Chop the salad vegetables and dress with lemon and the remaining oil.
Plate rice, lamb, salad, hummus and pickles, and drizzle with tahini sauce.

How to make it lighter

Use lean leg rather than fatty shoulder and drain the pan fat.
Halve the rice and double the salad to cut the plate's carbs.
Keep tahini to 1 tbsp per plate — it is dense, around 90 kcal per tablespoon.

History

Shawarma grew out of the Ottoman tradition of roasting meat on a vertical spit, the same family as Turkish döner. Today it is sold across the Levant, the Gulf and Egypt, and the plate version is a standard order in shawarma shops worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →