🌯 Lamb shawarma

Name: Lamb shawarma
Total time: 45 min
Yield: 4
Cuisine: Levant · Middle East
Ingredients: 700 g boneless lamb leg, thinly sliced; Juice of 1 lemon, 3 garlic cloves, 1 tbsp oil, salt; 2 tsp seven-spice mix (allspice, cinnamon, cumin, black pepper, nutmeg, cloves, coriander); 4 tbsp tahini whisked with lemon juice and water; 4 pita breads; Pickles, onion and parsley

Origin: Levant · Middle East

600kcal

per serving · 300 g

200kcal

per 100 g

45 gProtein15 g / 100 g

30 gFat10 g / 100 g

39 gCarbs13 g / 100 g

Lamb shawarma is spiced lamb roasted on a vertical spit and carved into thin, crisp-edged slices. It is rolled in pita with tahini sauce, garlic, a squeeze of lemon and pickles, giving a richer, more intense flavour than chicken shawarma. It is served as a wrap or on a plate with the same sauce and pickles.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

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

✓

High protein15 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenbecause of: pita bread

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Sesame

What it is made of

lambtahinigarliclemonpita breadpickles

Recipe

4 servings45 min

Ingredients

700 g boneless lamb leg, thinly sliced
Juice of 1 lemon, 3 garlic cloves, 1 tbsp oil, salt
2 tsp seven-spice mix (allspice, cinnamon, cumin, black pepper, nutmeg, cloves, coriander)
4 tbsp tahini whisked with lemon juice and water
4 pita breads
Pickles, onion and parsley

Method

Marinate the lamb with lemon, garlic, oil, spices and salt for at least 3 hours.
Sear in batches in a very hot pan for 2–3 minutes until browned and slightly crisp.
Whisk the tahini with lemon juice and water into a pourable sauce.
Fill each pita with lamb, tahini sauce, pickles, onion and parsley and roll tightly.

How to make it lighter

Lamb leg is leaner than shoulder; trim any visible fat before slicing.
Use a thin drizzle of tahini sauce rather than a thick layer.
Pair a smaller wrap with a big parsley-and-onion salad.

History

Vertical-spit roasting developed in Ottoman lands, probably in the 19th century, and lamb and mutton were among the traditional meats used. The Arabic name comes from the Turkish çevirme, “turning”. Lamb or mixed lamb-and-beef shawarma with tahini remains a classic across Lebanon, Syria, Jordan and Palestine.

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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 →