published Mar 08, 2024 The first time I tried lamb shawarma I was instantly impressed — this unassuming open-faced sandwich made from marinated meat and topped with veggies and sauces is completely bursting with flavor and texture. Like most Middle Eastern street foods, actually! It’s all about the marinade. It comes together with a handful of bright and robust seasonings, apple cider vinegar, and olive oil. I let the meat marinate in the fridge overnight for this one — giving my lamb shawarma recipe plenty of time to soak up all of those flavors. Serve with the recommended sauces and vegetables, plus some pickled turnips and a side of tabouli and you’ve got a filling and unique dinner option.
Recommended Tools
Food Processor – The easiest way to create your marinade paste is with a food processor. You could also use a high-powered blender. Large Non-Metallic Container – You must use a non-metallic container to marinate the lamb. The vinegar in the marinade will react with metal containers, which will affect the taste and safety of the meat. Large Roasting Pan – Feel free to use a Dutch oven if you have one — and if it’s big enough for the lamb.
Storing and Reheating
Store leftover lamb shawarma in an airtight container in the fridge, where it will keep for up to 3-4 days. Make sure to store it separately from the other ingredients for the best results — especially the pita and vegetables. The bread will go soggy if stored together! However, shawarma is made with lamb, chicken, or beef and is seasoned with Middle Eastern spices like cumin, coriander, and paprika. It’s served with tahini or garlic sauce. Gyro, on the other hand, originated in Greece and is seasoned with different spices. It’s served with tzatziki, tomatoes, onion, and lettuce. The differences are subtle, but they’re there!
Lamb Shoulder – Use a bone-in cut for the best flavor. Trust me! Red Onions – For slow-roasting the lamb, the flavorful marinade paste, and serving. Chicken Stock – Also needed to cook the lamb. Use stock instead of water for maximum flavor. Garlic – If you’ve been following along, you know I use garlic in pretty much every savory recipe. It’s the ultimate flavor starter, and I never skip it. Ginger Paste – Make it yourself by peeling and roughly chopping about an index finger-sized piece of ginger. Cilantro & Flat-Leaf Parsley – Also roughly chopped, and make sure to use fresh. Seasonings – For the marinade: Ground Cumin Smoked Paprika Ground Turmeric Ground Cinnamon Cayenne Powder Kosher Salt Black Pepper Apple Cider Vinegar & Olive Oil – Also for the mariade! Remember that this is a marinade paste, not a dry rub. For Serving Tahini Yogurt Sauce – Be sure to try my homemade version. Red Shatta Sauce – Same goes for my shatta sauce from scratch! Persian Cucumbers Roma Tomatoes Lemons Pita – I’ve got a recipe for homemade pita too.
Use your microwave to reheat single servings in 30-second bursts until warmed through. You can use your oven for larger portions. Preheat to 300 degrees F and place the lamb on a baking dish. Heat for 10-15 minutes, or until hot. Love this recipe? Share it with the world on Pinterest.
