Lamb Shawarma

Serves 4 · Prep 20 min plus marinating · Cook about 15 min

Ingredients

• 2 lb (900 g) boneless lamb shoulder or leg, trimmed
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp plain yogurt
• 4 garlic cloves, finely grated
• 2 tsp ground cumin
• 2 tsp paprika
• 1 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Freeze the lamb for 30 to 45 minutes so it firms up, then slice it as thinly as you can across the grain.
2. Mix the oil, lemon juice, yogurt, garlic, spices, salt and pepper. Add the lamb and toss well.
3. Cover and refrigerate for at least 4 hours, or overnight.
4. Heat a cast iron skillet over high heat with a thin film of oil.
5. Sear the lamb in small batches, 2 to 3 minutes per side, until well browned. Don't crowd the pan.
6. Pile the cooked lamb on a board, chop it a little, and serve hot.

Tips

• Shoulder is forgiving. It has more fat than leg, so it stays juicy at high heat.
• Batches matter. A crowded pan steams the meat instead of browning it.
• Check doneness. Whole cuts of lamb are safe at 145°F (63°C) with a short rest. Thin slices get there fast.
• No skillet? Spread the lamb on a sheet pan and roast at 450°F (230°C), then broil for a minute or two for color.

Helpful gear: an instant-read thermometer and a heavy skillet or air fryer. See our shawarma starter kit for what to buy.

Variations

• Lamb and beef: use half lamb, half beef sirloin.
• Smokier: use smoked paprika and finish over a hot grill.

Storage

Keep cooked lamb in the fridge for up to 3 to 4 days. Reheat in a hot skillet so the edges crisp up again.

Serve it with

• Tahini sauce, the classic pairing
• Homemade pita and plenty of parsley and onion
• Pickled turnips to cut the richness
• More ideas: what to serve with shawarma