Lamb Shawarma
Thinly spiced, tender slices of roasted lamb finished with bright lemon and garlic yogurt for a balance of deep, savory meat and fresh, tangy accents. Serve in warm pita with quick pickles and herbs for a handheld that feels restaurant-made at home.
2 lb lamb leg, trimmed and sliced into 1/4-inch strips
1 cup plain yogurt, full-fat
3 tbsp olive oil
2 tbsp lemon juice, fresh
4 clove garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1 tbsp ground paprika, sweet or smoked according to preference
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground allspice
1 tsp ground black pepper
1 ½ tsp kosher salt
1 tbsp sumac, optional, for finishing
1 cup plain yogurt, for garlic yogurt sauce
¼ cup mayonnaise, for garlic yogurt sauce
2 clove garlic, minced for sauce
1 tbsp lemon juice, for sauce
1 cucumber, thinly sliced
2 tomato, sliced into wedges
½ red onion, thinly sliced
2 tbsp white vinegar, for quick pickle
1 tsp sugar, for quick pickle
4 pita bread, warmed
¼ bunch fresh parsley, roughly chopped
1 tbsp olive oil, for finishing
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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