Lamb Shawarma Plate
Thinly spiced, oven-roasted lamb served with bright yogurt-tahini sauce, quick-pickled cucumbers, herby salad, and warm pita for a balanced, home-friendly shawarma spread. The marinade builds deep, savory notes while simple sides keep the plate lively and fresh.
2 lb lamb shoulder, thinly sliced
1 cup plain yogurt
1 tbsp tahini
2 lemon, juiced
3 tbsp olive oil
4 clove garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
1 pinch ground cinnamon
1 ½ tsp salt
½ tsp black pepper, freshly ground
1 ½ cup basmati rice, rinsed
2 ½ cup water
1 cucumber, thinly sliced
3 tbsp white vinegar
1 tsp sugar
2 tomato, diced
½ red onion, thinly sliced
½ bunch parsley, chopped
¼ bunch mint, chopped
4 pita bread
1 tbsp olive oil
½ cup tahini
2 tbsp water
¼ tsp salt
¼ tsp black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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