Jun 09 2026
Restaurants›Cindy's Rooftop›Lamb Shawarma Recipe

Lamb Shawarma Recipe

Inspired by Cindy's Rooftop
Time2h
Serves4

Basmati Rice, Tabouli, Feta, Tomato, Pickled Red Onion, Hummus nf

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Ingredients

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Marinated Lamb

Basmati Rice

Tabouli

Toppings

Method

Marinated Lamb

  1. 1

    Prepare the Marinade

    In a bowl, combine minced garlic, ground cumin, ground coriander, paprika, cinnamon, allspice, olive oil, lemon juice, salt, and black pepper. Mix well.

  2. 2

    Marinate the Lamb

    Place the lamb in a large resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

  3. 3

    Cook the Lamb

    Preheat a grill or oven to a high temperature. Remove the lamb from the marinade and grill or roast until it reaches an internal temperature of 60°C (140°F) for medium-rare, about 20-25 minutes depending on thickness. Let it rest for 10 minutes before slicing.

Basmati Rice

  1. 4

    Rinse the Rice

    Rinse the basmati rice under cold water until the water runs clear. This removes excess starch.

  2. 5

    Cook the Rice

    In a pot, bring 2 cups of water to a boil. Add the rinsed rice and salt. Stir once, reduce the heat to low, cover, and simmer for about 15-20 minutes until all the water is absorbed. Fluff with a fork before serving.

Tabouli

  1. 6

    Prepare the Bulgur

    In a bowl, combine bulgur wheat and boiling water. Cover and let it sit for about 15-20 minutes until the bulgur is tender.

  2. 7

    Mix the Tabouli

    Once the bulgur is ready, add chopped parsley, mint, diced tomato, and diced cucumber. Drizzle with lemon juice and olive oil, and season with salt. Toss well to combine.

Toppings

  1. 8

    Prepare the Toppings

    While the lamb and rice are cooking, prepare the toppings by crumbling the feta cheese, slicing the fresh tomatoes, and ensuring the pickled red onion and hummus are ready.

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