Lamb Shawarma Sandwich Recipe

Prepare marinade and lamb

In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, allspice, cinnamon, salt, and black pepper. Whisk until smooth and well blended. Add the thinly sliced lamb and toss to fully coat. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Bring to room temperature

Remove the marinated lamb from the fridge 20–30 minutes before cooking so it comes closer to room temperature for even cooking.

Charbroil or pan-sear

Preheat a grill or cast-iron skillet over high heat until very hot. Brush the grate or skillet lightly with oil. Working in batches so you don’t overcrowd, sear the lamb slices for 1–2 minutes per side until well-browned and slightly charred at the edges and cooked through (internal temperature about 145°F / 63°C for medium). Transfer cooked lamb to a plate and tent with foil to rest while you finish remaining batches.

Slice or chop

If you cooked larger strips, chop or shred the lamb into bite-sized pieces. Toss gently with any accumulated juices on the plate to keep them juicy.

In a small bowl, whisk the tahini with lemon juice and 1 tablespoon warm water. The mixture will seize up; continue whisking while adding additional warm water, one tablespoon at a time, until a smooth pourable sauce forms (about 3 tablespoons total). Whisk in minced garlic and salt. Adjust thickness with more water if needed and finish with a teaspoon of olive oil if desired. Taste and season with extra lemon or salt if needed.

Warm the pita or flatbreads on the grill or skillet for 30–60 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Lay a warm pita on a work surface. Spread about 1–2 tablespoons tahini sauce down the center of each pita (reserve some for serving).

Add a generous portion of the cooked lamb (about 4–5 ounces per sandwich) down the center, then top with sliced tomato, 2–3 tablespoons sliced red onion, a handful (about 2 tablespoons) of chopped parsley, and 2–3 tablespoons pickles. Add lettuce if using. Sprinkle a pinch of sumac over the vegetables for bright lemony flavor and drizzle a little olive oil if desired.

Fold or roll the pita around the filling. If you prefer, wrap in parchment and press briefly on a hot dry skillet for 20–30 seconds to seal and warm through. Serve immediately with extra tahini sauce on the side.