Lamb Shawarma Recipe

Trim excess fat from the lamb and slice the meat as thinly as possible across the grain (about 1/8" to 1/4" thick). If partially frozen it slices more easily.

In a large bowl combine 1/2 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, allspice, 1.5 tsp kosher salt, 1/2 tsp black pepper, and red pepper flakes if using. Whisk until smooth.

Add the sliced lamb to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight if possible) to allow flavors to penetrate.

When ready to cook, remove the lamb from the fridge 20 minutes before cooking to take the chill off (helps with even searing).

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil if pan is dry. Working in batches to avoid steaming, add the marinated lamb in a single layer and sear for 2–3 minutes without moving to develop a brown crust, then stir and continue cooking another 1–2 minutes until cooked through and slightly charred at edges. Transfer cooked lamb to a plate and repeat with remaining meat. Total cook time is about 6–10 minutes depending on batch sizes.

Taste and adjust seasoning with a pinch more salt if needed. Keep the cooked lamb warm covered loosely with foil.

In a small bowl whisk together 1/4 cup tahini and 1/2 cup Greek yogurt until smooth. Add 1 tbsp lemon juice, grated garlic, 1/2 tsp salt and 1/4 tsp pepper.

If the sauce is too thick, add water 1 tbsp at a time until you reach a drizzling consistency (about 2 tbsp total). Taste and adjust salt or lemon as needed. Refrigerate until ready to serve.

Place the sliced cucumber and red onion in a bowl. Stir together 2 tbsp white wine vinegar, 2 tbsp water, 1/2 tsp sugar and 1/4 tsp salt until dissolved.

Pour the pickling liquid over the cucumber and onion, toss to combine, and let sit at room temperature for 10–15 minutes. For quicker use, gently press down with a spoon to help brine penetrate. Drain lightly before assembling if excess liquid accumulates.

Warm the pitas briefly: wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes or heat individually in a dry skillet for 20–30 seconds per side.

To assemble each shawarma: place 1 pita on a plate, spread about 1–2 tbsp of the tahini-yogurt sauce down the center, add a generous 4–5 oz portion of cooked lamb (about 100–140 g), top with a handful of pickled cucumber and onion, a few tomato slices if using, and sprinkle with chopped parsley.

Drizzle a little olive oil and an extra squeeze of lemon if desired. Fold or roll the pita around the fillings and serve immediately. Leftover lamb keeps well in the refrigerator for up to 3 days.