Aromatic spiced lamb slices with garlic yogurt
Lamb Shawarma
Prep Time
2 hr 10 min
Cook Time
30 min
Total Time
2 hr 40 min
Servings
4
4 servings
Difficulty
Medium
Cost
Premium
$$$
Lamb Shawarma
Aromatic spiced lamb slices with garlic yogurt
★4.8(9)
Richly spiced lamb shawarma roasted until tender and crisped at the edges, served with garlic yogurt and fresh herbs. The most flavorful of all shawarma meats.
130m
Prep Time
30m
Cook Time
160m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Lamb shawarma is the king of shawarma—its natural richness pairs perfectly with warm spices like cinnamon, allspice, and cardamom. The fat renders during roasting, basting the meat in flavor.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Lamb Shawarma worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs boneless lamb leg, thinly sliced
- 2 tbsp shawarma spice blend with extra cinnamon
- 3 tbsp olive oil
- 2 tbsp yogurt
- 4 cloves garlic, minced
- 1 tbsp lemon juice
Instructions
- 1
Combine spices, olive oil, yogurt, garlic, lemon juice, and salt. Coat lamb slices and marinate 2-4 hours.
- 2
Spread lamb on a sheet pan in a single layer. Roast at 425°F for 15-18 minutes until browned and sizzling.
- 3
Crisp in batches in a smoking-hot skillet for 1-2 minutes for charred edges.
- 4
Slice any thick pieces thinner. Pile onto flatbread or plates.
- 5
Serve with garlic yogurt, pickles, sliced tomato, and a drizzle of tahini.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Lamb legBeef sirloin
Less rich but still excellent with shawarma spices
Yogurt in marinadeLemon juice (extra tbsp)
Dairy-free option for tenderizing
Tips & Storage
Pro Tips
Ask your butcher to slice the lamb leg thin, or freeze and slice at home.
Don't crowd the sheet pan—the lamb should sear, not steam.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (120mg) · 4 servings
Calories400
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates26g
Fat4g
Fiber460mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is lamb shoulder okay?
- Yes, though it's fattier. It works well but trim excess fat before slicing.
- What side dishes go with lamb shawarma?
- Rice pilaf, hummus, fattoush salad, and pickled vegetables are classic accompaniments.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →