Go Back
–+ servings
Two lamb shawarma wraps filled with shredded meat, sliced red onions, tomato, fresh parsley, and a drizzle of white sauce, served on a plate with lemon wedges.
Print Recipe Add to Collection
Rate this Recipe!

Lamb Shawarma Recipe

Lamb shoulder slow-roasted in a homemade shawarma spice paste, braised until pull-apart tender, then finished with a high-heat blast for caramelized edges.
Prep Time20 minutes
Cook Time3 hours 25 minutes
Resting Time15 minutes
Total Time4 hours
Course: Main Course
Cuisine: Middle Eastern
Servings: 6 –8 sevings (about ½ lb per person)
Calories: 273kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Spice Paste:

  • 5 cloves garlic
  • 1 inch fresh ginger
  • ½ medium yellow onion sliced
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sweet paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice

For the Lamb:

  • 3-4 lbs boneless lamb shoulder
  • ½ medium yellow onion sliced (remaining half)
  • 1 cup water

To Serve:

  • Pita bread
  • Lemon wedges

Instructions

Make the Spice Paste

  • Combine garlic, ginger, half the sliced onion, olive oil, lemon juice, salt, pepper, cumin, coriander, paprika, cayenne, cinnamon, and allspice in a mini food processor. Blitz until a thick paste forms.
    A food processor containing a brown paste sits on a counter, surrounded by a halved lemon, a glass bottle of oil, sliced onions in a bowl, and a green cloth.

Marinate the Lamb

  • Pat the lamb shoulder dry. Rub spice paste all over the surface. Cover and refrigerate for 2–12 hours. Remove from fridge 20–30 minutes before roasting.
    A marinated cut of lamb on a metal baking tray, with a halved lemon, a glass bottle of oil, and a bowl of sliced onions nearby.

Set Up the Skillet

  • Preheat oven to 300°F. Scatter remaining sliced onion in the bottom of a 12-inch cast-iron skillet. Pour in 1 cup water. Place marinated lamb fat-side up on the onion bed.
    A cast iron skillet with marinated lamb shoulder; coated in a reddish-brown spice paste, resting on sliced onions, ready to be cooked.

Braise Covered

  • Seal the skillet tightly with foil. Roast at 300°F for 2½ hours (150 minutes). Do not open the foil.

Uncover and Roast

  • Remove foil. Baste with pan juices. Roast uncovered for 40–60 minutes, until internal temp reads 190–200°F for shredding (175–185°F for sliceable). Add a splash of hot water if pan dries out.
    A large piece of cooked, lamb shoulder sits in a cast iron skillet with juices and browned bits around it.

Caramelize the Exterior

  • Raise oven to 450°F. Roast 5–8 minutes until exterior is dark and caramelized. Watch closely.
    A cast iron skillet with a cooked, seasoned lamb shoulder, surrounded by flatbread, lemon wedges, pickled onions, cilantro, and a bowl of sauce.

Rest and Shred

  • Rest 15 minutes. Shred lamb in the skillet, stir softened onions into pan juices, and spoon over the meat.
    A bowl of shredded, seasoned lamb garnished with parsley, served with a lemon wedge. Pita bread, sauce, and sliced vegetables are nearby.
  • Serve with pitas, as wraps or over green or rice bowls.

Notes

  • The tight foil seal on the skillet is critical - a loose seal will dry out the shoulder before it can braise properly.
  • For deepest flavor, marinate overnight (12 hours).
  • Leftovers keep in the fridge for up to 4 days when stored with the pan juices. Reheat covered in a skillet with a splash of water.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 5g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 91mg | Sodium: 879mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 3mg