Classic Middle Eastern Shawarma
A flavorful and aromatic street food-style shawarma recipe featuring thinly sliced lamb and a blend of Middle Eastern spices.
Ingredients
- ●1 pound Lamb ShoulderBoneless
- ●2 tablespoons Middle Eastern Spice BlendAvailable at most Middle Eastern or Mediterranean markets
- ●3 cloves GarlicMinced
- ●2 tablespoons Lemon JuiceFreshly squeezed
- ●2 tablespoons Olive OilExtra virgin
- ●4-6 pita breads Pita BreadServed warm
- ●1 cup Tzatziki SauceStore-bought or homemade
- ●1 cup Chopped CucumberFor serving
- ●1/4 cup Fresh ParsleyChopped
- ●1 teaspoon Salt
Instructions
- 1
Preheat the grill or grill pan to medium-high heat.
- 2
In a small bowl, mix together the Middle Eastern spice blend, garlic, lemon juice, and olive oil.
- 3
Place the lamb shoulder in a large zip-top plastic bag or a shallow dish. Pour the spice mixture over the lamb, turning to coat evenly.
- 4
Refrigerate for at least 2 hours or overnight.
- 5
Preheat the oven to 400°F (200°C). Remove the lamb from the marinade, letting any excess liquid drip off.
- 6
Season the lamb with salt. Place the lamb on a rimmed baking sheet or a wire rack set over a rimmed baking sheet.
- 7
Roast the lamb in the preheated oven for 20-25 minutes, or until cooked to your desired level of doneness.
- 8
Transfer the lamb to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- 9
Warm the pita breads by wrapping them in foil and heating them in the oven for a few minutes.
- 10
Assemble the shawarma by slicing the lamb into thin strips and serving it in the pita breads with tzatziki sauce, chopped cucumber, and fresh parsley.
- 11
Serve immediately and enjoy!