Easy Lamb Shawarma Recipe - Allrecipes.com
Easy Lamb Shawarma Recipe
  • READY IN 6+ hrs

Easy Lamb Shawarma

Recipe by  

"Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef."

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Ingredients Edit and Save

Original recipe makes 8 sandwiches Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    6 hrs 40 mins

Directions

  1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2010

You can cook this in the oven at high temp (425 degrees for about 25 mins and it turns out great. You don't necessarily have to fry it I didn't use this recipe exactly, since I found the lamb meat pre-spiced at my local halal meat store. I kept it in the fridge for 1 day and cooked (by baking in a shallow dish lined with foil) the following evening. When served with warmed pita and the traditional yogurt-tahini sauce it is great. My husband loved it! BTW- the sauce can be made with some freshly chopped mint, about 2 freshly chopped garlic cloves, a couple of tablespoons plain yogurt, 1-2 tablespoons of tahini and a squeeze of fresh lemon.

 
Most Helpful Critical Review
Aug 10, 2009

I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boiled meat" appearance another reviewer mentioned. Served it in pitas with tomato, onion and a garlicky tzatziki sauce - SO much flavor, and super tender too! Nice recipe. Thanks!

 

10 Ratings

Apr 01, 2009

Nice - and easy! My meat was saucier than I wanted it after it had fully cooked, so I did crank it up a bit and reduce some of the liquid. I can see hanging onto a lot of that sauce if I were to serve it over rice. Speaking of which, I really like it that the submitter gives a couple of serving options and lets us know this recipe can be used with beef. Helpful! Thanks for the recipe!

 
Jan 03, 2011

I have made this recipe several times, and it always turns out perfect! There is extra sauce left from the marinade, which is wonderful because it is soooo good. I serve this over rice alongside tzatsiki, baba ghanoush, hummus, and pita bread. My Iraqi roommate says it isn't anything like the real thing, but everyone loves it anyway.

 
Jul 27, 2009

It was very difficult to cook quick on the skillet, because the marinade ended up so watery. The taste was good, but the liquid amounts need some tweaking. Also, mine were very light in color, turned out almost grey rather than brown, not extremely appetizing looking. I wonder where I might have gone wrong...

 
Jul 09, 2014

Found this recipe to be really tasty and the lamb was so tender. Marinated overnight and then cooked stove top as directed.

 

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Nutrition

  • Calories
  • 665 kcal
  • 33%
  • Carbohydrates
  • 70.6 g
  • 23%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 35.9 g
  • 72%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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