Lamb Shawarma

Lamb Shawarma

33
jwagner 1

"This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain."
Saved
Save
I Made it Rate it Share Print

Ingredients

12 h 50 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 966 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  2. Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Reviews

33

I was hesitant to make this recipe cause it wasnt reveiwed by anyone yet and i never cooked lamb before but i was so glad i tried it. It was soooo good. I had to make the marinade twice cause th...

Made the full recipe for the sauce with the addition of 1/4tsp. allspice. However only used 1lb of Dall Sheep (game meat) cut into bite sized pieces. It was lovely. The yogurt, like buttermilk, ...

The flavor is to die for! However, I do have some suggestions. I would double the recipe for this much meat. It was barely enough to coat 2 1/2# of meat, and I still had to add some water aft...

I made this yesterday and it was divine! I was attracted to this recipe because of the many spices/herbs. And the smell of the marinating meat was a great indicator of how it was going to taste....

Smelled exactly like I remember shawarma smelling when I lived in the Middle East! And I was very happy to find that there are no obscure ingredients in this recipe. It was fun making this at ho...

Loved it! I fed it to my roommates and friends, and everyone ate seconds and thirds. I didn't have lamb, so I used steaks instead, and it turned out great. Thanks for the recipe!!

Great flavor. We made this and had it in a pita with tomatoes, spinach, yogert, and feta cheese. My husband said this was an exciting dinner with great flavor.

this was really different for us, but delicious and super-easy. i followed the directions exactly and wouldnt change a thing. served it with "shirazi salad" from this site, which was a great com...

I halved the recipe and made it with chicken. I marinated the strips for 8 hours and they were phenomenal on pita bread w/the thick-style lebanese garlic sauce recipe from this site, some slice...