Easy Lamb Shawarma

Easy Lamb Shawarma

7
HAMLET32 0

"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

6 h 40 m servings 665 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 665 kcal
  • 33%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 70.6g
  • 23%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Reviews

7
  1. 11 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 "boi...

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 ...

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...

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 "boi...

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...

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, t...

Very good. I let mine marinade for 8 hours (by accident.) Otherwise I followed the recipe as it is and it turned out pretty dang good. The lamb was super tender and the sauce from the marinade w...

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