111min 4 ppl
Lamb Shawarma
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 9 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 34g
Carbs 36g
Fats 25g
About this dish
Strips of lamb shoulder marinated in yogurt, cumin and allspice, seared until well browned and wrapped in warm pitta with a cooling mint yogurt sauce.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovescrushed4
- Fresh Mintfinely chopped2 tbsp
- Cucumberfinely diced0.5
- Tomatoessliced2
- red onionthinly sliced0.5
Meat & Poultry
- Boneless Lamb Shouldertrimmed of excess fat, cut into thick strips900 g
Dairy & Eggs
- Full-Fat Plain Yogurtdivided300 g
Dried Goods
- Pitta breadwarmed4
Spices & Seasonings
- Ground Cumin2 tsp
- Ground Coriander1 tsp
- Ground Allspice1 tsp
- Ground cinnamon0.5 tsp
- Aleppo pepper1 tsp
- Fine sea salt1.5 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Lemon juice2 tbsp
- Extra-virgin olive oil3 tbsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large frying pan
- Meat thermometer
- Tongs
Method
1
Whisk together 150 g of the yogurt, the lemon juice, garlic, olive oil, ground cumin, ground coriander, ground allspice, ground cinnamon, Aleppo pepper, fine sea salt and black pepper in a large bowl.
Approx. 6 minutes
2
Cut the lamb shoulder into thick strips and add them to the marinade, turning to coat evenly.
Approx. 6 minutes
3
Cover the bowl and refrigerate for at least 4 hours, ideally overnight.
Approx. 2 minutes
4
Stir the remaining yogurt with the fresh mint and cucumber in a small bowl to make the sauce, then cover and refrigerate until needed.
Approx. 5 minutes
5
Heat a large frying pan over high heat and sear the lamb strips for 10 minutes, turning occasionally, until well browned on all sides.
Approx. 10 minutes
6
Check with a meat thermometer that the thickest piece has reached an internal temperature of at least 63°C.
Approx. 2 minutes
7
Transfer the lamb to a plate, cover loosely with foil and rest for 5 minutes; the temperature will continue to rise by a few degrees as it rests.
Approx. 5 minutes
8
Warm the pitta bread in a dry frying pan for 1 minute on each side.
Approx. 2 minutes
9
Slice the rested lamb thinly and fill the warm pitta bread with the lamb, tomatoes, red onion and the mint yogurt sauce.
Approx. 5 minutes
