Lamb Shawarma

 
Lamb shawarma on a decorative plate surrounded by ingredients.

Recipe prepared by Kita Roberts | Serves 6-8 | Prep: 20 mins. | Cook: 3 hrs, 25 mins. | Rest: 15 mins.

This slow-roasted lamb shoulder is braised in a homemade shawarma spice blend until it's perfectly tender, then finished at high heat for those delicious caramelized edges. This versatile dish is perfect for piling into pitas, adding to a salad, or enjoying straight from the pan. Batch it, freeze it, and enjoy whenever you like!

Instructions

  1. Combine garlic, ginger, half the sliced onion, olive oil, lemon juice, salt, pepper, cumin, coriander, paprika, cayenne, cinnamon, and allspice in a mini food processor. Blitz until a thick paste forms.

  2. Pat the lamb shoulder dry. Rub spice paste all over the surface. Cover and refrigerate for 2–12 hours. Remove from fridge 20–30 minutes before roasting.

  3. Preheat oven to 300°F. Scatter remaining sliced onion in the bottom of a 12-inch cast-iron skillet. Pour in 1 cup water. Place marinated lamb fat-side up on the onion bed.

  4. Seal the skillet tightly with foil. Roast at 300°F for 2½ hours (150 minutes). Do not open the foil.

  5. Remove foil. Baste with pan juices. Roast uncovered for 40–60 minutes, until internal temp reads 190–200°F for shredding (175–185°F for sliceable). Add a splash of hot water if pan dries out.

  6. Raise oven to 450°F. Roast 5–8 minutes until exterior is dark and caramelized. Watch closely.

  7. Rest 15 minutes. Shred lamb in the skillet, stir softened onions into pan juices, and spoon over the meat.

  8. Serve with pitas, as wraps or over green or rice bowls.

Ingredients

For the Spice Paste

  • 5 cloves garlic

  • 1 inch fresh ginger

  • ½ medium yellow onion, sliced

  • 3 tablespoons olive oil

  • 3 tablespoons lemon juice

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 2 teaspoons sweet paprika

  • ½ teaspoon cayenne pepper

  • ½ teaspoon cinnamon

  • ½ teaspoon allspice

For the Lamb

  • 3-4 lbs boneless lamb shoulder

  • ½ medium yellow onion, sliced (remaining half)

  • 1 cup water

To Serve

  • Pita bread

  • Lemon wedges

This recipe originally appeared on GirlCarnivore.com/lamb-shawarma/.

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