In order to provide complete functionality, this web site needs your explicit consent to store browser cookies. If you don't allow cookies, you may not be able to use certain features of the web site including but not limited to: log in, buy products, see personalized content, switch between site cultures. It is recommended that you allow all cookies.

Lamb Shawarma Lamb Shawarma

Lamb Shawarma

Recommend this recipe

Share this recipe:

Fortunately for you, Lamb Shawarma (sha-wuh-muh) is easier to cook than it is to say, going from grill – or pan – to plate in just 20 minutes! Easier still is the eating of this street food staple, which is inspired by the fragrant flavours of the Middle East. Give our melt-in-your-mouth lamb leg steak recipe a try for yourself and impress friends and family alike at your next gathering, you won’t regret it.

Preparation: 10 mins 
Cooking: 10 mins

Serves 4

4 lamb leg steaks, thinly sliced

1 small red onion, finely sliced

2 garlic cloves, crushed

Salt and freshly milled black pepper

2 teaspoons olive oil

For the tahini sauce

40g prepared tahini

1 garlic clove, finely grated

1 tablespoon lemon juice

½ teaspoon ground paprika

2 tablespoons warm water

To serve

2 large pieces Lebanese flat bread, warmed and cut into 4 triangles

1 small lettuce, leaves removed, washed and shredded

A few freshly chopped mint leaves

1 lemon

  • For the tahini sauce, in a small bowl, mix together the tahini, garlic, paprika and lemon juice. Gradually stir in the warm water until the mixture resembles a sauce.
  • For the lamb, in a large bowl, mix together the lamb, onion, garlic and seasoning. 
  • Heat the oil in a large non-stick frying pan and quickly cook the spiced lamb mixture for 2-3 minutes or until golden.
  • To serve, roll the flat bread into cones and fill with the lamb mix, tahini sauce, lettuce, mint and a squeeze of lemon before serving.

Recommend this recipe


Related Recipes