Lamb Shawarma Lamb Shawarma

Lamb Shawarma

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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.

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