Lamb Shawarma Plate
Tender marinated lamb with warm pita, crisp vegetables, and creamy tahini sauce. A vibrant Middle Eastern favorite bursting with aromatic spices and fresh flavors.
- Total time
- 45 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cayenne, salt, and pepper to make the marinade.
Step 2
Add sliced lamb to the marinade, toss well to coat evenly, and refrigerate for at least 20 minutes (or up to 4 hours for deeper flavor).
Step 3
In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth and pourable. Add more water if too thick.
Step 4
Heat a 12-inch cast iron skillet or large sauté pan over medium-high heat until smoking.
Step 5
Working in batches, add marinated lamb to the hot skillet in a single layer. Do not overcrowd; cook 2-3 minutes per side until golden and cooked through (internal temp 160°F). Transfer to a plate.
Step 6
Warm pita bread in the skillet for 30 seconds per side or wrap in foil and warm in a 350°F oven for 3 minutes.
Step 7
Divide cooked lamb among pita breads or place in a serving platter.
Step 8
Top with diced tomatoes, cucumber, red onion, and fresh parsley. Drizzle generously with tahini sauce.
Step 9
Serve with lemon wedges on the side and extra sauce for dipping.
Tools you’ll need
- cutting board
- sharp knife
- mixing bowl
- measuring spoons
- measuring cups
- whisk
- 12-inch cast iron skillet
- tongs
- meat thermometer
- serving platter
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