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
21 items — tap to check off
Missing one? Custrd suggests a swap that works.
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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
