This Lamb Shawarma is juicy, spiced to perfection, and bursting with bold Middle Eastern flavour. Marinated lamb is roasted or grilled until tender and crispy, then tucked into warm pita with veggies and a drizzle of garlicky yoghurt sauce. It’s an easy weeknight dinner that tastes like takeout — but better!
Why You’ll Love This Recipe
- Big flavour, minimal effort – The marinade does all the work!
- Better than takeout – You control the ingredients and spice level.
- Flexible cooking – Roast it, grill it, or even cook it in a skillet.
- Meal-prep friendly – Make the lamb ahead and reheat throughout the week.
Ingredients to make Lamb Shawarma
- Lamb – Shoulder is juicier and more flavorful, but the leg is leaner. Slice it thin so it cooks quickly and evenly.
- Spices – This warming blend gives the dish its signature shawarma flavour — adjust to taste.
- Greek yoghurt – Thick, tangy, and the perfect cooling contrast to the spiced lamb.
- Pita or flatbread – Use soft, fluffy pita or warm naan-style bread for wrapping.
Substitutions & Variations
Make it spicy – Add a pinch of cayenne or drizzle with harissa or chilli sauce.
Try chicken or beef – This same marinade works great with chicken thighs or flank steak.
Serve as a bowl – Skip the pita and serve everything over rice or greens for a lower-carb option.
Lamb Shawarma
Course: Lunch, DinnerCuisine: Middle EasternDifficulty: Medium4
servings15
minutes25
minutes1
pound of lambThis Lamb Shawarma is juicy, spiced to perfection, and bursting with bold Middle Eastern flavour. Prep time does not include marinating time, which should be between 1 – 2 hours
Ingredients
For the lamb + marinade:
1½ lbs boneless lamb shoulder or leg, thinly sliced
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon black pepper
Juice of 1 lemon
For serving:
4 pita breads or flatbreads
Sliced cucumbers
Chopped tomatoes
Sliced red onion
Fresh parsley or mint
Garlic yoghurt sauce (see below)
For garlic yoghurt sauce:
½ cup plain Greek yoghurt
1 clove garlic, minced or grated
1 tablespoon lemon juice
Salt to taste
1 tablespoon olive oil (optional)
Directions
- In a large bowl or zip-top bag, combine sliced lamb with olive oil, garlic, spices, salt, pepper, and lemon juice. Mix well, cover, and marinate in the fridge for at least 1 hour, or up to 12 hours.
- In a small bowl, stir together Greek yoghurt, garlic, lemon juice, salt, and olive oil. Chill until ready to serve.
- Oven method: Preheat oven to 425°F. Spread lamb on a baking sheet in a single layer. Roast for 18–22 minutes, stirring once, until browned and crispy at the edges.
Stovetop method: Heat a large skillet over medium-high heat. Cook lamb in batches for 4–5 minutes per side until nicely browned.
Grill method: Thread lamb onto skewers and grill over medium-high heat for 8–10 minutes, turning occasionally.
- Warm pitas or flatbreads. Fill each with a generous portion of lamb, fresh veggies, herbs, and a dollop of yoghurt sauce. Serve warm with lemon wedges, extra sauce, or a simple cucumber-tomato salad on the side.
Notes
- Slice the lamb thinly – This helps it cook quickly and get those crispy edges.
Use foil for easy cleanup – When roasting, line your sheet pan with foil to prevent sticking.
Double the yoghurt sauce – You’ll want extra for dipping or using as a salad dressing!
Make Ahead & Storage
- Marinate ahead: Lamb can marinate up to 12 hours in advance.
- To store: Cooked lamb will keep in an airtight container in the fridge for up to 4 days.
- To reheat: Warm in a skillet over medium heat or in a 350°F oven until heated through.
- To freeze: Freeze uncooked marinated lamb or fully cooked lamb for up to 2 months. Thaw overnight in the fridge before cooking or reheating.
