Name: Lamb Shawarma
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless lamb leg, thinly sliced; 1/4 cup olive oil; 3 tbsp lemon juice; 4 cloves garlic, minced; 2 tsp cumin; 2 tsp coriander; 1 tsp turmeric; 1 tsp paprika; 1/2 tsp cinnamon; 1/4 tsp cardamom; Salt and pepper; Pita bread; Toum (garlic sauce); Pickled turnips; Sliced tomatoes and onions; Fresh parsley

Spiced lamb shaved from a vertical spit, wrapped in fresh pita with garlic sauce and pickles.

The Cultural Story

Shawarma originated in the Ottoman Empire as a way to cook large quantities of meat on a vertical spit. The technique spread across the Levant and each region made it their own. The secret is the marinade — a complex blend of warm spices that penetrates the thin layers of meat, and the slow rotation that self-bastes the outside while keeping the inside juicy. Every shawarma shop has their own spice blend, and they guard it.

Ingredients

2 lbs boneless lamb leg, thinly sliced
1/4 cup olive oil
3 tbsp lemon juice
4 cloves garlic, minced
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp cardamom
Salt and pepper
Pita bread
Toum (garlic sauce)
Pickled turnips
Sliced tomatoes and onions
Fresh parsley

Instructions

1Mix olive oil, lemon juice, garlic, and all spices into a paste. Coat lamb slices thoroughly. Marinate for at least 2 hours, ideally overnight.
2Layer the marinated lamb on a baking sheet, overlapping slices. Cover tightly with foil.
3Bake at 325°F for 1.5 hours. Remove foil and broil for 10-15 minutes until edges are crispy and charred.
4While lamb rests, make toum: blend garlic, lemon juice, salt, and slowly drizzle in oil until it forms a thick, white, fluffy sauce.
5Shave or slice the lamb thinly against the grain.
6Warm pita bread, spread toum, layer lamb, add pickled turnips, tomatoes, onions, and parsley. Wrap tightly. The first bite should drip.

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