Lamb shawarma
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Sam Folan
Lamb shawarma
These fragrant, tender meat skewers are perfect piled into flatbreads with garlic yogurt and lots of crunchy salad
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
586Kcal
Fat
42gr
Saturates
11gr
Carbs
35gr
Sugars
5gr
Fibre
3gr
Protein
39gr
Salt
0.9gr
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
Ingredients
- 4 tbsp olive oil
- juice of 1 lemon and zest of ½ lemon
- 1 tsp baharat
- 1 tsp ground allspice
- ½ tsp ground cumin
- 1⁄4 tsp ground turmeric
- 2 tsp dried oregano
- 1 ripe tomato, halved
- 600g boneless lamb leg, trimmed and cut into 2.5-3cm cubes
To serve
- 200g Greek-style yogurt
- ½ garlic clove, crushed
- 4-8 large flatbreads
- 1 Little Gem lettuce, shredded
- pickles, thinly sliced
- chilli sauce or hot pepper sauce to serve
- ½ tsp sumac
Step by step
Get ahead
Marinate the lamb the night before.
- A day ahead, put 2 tablespoons of olive oil, half the lemon juice, the lemon zest, spices and oregano into a mixing bowl with a good pinch of salt. Coarsely grate the tomato into the bowl, discarding the skin. Mix everything together then add the lamb and mix really well. Cover and chill overnight to flavour and tenderise the meat.
- Preheat your barbecue or grill to high. Thread the lamb onto skewers (if you're using bamboo ones soak them in cold water for 10 minutes first to stop them burning). You should end up with 2 skewers per person. Brush with the remaining oil and grill for 3-4 minutes a side until charred and tender. Remove from the grill, squeeze the remaining lemon over the top of the shawarma and season with a little salt.
- Meanwhile, mix the yogurt with the garlic and a pinch of salt. Spread it over the flatbreads and top with the lettuce and pickles. Carefully remove the lamb from the skewers and place onto the salad. Drizzle over the chilli sauce and scatter over the sumac. Roll up and serve immediately.
