This easy grilled lamb shawarma recipe will bring you right back to the street carts of NYC, where familiar Middle Eastern spices draw in crowds of regulars daily. Lots of times you’ll see options for chicken shawarma as well as lamb. Here, we’re marinating a boneless shoulder of American lamb in warm, fragrant shawarma seasoning blend, then grilling until crispy with sautéed onions.
We love to serve the shawarma meat in salads bowls made up of romaine lettuce, chopped tomatoes, hummus, tzatziki, and lots of nutty tahini.
Here’s why we love it so much:
- Lamb shoulder is full of flavor and so tender, especially American lamb!
- Boneless, which makes the lamb incredibly easy to work with and cook! Thinly slice the lamb so it cooks quickly and gets crispy on the grill!
- Shawarma seasoning: our homemade blend of spices gives this shawarma recipe a familiar flavor from the street carts we love so much!
- Will feed a crowd! Because lamb shoulder is generally available in 3-4 lb pieces, you’ll easily be able to feed a group of 10-12 people with this recipe. Perfect for summer entertaining!
Be sure to try our Braised Lamb Curry or Braised Lamb Tacos next!
*This post was sponsored by the American Lamb Board. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Ingredients For Lamb Shawarma
We’re featuring a beautiful boneless shoulder of American lamb. We love to support our local farmers and ranchers (some of the hardest working folks we’ve ever met, by the way) — shop local whenever you can.
By the time the lamb gets off the grill, it’ll be crispy on the outside, but tender to bite into! You’ll also need 1 onion (thinly sliced), red wine vinegar, and a bit of chopped fresh parsley.
For the shawarma-inspired seasoning blend, grab the following:
- Neutral flavored oil, such as grapeseed or canola oil
- Lemon
- Dried herbs: coriander, turmeric, sumac, garlic powder, cumin, paprika, cardamom, ground cinnamon, cayenne, and Kosher salt.
Serve grilled lamb shawarma either deconstructed in bowls or stuffed in a pita with your favorite toppings (recommendations below!) for one epic shawarma sandwich.
How To Make Grilled Shawarma
- Cut lamb shoulder. Cut the lamb shoulder into thin strips about ¼” thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup grapeseed oil on top.
- Mix the shawarma seasoning. To the lamb, add the juice of 1 lemon, 2 Tbsp ground coriander, 1 Tbsp turmeric, 1 Tbsp sumac, 2 tsp garlic powder, 2 tsp cumin, 2 tsp sweet paprika, 2 tsp Kosher salt, 1 tsp cardamom, ½ tsp cinnamon, and ¼ tsp cayenne. Use your hands (or seal and shake the bag) to thoroughly coat the lamb. Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.
- Cook the lamb. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 Tbsp grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes. The shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate. (Note: USDA recommends an internal temperature of 145 F for lamb, with at least a 3 minute rest.)
- Cook the onion. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with ½ tsp Kosher salt.
- Roughly chop the shawarma. Transfer crispy lamb to a large cutting board, then roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with 3 Tbsp red wine vinegar and 2 Tbsp finely chopped parsley. Serve immediately!
Note: USDA recommends an internal temperature of 145 F for lamb, with at least a 3 minute rest.
What To Serve with Shawarma
Here are a few of our favorite sides to serve with grilled lamb shoulder, and that pair beautifully with the shawarma seasoning:
- Chopped tomatoes, lettuce, and onion
- French fries (our personal favorite!)
- Tahini, and lots of it
- Hot sauce (red or white, a la NYC street carts, the best ever!)
- Pickled red cabbage
- Pickles, pickled beets, or pickled turnips
- Hummus
Pretty much anything you’d find in a Middle Eastern restaurant featuring shawarma wraps or bowls is fair game here! Have fluffy pita on standby? Load ’em up and turn these into shawarma sandwiches, yum!
Tips For The Best Lamb Shawarma
- Thinly slice the meat. Lamb shoulder typically cooks for a longer period of time to help break it down and become tender. In order to keep the cook time low, we’re thinly slicing the lamb into pieces about ¼” thick.
- Be patient! It will take a solid 15-20 minutes for the shawarma marinade to cook off and for the lamb to get crispy on the grill. Don’t rush the process, trust that it will happen. Just keep stirring every few minutes.
- Don’t leave out the red wine vinegar! It adds both a tanginess, as well as lightens up the shawarma seasoning blend. It makes the dish.
- Don’t forget the tahini! While everything else is optional, the tahini is our must-have. That nutty sesame flavor works so well with the shawarma meat!
FAQs
- Can lamb shawarma be made ahead? Absolutely! While we don’t recommend marinating the lamb for too long (see below), you can cook off the lamb up to 3 days in advance and simply reheat before serving. Also, you can prep things like lettuce, tzatziki or toum, and hummus ahead of time, if not using store-bought.
- How long can shawarma marinate before cooking? We recommend no longer than 2 hours, as the lemon juice can affect the texture of the meat if left too long.
- Can the leftovers be frozen? Yes! You can either freeze marinated lamb or cooked lamb shawarma for up to 3 months in a sealed, airtight container. Allow meat to thaw overnight in a refrigerator before reheating.
- What other meats beside lamb can I use? We personally love lamb shoulder best, but you could also make this recipe with boneless leg of lamb, as well as chicken thighs, flank steak, or skirt steak. Try the lamb first, it’s outrageously delicious!
- Is this an authentic shawarma recipe? No, this is my interpretation of the recipe after being inspired from street carts, restaurants in NYC, and wonderful Middle Eastern cookbooks, such as Divine Food, Sababa, and Eating Out Loud. If you’re looking for a truly authentic recipe, we have made and loved Yotam Ottolenghi’s recipe, found here. This Lebanese shawarma also looks legit!
This is honestly such a delicious, flavorful lamb recipe and we cannot wait to hear what you think. Are you familiar with NYC halal street carts? If so, be sure to give this recipe a try and let us know if it satisfies the craving! And of course, if you make this Lamb Shawarma recipe, please let us know by leaving a review and rating below!
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If you love lamb as much as we do, be sure to follow @fanoflamb on Instagram or visit Americanlamb.com for all things lamb – recipes, cooking guides, nutrition information, and more! While you’re there be sure to check out their awesome contest in partnership with Outdoorsy!
More lamb recipes we love:
- Smoked Leg of Lamb
- Roast Leg Of Lamb
- Lamb Burger
- Braised Lamb Tacos
- Roast Rack of Lamb
- Lamb Ragu with Mint and Ricotta
Grilled Lamb Shawarma Recipe
Equipment
Ingredients
For the lamb shawarma
- 3-4 lb boneless American lamb shoulder
- ⅓ cup grapeseed oil or other light, neutral oil, plus 2 Tbsp
- 1 large lemon juiced
- 2 Tbsp ground coriander
- 1 Tbsp turmeric
- 1 Tbsp sumac
- 2 tsp garlic powder
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp Kosher salt
- 1 tsp cardamom
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 large onion thinly sliced
- 3 Tbsp red wine vinegar
- Fresh parsley finely chopped, for serving
- Tahini for serving
Recommended serving suggestions
- Chopped romaine lettuce
- Chopped tomatoes
- Hummus
- Tzatziki or toum
- Lemon wedges
Instructions
- Cut lamb shoulder. Cut the lamb shoulder into thin strips about ¼" thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup grapeseed oil on top.
- Mix the shawarma seasoning. To the lamb, add the juice of 1 lemon, 2 Tbsp ground coriander, 1 Tbsp turmeric, 1 Tbsp sumac, 2 tsp garlic powder, 2 tsp cumin, 2 tsp sweet paprika, 2 tsp Kosher salt, 1 tsp cardamom, ½ tsp cinnamon, and ¼ tsp cayenne. Use your hands (or seal and shake the bag) to thoroughly coat the lamb. Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.
- Cook the lamb. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 Tbsp grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes. The shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate.Note: USDA recommends an internal temperature of 145 F for lamb, with at least a 3 minute rest.
- Cook the onion. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with ½ tsp Kosher salt.
- Roughly chop the shawarma. Transfer crispy lamb to a large cutting board, then roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with 3 Tbsp red wine vinegar and 2 Tbsp finely chopped parsley. Serve immediately!
Notes
- Make ahead: Don’t marinate the lamb for too long (see below), but you can cook off the lamb up to 3 days in advance and simply reheat before serving. Also, you can prep things like lettuce, tzatziki or toum, and hummus ahead of time, if not using store-bought.
- How long can shawarma marinate before cooking? Right around 2 hours, not overnight — the lemon juice will affect the texture.
- Can the leftovers be frozen? Yes! You can either freeze marinated lamb or cooked lamb shawarma for up to 3 months in a sealed, airtight container. Allow meat to thaw overnight in a refrigerator before reheating.’s outrageously delicious!
Let us know your thoughts!