The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Close up of shawarma bowl

Lamb Shawarma

Posted by: Ari Laing

We love this grilled lamb shawarma recipe, inspired by the street carts of NYC. Marinate thinly sliced boneless lamb shoulder in a shawarma seasoning blend, then grill until crispy with sautéed onions. Serve over romaine lettuce or in a pita with chopped tomatoes, hummus, tzatziki, and lots of tahini! Easily feeds a crowd and can be made ahead! DF, GF

recipe +-

Posted by: Ari Laing
Close up of shawarma bowl
Print Recipe
No ratings yet

Grilled Lamb Shawarma

We love this grilled lamb shawarma recipe, inspired by the street carts of NYC. Marinate thinly sliced boneless lamb shoulder in a shawarma seasoning blend, then grill until crispy with sautéed onions. Serve over romaine lettuce or in a pita with chopped tomatoes, hummus, tzatziki, and lots of tahini! Easily feeds a crowd and can be made ahead! DF, GF
Prep Time30 mins
Cook Time30 mins
Marinating TIme2 hrs
Total Time3 hrs
Course: Dinner
Cuisine: Middle Eastern
Keyword: how to make shawarma, shawarma bowl, shawarma seasoning
Servings: 12 servings
Calories: 165kcal
Author: Ari Laing

Equipment

  • Grill
  • Cast iron skillet

Ingredients

For the lamb shawarma

  • 3-4 lb boneless American lamb shoulder
  • 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!

Nutrition

Calories: 165kcal | Carbohydrates: 4g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 439mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!