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YIELD

12 servings

TYPE

TIME

3 hours

LEVEL

Intermediate 

Here's What You'll Need

1

lamb shoulder, grapeseed oil, lemon, ground coriander, turmeric, sumac, garlic powder, cumin, paprika, salt, cardamom, ground cinnamon, cayenne pepper, onion, red wine vinegar, parsley, tahini

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Cut Lamb Shoulder

2

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.

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Mix the Shawarma Seasoning

3

To the lamb, add lemon juice, garlic powder, coriander, turmeric, salt, sumac, cumin, paprika, cardamom, cinnamon, and cayenne. Cover with plastic wrap, refrigerate and allow to marinate for at least 2 hours.

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Cook the Lamb

4

When grill is hot, add oil, then lamb slices and cook until crisp on all sides. Be patient, this takes time! Transfer to a plate.

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Cook the Onion

5

To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with salt.

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Roughly Chop the Shawarma

6

Transfer lamb to a cutting board, roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with red wine vinegar and chopped parsley. Serve immediately!

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