Juicy Grilled Lamb Shawarma with Onions (Food Truck-Style)
Grilled lamb shawarma is my absolute go-to when I have a crowd to feed but want to keep things relaxed. Inspired by the best street carts in the city, the secret is all in the marinade and that high-heat grill to get those crispy bits on the lamb. It’s one of those great make-ahead meals—the longer the lamb sits in the spices, the better it gets. Set out some bowls of hummus and tahini, and let everyone build their own perfect plate!
Servings: 12 servings
Calories: 165kcal
Equipment
Ingredients
For the Lamb Shawarma
- 3-4 lb boneless lamb shoulder
- ⅓ cup 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
- Tahini
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-inch thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup neutral 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.
- 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 too long—about 2 hours max (not overnight). Lamb can be cooked up to 3 days ahead and reheated. Prep toppings and sauces in advance.
- Freezing: Freeze marinated or cooked lamb up to 3 months. Thaw overnight in the fridge before reheating.
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
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