This Lamb Shawarma recipe brings the rich, aromatic flavours of the Middle East right to your kitchen. Marinated in a blend of warm spices and roasted to perfection, the lamb is tender and juicy.
Prep Time: 1 day
Cook Time: 3 hours
Total Time: 1 day 3 hours
Course: Main Course
Cuisine: Greek, Mediterranean, Middle Eastern
Servings: 4
Equipment:
- Hark Chubby Offset Smoker
- Heat Resistant Gloves
- FireBoard 2 Drive
- Lump Charcoal (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
- Roasting Tray
- Long Tongs
Ingredients:
For the Lamb Shawarma
- 1.2 kg half leg lamb roast
- 4 garlic cloves, minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp chilli flakes
- 2 tsp sweet paprika
- 1 ½ tsp salt
- ½ tsp black pepper
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
For the Pickled Veggies:
- ½ red onion, thinly sliced
- 2 radishes, julienned
- ¼ cup vinegar
- 1 tsp salt
- 1 tsp sugar
For the Tzatziki
- 3 tbsp Greek yoghurt
- 1 cucumber, grated and excess juice squeezed out
- Pinch of salt
For the Garnish
- 1 bunch mint, finely chopped
- 1 bunch parsley, finely chopped
Instructions:
For the Lamb Shawarma
- In a large bowl, mix the minced garlic, ground coriander, cumin, cardamom, chilli flakes, sweet paprika, salt, and black pepper.
- Add the olive oil and lemon juice, stirring well to combine.
- Rub the marinade all over the lamb roast, ensuring it is well-coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
Roast the Lamb
- Preheat your offset smoker to 180°C (356°F).
- Place the marinated lamb in a roasting pan.
- Add half a cup to 1 cup of water to the roasting pan and cover with aluminium foil.
- Roast for about 2-3 hours, or until the lamb is tender and cooked to your desired level of doneness.
- Let the lamb rest for 15 minutes before slicing thinly.
Pickle the Vegetables
- In a small bowl, combine the vinegar, salt, and sugar, stirring until dissolved.
- Add the sliced red onion and julienned radishes, ensuring they are well-covered by the pickling liquid.
- Let sit for at least 30 minutes, or until you're ready to serve.
Make the Tzatziki
- In a bowl, mix the Greek yoghurt and grated cucumber (remove excess juice from cucumber).
- Season with a pinch of salt and stir well.
- Chill in the refrigerator until ready to serve.
Serve
- Arrange the sliced lamb in a sandwich or wrap.
- Top with the pickled onions and radishes.
- Drizzle with tzatziki and garnish with the finely chopped mint and parsley.
Enjoy your delicious Lamb Shawarma!
Alternative Toppings and Proteins
Alternative Toppings:
- Hummus: Add a creamy layer of homemade or store-bought hummus for extra richness.
- Tahini Sauce: Drizzle some tahini sauce for a nutty flavour that pairs well with the spices.
- Fresh Tomatoes and Cucumbers: For a fresh, crunchy addition, top with diced tomatoes and cucumbers.
- Pomegranate Seeds: Sprinkle with pomegranate seeds for a burst of sweetness and a pop of color.
- Feta Cheese: Crumble some feta cheese on top for a tangy, salty touch.
Alternative Proteins:
- Chicken: Substitute the lamb with boneless chicken thighs or breasts. Marinate and cook similarly for a lighter option.
- Beef: Use beef sirloin or flank steak, marinated and grilled to perfection for a hearty alternative.
- Pork: Pork tenderloin or shoulder can be used for a different take on shawarma.
- Vegetarian: For a meat-free option, marinate and grill thick slices of eggplant, portobello mushrooms, or firm tofu.
- Fish: White fish like cod or haddock can be marinated and grilled for a unique, lighter version of shawarma.
Experiment with these alternatives to find your perfect combination, and enjoy the versatility of this delicious dish!
