Entree: Lebanon – Levant – شاورما ➤ Shawarma (Spiced rotisserie lamb, thinly sliced and served in flatbread)
Serving Size: 6
Approximate Time
Prep
25 min
Cook
1 hr 30 min
Additional
6 hrs
Total
6 hrs 25 min
Ingredients
- 3.5 lb (1.6 kg) boneless lamb leg or shoulder, trimmed and thinly sliced - 1/3 cup (80 ml) plain yogurt - 2 tbsp (30 ml) white vinegar - 1/4 cup (60 ml) olive oil - 5 cloves garlic, minced - 1 tsp (5 ml) ground allspice - 1 tsp (5 ml) ground cardamom - 1/2 tsp (2.5 ml) ground cinnamon - 1 tsp (5 ml) ground cumin - 1/2 tsp (2.5 ml) ground turmeric - 1 tsp (5 ml) kosher salt - 1/2 tsp (2.5 ml) ground black pepper - 1 tsp (5 ml) ground sumac (optional, for finishing) - 4–6 pita breads or laffa - 1 cup (240 ml) toum (garlic sauce) or plain yogurt garlic sauce - 1 cup (120 g) thinly sliced tomatoes - 1 cup (120 g) thinly sliced cucumbers - 1/2 cup (120 g) pickled turnips or pickles
Instructions
1. Whisk together yogurt, vinegar, olive oil, minced garlic, allspice, cardamom, cinnamon, cumin, turmeric, salt, and pepper; toss lamb slices to coat, refrigerate 6–24 hours. Preheat rotisserie or oven to 375°F (190°C). 2. Assemble marinated lamb on a spit or compact into a roast; cook on rotisserie or roast until internal temperature reaches 150–160°F (66–71°C), about 1–1½ hours. Let rest 10 minutes, slice thinly, sprinkle sumac if using, and serve in pita with toum, tomatoes, cucumbers, and pickled turnips.
Nutrition Information
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