Entree: Syria – Syrian Kurdish Cuisine – Kurdish Shawarma (Thinly sliced, well-spiced roasted lamb served in flatbread with pickles, onions, and yogurt or garlic sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, thinly sliced
- 1/2 cup (120 ml) plain yogurt
- 1/4 cup (60 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 2 tsp (10 ml) ground cumin
- 1 1/2 tsp (7 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground allspice
- 1/4 tsp (1 g) ground cinnamon
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (7 g) sumac, for finishing
- 4 large flatbreads (lavash or pita), approx. 6 oz (170 g) each
- 1 medium (6 oz / 170 g) tomato, thinly sliced
- 1 small red onion, thinly sliced, approx. 4 oz (115 g)
- 1/2 cup (120 g) pickled cucumber or Arabic-style pickles, sliced
- 1/2 cup (120 g) plain yogurt or labneh for sauce
- 1 tbsp (15 ml) olive oil for grilling or pan-cooking
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large bowl combine yogurt, lemon juice, 3 tbsp olive oil, minced garlic, cumin, coriander, paprika, allspice, cinnamon, salt, and pepper. Whisk until smooth.
2. Add sliced lamb to the marinade, toss to coat thoroughly, cover, and refrigerate at least 2 hours or preferably overnight.
3. Remove lamb from refrigerator 20 minutes before cooking. Heat 1 tbsp olive oil in a large skillet or griddle over medium-high heat until shimmering.
4. Working in batches, sear marinated lamb slices in the hot skillet until browned and cooked through, about 4–6 minutes per batch depending on thickness; alternatively thread onto skewers and roast or grill until cooked through.
5. Warm flatbreads briefly in a dry skillet or oven, then layer with a smear of yogurt or labneh, a portion of sliced lamb, tomato, onion, and pickles. Sprinkle sumac and chopped parsley over each wrap.
6. Fold or roll the flatbread around the filling and press gently. Serve immediately with extra yogurt sauce and lemon wedges.