Lamb shawarma is a classic Middle Eastern recipe made with tender marinated lamb, bold spices, and slow cooking for maximum flavour. This homemade version gives you restaurant-style shawarma without a rotisserie—just an oven or grill. The lamb is marinated in olive oil, garlic, yogurt or lemon juice, and spices like cumin, coriander, paprika, cinnamon, and turmeric, then roasted until juicy inside with crispy edges. Serve it in pita or flatbread with garlic sauce, tahini, sumac onions, pickles, salad, or as a shawarma bowl with rice or hummus. It’s perfect for meal prep, family dinners, or gatherings because it stays tender when reheated. Whether you use lamb shoulder or leg, the long marination brings authentic Middle Eastern flavour to your kitchen. Make your own Pickled Turnip here: Everything Pickled
Toast your whole spices
In a dry pan over medium-high heat, toast: 1 tbsp cumin seeds, 1 star anise, 2 tsp black peppercorns, ¼ tsp fenugreek, 1 tsp fennel seeds, 1 small cinnamon stick, 5 cardamom pods, 5 cloves.
Toast for about 2 minutes, until the aroma fills the room and the spices start to brown.
Grind and cool
Grind the spices while they’re still hot.
Let the mix cool before adding to the marinade.
Prepare the marinade
In a large bowl, combine: ground spices, 1 tbsp paprika, ½ grated nutmeg, 1 tbsp sumac, 2½ tsp sea salt, 40 g chopped cilantro (or parsley), 120 ml (½ cup) olive oil, 4 crushed garlic cloves, 25 g grated fresh ginger, 60 ml (¼ cup) lemon juice.
Mix well until it becomes a fragrant paste.
(If using pre-ground spices, add a bit more to boost flavor.)
Prepare the lamb
Use a 2 kg (4½ lb) lamb shoulder.
With the fat side facing up, make 1.5 cm (⅔ inch) deep cuts through the fat and slightly into the meat.
Flip it over and make a few small punctures on the back — this helps the marinade soak in.
Massage and marinate
Rub the marinade generously all over the lamb, making sure to reach every cut.
Cover and refrigerate for at least 3 hours, or overnight for best results.
Roast to build flavor
Preheat the oven to 180°C (360°F).
Place the lamb fat side up on a tray or rack.
Roast uncovered for 30 minutes to build color and start rendering the fat.
Add moisture and slow cook
After 30 minutes, add 360 ml (1½ cups) of hot water to the tray.
Lower oven temperature to 160°C (320°F).
Cover tightly with foil or a lid and cook for 3 hours, basting the meat once an hour.
The lamb should be tender and falling off the bone.
Make the tahini cream
In a bowl, whisk: 150 g (⅔ cup) tahini, 1 crushed garlic clove, ¼ tsp salt, 2 tbsp lemon juice, 120 ml (½ cup) cold water.
Whisk until smooth and creamy, adding water as needed.
Prepare the tomato-cucumber salad
Mix together a drizzle of olive oil, ½ tbsp lemon juice, a pinch of salt, pepper, and garlic powder.
Add 150 g (⅔ cup) diced tomatoes and 150 g (⅔ cup) diced cucumbers.
Toss well and finish with a sprinkle of parsley.
Finish the lamb
Once cooked, transfer the lamb carefully to a tray.
If there’s a lot of juice left, reduce it in the oven for a few minutes to thicken.
Shred the meat with two forks — it should come apart effortlessly.
Assemble the shawarma rolls
Spread tahini cream on a flatbread.
Add shredded lamb, pickled turnips, and parsley for a classic version.
Or try tahini + lamb + harissa + pickled red onions — a Kuzina favorite.
Roll tightly and set aside.
Crisp the outside
Dip each roll lightly in the pan juices.
Press it in a panini maker or hot frying pan.
Listen for that beautiful sizzle — that’s flavor locking in.
Serve and enjoy
Arrange everything on a platter with extra lamb, salad, fries, olives, pickled turnips, pepperoncini, and a drizzle of tahini cream.
Sprinkle with fresh parsley and serve warm.
No whole spices? Use pre-ground and increase amounts slightly.
Prefer milder flavor? Reduce sumac or black pepper.
Make-ahead: Marinate up to 24 hours in advance.
Bread options: Works perfectly with pita, lavash, tortilla, or batbout.
Want heat? Add harissa directly to the tahini or inside the wrap.
