Lamb Shawarma

In a large bowl, mix together all the marinade ingredients: lemon juice, vinegar, garlic, olive oil, mustard, and the spices including cracked black pepper. Season the lamb with salt, then pour the marinade over the meat. Massage the marinade into the lamb until every piece is well coated. Cover and refrigerate for at least a few hours, or overnight. Bring the meat to room temperature before cooking.

Stack the marinated lamb slices onto a skewer tray as shown. Wrap the entire stack with baking paper, followed by a layer of aluminium foil. If you don’t have a tray to stack the meat, see the notes below.

Preheat the oven to 180°C (fan-forced) 350°F.

Place the wrapped skewer tray in the oven and roast for 1 1⁄2 hour. Unwrap, then return to the oven and continue roasting for another 1 hour, or until the meat is cooked through and golden. Let it rest briefly before slicing and serving.

To assemble your shawarma wraps, start with a layer of lamb—cut into strips—down the centre of warm Lebanese bread. Add pickles, some fries, slices of tomato, and a sprinkle of chopped parsley. Finish with a generous drizzle of tahini sauce, then roll it up and serve

A FEW THINGS YOU’LL WANT TO KNOW

Can I use beef instead of lamb?
You can! Lamb is just fattier, which means it stays juicier in the oven. But if you’re using beef, marinate it a little longer to help tenderise it, and choose a cut with some fat in it.

I don’t have a plate with a skewer—what else can I use?
No problem. You can cook this in a large frying pan instead. Just slice the meat into strips before marinating. Once your pan is hot, add the marinated strips and cook for about 10 to 15 minutes, turning as needed, until the meat is browned and cooked through.

What sauces can I serve it with?
You can serve it with my tahini sauce—just tahini, garlic, lemon juice, a pinch of salt and a splash of water. You can find the full recipe here. Or try the garlic yoghurt sauce I pair with my Shish Tawook —it’s like a creamy mayo-garlic combo. And of course, there’s always the famous toum. I’ve got the recipe for that here too.

You don’t use baharat spice here—why not?
I’ve tried many versions of shawarma spice mixes, and honestly, some are overwhelming. They can include 7 or 8 different spices. For this recipe, I’ve chosen a balanced mix that keeps the flavours warm and layered, without overpowering the lamb.

How should I serve it?
I’ve shared how I like to assemble my wraps, but you can serve this however you like. Use any flatbread you enjoy, or spoon the meat over rice, salad, or even roast veggies. It’s versatile and works with just about anything.

Why do we wrap it in baking paper and foil?
Because this cooks low and slow—up to 2.5 hours in the oven—wrapping it helps the meat steam and cook through gently. If you leave it uncovered from the start, it’ll dry out and may burn before it’s fully cooked.

Why do you use lamb forequarter or shoulder?
Forequarter and shoulder are essentially the same cut—and it’s my go-to because it’s fatty and stays moist while roasting. I’ve tested other cuts, even some with the bone in, and they don’t work as well. You’ll end up with less meat and more frustration. I highly recommend sticking with boneless.

Why do you season the meat with salt instead of adding it to the marinade?
It’s much easier to control the salt this way. When it’s mixed into the marinade, it’s hard to tell if you’ve used enough. Seasoning the meat directly gives you better flavour all the way through.

Why does the meat need to come to room temperature before cooking?
If you cook meat straight from the fridge, it can seize up and cook unevenly. Letting it come to room temperature helps it roast more evenly and stay tender.