Lamb Shawarma

Food & Wine
Lamb Shawarma Recipe
Photo: Kate Mathis
In Midtown NYC, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version.


+ Add To Shopping List
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt
1 pound lamb shoulder, visible fat trimmed and meat thinly sliced
1 white onion, halved and cut into thin slivers
1/2 cup tahini, (sesame paste)
1/2 cup mayonnaise
Hot sauce, lettuce, sliced tomatoes, rice and warmed pita , for serving


Total: 40 Minutes

In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes.

Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.

Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.

Created date

September 2013