Emulsifier Free Lamb Shawarma
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Learn more →Ingredients
4 servings
For the lamb
- 2 lb boneless lamb leg, sliced ¼-inch thick against the grain
- ½ cup plain whole-milk yogurt
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
For the garlic sauce (toum-style)
- ½ cup tahini
- 2 garlic cloves, minced
- 3 tbsp fresh lemon juice
- 3–4 tbsp cold water
- ¼ tsp kosher salt
For serving
- 4 flatbreads or pita breads
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced tomato
- ½ cup thinly sliced red onion
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- pickled turnips or pickled cucumbers, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, cayenne, salt, and black pepper until smooth. Add the sliced lamb and toss to coat every piece thoroughly. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- 2
While the lamb marinates, make the garlic sauce: in a small bowl, whisk together the tahini, minced garlic, lemon juice, and salt. Add cold water 1 tablespoon at a time, whisking after each addition, until the sauce is smooth, creamy, and pourable — it should fall off a spoon in a thick ribbon. Refrigerate until ready to serve.
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