Proud Farmer

Lamb Shawarma

Shawarma is a classic dish from Levantine and Middle Eastern cuisine, traditionally cooked on a vertical rotating spit. In this version, lamb shoulder or leg is slow-roasted in the oven until the meat becomes exceptionally tender and can easily be pulled apart. This simple method brings the distinctive, aromatic flavours of lamb shawarma into your own kitchen.

Gezupftes Lamm-Shawarma auf Couscous mit Petersilie und Granatapfelkernen
Serves: 4–6
Preparation Time: 10 minutes
Cooking Time: 3 hours
Total Time: 3 hours 10 minutes
Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Ingredients

  • 1.3 kg bone-in lamb shoulder or leg
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 480 ml water

Spices

  • Shawarma Spice Blend (Makes Approximately 7 tbsp)
  • 1 tbsp coarsely crushed black pepper
  • 1 tbsp za'atar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1½ tsp ground cardamom
  • 2 tsp smoked paprika or 1 tsp chilli powder
  • 2 tsp dried oregano
  • ½ tsp coarse salt
  • 2 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 tsp ground coriander

Instructions

  1. Preheat the oven to 180°C (160°C fan).
  2. Mix 2 tablespoons of the shawarma spice blend with the olive oil and lemon juice to form a paste.
  3. Score the fat layer of the lamb several times and thoroughly massage the spice paste into the meat.
  4. Place the lamb in an ovenproof roasting dish and pour in 480 ml of water.
  5. Cover the dish tightly with aluminium foil and slow-roast for 2½–3 hours, until the meat is very tender.
  6. Remove the foil and roast for another 15–30 minutes, until the surface becomes crispy.
  7. Shred the lamb and serve.

Tips

Marinate the lamb overnight to make it even more flavourful and tender.
If you don't have all the individual spices at home, you can also use a ready-made shawarma spice blend. These are available in most Middle Eastern or Turkish supermarkets.