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Middle Eastern
Lamb Shawarma Plate Dinner
45 min total20 prep25 cook4 servings490 cal
ClassicPaleoContains glutenContains dairy
Middle Eastern lamb shawarma spiced with cumin, paprika, and garlic, roasted and sliced for platters with tahini and pickles.
Ingredients
meat
- 800 gleg of lamb
pantry
- 2 tspcumin
- 2 tspsmoked paprika
- 3 tbspolive oil
- 3 tbsptahini
- 0.5 cuppickled turnips
- 2 tspsalt
produce
- 6 clovesgarlic
- 2lemon
dairy
- 0.5 cupplain yogurt
Steps
- Blend cumin, paprika, garlic, lemon juice, oil, and salt into a paste.
- Coat lamb thoroughly and marinate 4 hours or overnight.
- Roast at 425°F (220°C) 20–25 minutes until charred outside and pink inside.
- Rest lamb 10 minutes, then slice thinly.
- Whisk yogurt and tahini with lemon for sauce.
- Arrange lamb on a platter with pickles.
- Drizzle tahini sauce over lamb.
- Serve with flatbread and extra sauce.
Tips
- Marinate lamb overnight for maximum flavor penetration.
- Slice against the grain for tender bites.
- Char edges under broiler for authentic shawarma crust.
- Serve with garlic sauce, pickles, and warm flatbread.
