Lamb Shawarma

Serves: 4 – 6

Any sort of spiced, Lebanese lamb is good.

There isn’t anything not to love.

In keeping with tradition, this recipe is no different. Spice, great scent, wonderful middle eastern flavour.

What I would say is that if you can do it inside on a griddle, do so. It is surprisingly delicate and a hot BBQ will be too much. You want the meat to still be medium rare.

Marinate the night before and enjoy as a cracker mid-week meal; we did these on skewers though would be just as good in the pan on their own.

If you can do some spiced potatoes or a fattoush, go for it! We had a tzatziki as a side which was awesome.

The week just got a whole lot better.


½ cup plain yogurt
¼ cup water
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tbsp olive oil
½ cup chopped onion
2 cloves garlic, minced
1 tbsp salt
½ tsp ground black pepper
½ tsp ground cumin
⅛ tsp ground nutmeg
⅛ tsp ground cloves
¾ tsp ground mace (we used allspice)
1 tsp cayenne pepper
Lamb shoulder or leg cut into strips


  1. Mix all the ingredients and then mix in the lamb strips to coat. Cover the bowl with cling wrap and marinate in the fridge overnight.
  2. On the grill or in a pan, on their on or on skewers, cook them until browned and still medium rare inside and serve.

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