Lamb Schwarma

May 13, 2022 • 0 comments

This lamb schwarma features crispy-on-the-outside and tender-on-the-inside lamb in small, bite-sized strips, perfect for serving with an assortment of vegetable-based sides on a plate or in a wrap. It's so flavorful and not a heavy dinner; perfect for spring and summer! (15 min prep but allow at least 2 hours for marinating in fridge).

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8

Ingredients

(3lb) Boneless Shoulder Lamb
(2 tsp) paprika
(2tsp) cumin
(2tsp) garlic granules
(1.5 Tbsp) sumac
(1 Tbsp) turmeric
(2 Tbsp) ground coriander
(1 tsp) Kosher salt
(1 tsp) cardamom
(1/2 tsp) ground cinnamon
(1) lemon, juiced
(1) large onion, thinly sliced
(1) fresh parsley, chopped handful for serving
(2 Tbsp) vegetable oil

Directions

Slice lamb shoulder into strips 1/4” thick, no longer than 4” and 1/2”-3/4” wide. Place the lamb inside a large ziplock bag. Then add the lemon juice, spices and salt. Seal bag and massage spices all over lamb, then place zip lock in fridge for at least 2 hours.

Place a cast iron pan on your grill and preheat on high. When hot, add the vegetable oil and the lamb. Flip the lamb over every few minutes to cook on all sides and continue cooking for about 20 minutes or until the lamb is crispy and the juice has evaporated.

Then remove lamb to another plate and add the onions to the grill pan. Sauté your onions until they are cooked to desire (we like them nicely browned). Stir onions into your lamb. Garnish with chopped parsley and serve with couscous, chopped tomatoes, baba ganoush and pita bread.

Recipe adapted from Well Seasoned Studio

by Whitney Freeman