Lamb shawarma is a delicious Middle Eastern dish known for its juicy, flavorful, and aromatic spices. Traditionally cooked on a vertical rotisserie, you can still achieve an authentic taste by cooking it on a slow flame at home.
Whether you’re looking for lamb shawarma near me or want to master the art of making it yourself, this guide will help you achieve a mouthwatering shawarma with tender meat and deep flavors.
Ingredients
To make the perfect slow-cooked beef and lamb shawarma, you will need a leg of lamb (boneless, about 3-4 lbs), olive oil, lemon juice, ground cumin, ground coriander, paprika, ground cinnamon, ground allspice, ground black pepper, salt, minced garlic, a large onion (thinly sliced), plain yogurt (optional for marinade), vinegar, chili flakes (optional for spice), and fresh parsley for garnish.
- Marinating the Lamb
For the best flavor, marinate the leg of lamb for at least 30 minutes, but ideally 24 hours for deeper seasoning. In a bowl, mix olive oil, lemon juice, garlic, yogurt (if using), and all the spices.
Rub this mixture generously over the lamb, ensuring it’s well coated. Place the lamb in a large roasting pan, cover it, and refrigerate it overnight for maximum flavor absorption.
- Slow Cooking on Flame
Before cooking, remove the marinated lamb from the fridge and let it rest for 15 minutes at room temperature. Heat a large pan or skillet over medium-high heat and sear the lamb on all sides for 15 minutes to lock in the flavors.
Transfer the lamb to a large roasting pan, cover it with foil, and place it on a stovetop over low flame. Allow the lamb to slow-cook for 3-4 hours, turning occasionally and basting with its own juices to keep it moist.
- Shredding and Serving
Once cooked, let the lamb rest for 30 minutes before slicing. Use a sharp knife to cut it into thin, shawarma-style pieces. You can serve it in different ways, such as a lamb shawarma platter with warm pita, hummus, pickles, and a fresh salad.
It can also be made into wraps and sandwiches by stuffing it into flatbreads with garlic sauce, tahini, and grilled vegetables. Another great option is serving it over fragrant rice with tzatziki sauce.
Tips for Perfect Lamb Shawarma
- Choosing the Right Spices
The key to authentic cook lamb shawarma lies in the blend of spices. Middle Eastern spices such as cumin, coriander, allspice, and cinnamon create a deep, warm flavor profile. If you prefer a spicier taste, adding chili flakes or cayenne pepper can elevate the heat.
- Cooking on Charcoal for Extra Flavor
If you prefer a more authentic flavor, cook the lamb on a charcoal grill rather than on the stovetop. The charcoal smoky flavor gives it a real street-style shawarma taste that is very close to the original. Make sure to keep the heat low so that it cooks slowly, making the lamb tender and juicy.
- Using a Rotisserie Attachment
For those who have access to a rotisserie grill, this is an excellent way to cook lamb shawarma evenly. A rotating spit allows the meat to cook gradually while preserving its juices. It also helps in achieving the crispy edges that make shawarma even more delicious.
Storing and Reheating Shawarma
Cook lamb shawarma can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices in a pan with a bit of olive oil over medium heat for a few minutes until warmed through. Avoid microwaving, as it can make the meat chewy and dry.
If you want to freeze the shawarma, store it in a sealed container for up to three months. When ready to eat, thaw overnight in the fridge and reheat in a pan for the best results.
Pairing Lamb Shawarma with Sides
Pairing the right sides with lamb shawarma enhances the overall meal experience. Some great options include tabbouleh, baba ganoush, garlic sauce, and grilled vegetables. A light cucumber and tomato salad with a lemon dressing also complements the rich flavors of the shawarma.
FAQs
What is the difference between lamb shawarma and gyro?
Both dishes are Middle Eastern and Mediterranean-inspired, but the primary difference is in seasoning and preparation. Shawarma is heavily spiced with warm Middle Eastern spices and slow-cooked, while gyro has a simpler Greek spice blend and is often cooked on a rotisserie.
What cut of lamb is shawarma?
The best cut for shawarma is the leg of lamb or lamb shoulder, as they have the perfect fat content to keep the meat juicy during slow cooking.
Can I mix lamb and beef for shawarma?
Yes! Beef and lamb shawarma, also known as beef lamb shawarma or lamb beef shawarma, is a popular combination. Mixing beef with lamb creates a well-balanced flavor with a richer texture.
How long should I marinate lamb for shawarma?
For the best flavor, marinate for at least 30 minutes, but preferably 24 hours.
What can I serve with lamb shawarma?
A classic lamb shawarma platter includes pita bread, hummus, garlic sauce, tahini, pickled vegetables, and a side of rice or salad.
By following these steps, you can create an authentic and delicious lamb shawarma at home, rivaling any lamb shawarma near me that you might find.
If you are looking for authentic Mediterranean and Middle Eastern Food in Pennsylvania, you should visit Shawarma Kebab, which is a family-owned restaurant serving Mediterranean and Middle Eastern food.
They are devoted to preparing halal meat and serving delicious food. Visit their restaurant now to enhance your culinary experience.
