Lamb shawarma – Sami Tamimi

07/04/20254passionfood

Prep time: 30 minutes

Cook time: 2 hours 30 minutes

Serves: Serve 6 :

When it comes to street food, few dishes can compete with shawarma. After living in Dubai for ten years, I dove deep into the rich Levantine cuisine that fills this emirate, which I proudly call “my second home.” Trust me, shawarma there offers much more than just a sandwich. It delivers a true culinary escape into the heart of the East.
Today, I’m thrilled to share a recipe for lamb shawarma inspired by Palestinian chef Sami Tamimi from his book “Falastin.” By cooking and enjoying Palestinian dishes, we not only celebrate an abundance of flavors but also honor a rich history, vibrant culture, and tight-knit community. Whether you savor it one day on the streets of Jerusalem or whip it up in your own kitchen, this shawarma invites you to explore and appreciate the diverse gastronomy of Palestine.

How to make lamb shawarma ?


Shawarma has its roots in the Ottoman Empire, and some say it draws inspiration from Turkish döner. Over the centuries, this dish has spread throughout the Middle East and become a street food staple in many countries. Traditionally, we prepare shawarma with lamb, but you can easily switch to chicken or beef, and vegetarians can enjoy their own versions, too.
For this recipe, we use a shoulder of lamb. First, marinate the meat in a blend of spices, then roast it for three hours in a preheated oven at 160°C (320°F). My husband almost fainted at the thought of that cooking time; I definitely won’t be showing him the electricity bill 🤫 (stay tuned for that!).

Every bite of lamb bursts with hints of cumin, coriander, and smoked paprika. The meat remains tender, juicy, and incredibly flavorful. Assemble your sandwich with freshly made pita bread, toss in a salad for that refreshing crunch, and don’t forget the yogurt sauce, tahini, and sumac. For those who crave a kick, add some shatta .
I guarantee each bite takes you on a genuine journey through oriental flavors. Honestly, the electricity bill will be the least of your concerns when you indulge in a dish like this!

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Lamb shawarma - Sami Tamimi

  • Prep time: 30 minutes
  • Cook time: 2 hours 30 minutes
  • Serves: Serve 6 :

Ingredients

For the lamb shoulder :

  • 1,6 kg lamb shoulder , whole
  • 1 oignon, peeled and roughly chopped
  • 7 garlic cloves
  • 1 cm fresh ginger , peeled and roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 Tbsp smoked paprika
  • 1 tsp ground turmeric
  • 2 cloves, crashed to powder
  • 1/8 tsp ground cinnamon
  • 1 Tbsp cider vinegar
  • 2 Tbsp olive oil
  • 100 ml beef or chicken stock, you can use water
  • salt and black pepper

Sumac yoghurt :

  • 100 g Greek - style yoghurt , plain / nature
  • 30 g tahini
  • 1 garlic clove, finely grated
  • 1/2 Tbsp lemon juice
  • 1 stp sumac
  • salt , for seasoning

For the salad :

  • 5 tomatoes , peeled, seeded and diced into small cubes
  • 1/2 large cucumber, peeled, seeds removed, and diced into small cubes ( same size like the tomatoes)
  • 3 Tbsp fresh flat parsley, roughly chopped
  • 1 Tbsp fresh mint, leaves roughly chopped
  • 1 Tbsp dill, roughly chopped
  • 1/2 lemon, juice (about 1 Tbsp) plus the zest
  • 1 tsp sumac
  • 2 Tbsp olive oil, plus an extra Tbsp for serving
  • Salt and black pepper , for seasoning

Sumac oignon :

  • 1 small red oignon , peeled and thinly sliced using a mandoline
  • 1/2 tsp sumac
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt

To serve with the shawarma sandwich :

  • Pita bread
  • shatta , Palestinian chilli paste
  • lemon wedges

Method :

  • 1)

    First, let’s prepare the marinade :

    In a food processor, add the onion, previously chopped into chunks, along with the garlic and fresh ginger. Blend until the mixture is finely chopped. Next, add the spices and blend for about 10 seconds, scraping down the sides of the bowl. Then, mix in the apple cider vinegar, olive oil, salt, and freshly ground pepper.

    Use paper towels to dry your meat, and place the lamb shoulder in a sufficiently large non-metallic baking dish.

    With a sharp knife, pierce the lamb shoulder all over, then generously coat it with the marinade, making sure all sides are well covered.

    Cover the dish with parchment paper, then with foil. Place the dish in the fridge and let the lamb marinate overnight. I personally let mine marinate for about thirty minutes before cooking it.

  • 2)

    Take the lamb shoulder out of the refrigerator at least one hour before cooking. The meat should be at room temperature.

    Pour the broth around the lamb shoulder, then cover it again with the parchment paper and foil. Cook it covered for 2 hours and 30 minutes, in a preheated oven 160°C.

    After two hours of cooking, remove the parchment paper and foil (save them for later). Continue cooking uncovered for another 30-45 minutes to brown the meat and reduce the sauce. The lamb is ready when it’s tender enough to pull away from the bones; using just a fork.

    Remove the dish from the oven and cover it with parchment paper and foil for about fifteen minutes. Then use a knife or two forks to roughly shred the meat in the baking dish. You can serve the lamb shoulder directly in the baking dish with the delicious cooking juices or the divine confit sauce, or you can transfer it to a serving dish. It’s up to you; personally, I served it in the baking dish.

  • 3)

    While the lamb is cooking, prepare the toppings for your shawarma sandwich.

    First, make the yogurt and sumac sauce. In a bowl, combine the Greek yogurt, tahini, lemon juice, a tablespoon of water, sumac, and 1/8 teaspoon of salt. Whisk the mixture well. Then, transfer it to a small serving bowl and sprinkle a little extra sumac on top.

    Next, prepare the salad, which is not only beautiful but also great for enhancing your sandwich or serving alongside grilled dishes. After cutting the vegetables, place them in a colander, and prepare the salad 15 minutes before serving to avoid excess water from the veggies. In a bowl, add all the ingredients, season with salt and pepper, then transfer to a salad bowl. Drizzle with a little olive oil before serving. (You can add a small red onion, finely chopped, if you prefer not to make the sumac onion topping.)

    Finally, make the essential shawarma topping: the “sumac onion”. In a bowl, combine all the ingredients and mix them with your fingertips. You can add some roughly chopped fresh flat-leaf parsley if you like, but since the salad already has it, I chose to keep it simple with just the sumac and onion.

  • 4)

    Serve the lamb shoulder with pita bread, the salad, the yogurt sauce, and don’t forget the shatta for spicy lovers.

    Enjoy !!

Nutrition

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