1.04passionfood - Englishhttps://4passionfood.com/enrich600338<blockquote class="wp-embedded-content" data-secret="NPalww8Ado"><a href="https://4passionfood.com/en/recipe/lamb-shawarma-sami-tamimi/">Lamb shawarma – Sami Tamimi</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://4passionfood.com/en/recipe/lamb-shawarma-sami-tamimi/embed/#?secret=NPalww8Ado" width="600" height="338" title="“Lamb shawarma – Sami Tamimi” — 4passionfood - English" data-secret="NPalww8Ado" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://4passionfood.com/en/wp-content/uploads/sites/4/2025/07/IMG_2364.jpeg9601280When 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!