Easy Lamb Shawarma

Easy Lamb Shawarma


"Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef."

Ingredients 6 h 40 m {{adjustedServings}} servings 665 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 665 kcal
  • 33%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 70.6g
  • 23%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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  1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.
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Reviews 6

  1. 10 Ratings


You can cook this in the oven at high temp (425 degrees for about 25 mins and it turns out great. You don't necessarily have to fry it I didn't use this recipe exactly, since I found the lamb meat pre-spiced at my local halal meat store. I kept it in the fridge for 1 day and cooked (by baking in a shallow dish lined with foil) the following evening. When served with warmed pita and the traditional yogurt-tahini sauce it is great. My husband loved it! BTW- the sauce can be made with some freshly chopped mint, about 2 freshly chopped garlic cloves, a couple of tablespoons plain yogurt, 1-2 tablespoons of tahini and a squeeze of fresh lemon.


Nice - and easy! My meat was saucier than I wanted it after it had fully cooked, so I did crank it up a bit and reduce some of the liquid. I can see hanging onto a lot of that sauce if I were to serve it over rice. Speaking of which, I really like it that the submitter gives a couple of serving options and lets us know this recipe can be used with beef. Helpful! Thanks for the recipe!

Caroline C

I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boiled meat" appearance another reviewer mentioned. Served it in pitas with tomato, onion and a garlicky tzatziki sauce - SO much flavor, and super tender too! Nice recipe. Thanks!