Spiced Grilled Lamb Shawarma with Yogurt-Tahini Drizzle
Indulge in the succulent flavors of the Middle East with this Spiced Grilled Lamb Shawarma. This recipe is a culinary gem brought to you by Chris Hanna and is a favorite among the Food and Wine staff. Shawarma, a beloved street food, features thinly sliced, marinated meat wrapped in pita, perfectly complemented by vibrant veggies and a creamy yogurt-tahini sauce. To achieve melt-in-your-mouth tenderness, the marinated lamb needs at least one night in the fridge, but for optimal flavor, let it sit for up to three days. Gather friends and family for a sharing-style feast, and enjoy each bite of this aromatic delight!
N/A
Servings
625
Calories
21
Ingredients
Ingredients
extra-virgin olive oil
1/2 cup plus 2 tablespoons (divided)
garlic cloves
6 (minced)
lemon
2 (juiced)
ground cumin
1 tablespoon
ground cardamom
1 tablespoon
Aleppo pepper
1 teaspoon (or 1/2 teaspoon crushed red pepper)
kosher salt
1 1/2 teaspoons (plus more for seasoning later)
black pepper
1 teaspoon (freshly ground, plus more for seasoning later)
butterflied leg of lamb
6-7 lbs
orange bell peppers
2 (cut into 1/4 inch strips)
yellow bell pepper
1 (cut into 1/4 inch strips)
red onions
3 medium (thinly sliced)
pita bread
as needed (for serving (store-bought or homemade))
tahini paste
1/4 cup (at room temperature)
lemon
1/2 (juiced)
extra-virgin olive oil
1 tablespoon
plain yogurt
2 cups
ground cumin
1 teaspoon
Aleppo pepper
1/2 teaspoon (or freshly ground black pepper)
salt
to taste
parsley
1 tablespoon (finely chopped for garnish)
Instructions
1
In a mixing bowl, combine 1/2 cup extra-virgin olive oil, minced garlic, lemon juice, ground cumin, ground cardamom, Aleppo pepper (or crushed red pepper), 1 teaspoon black pepper, and 1 1/2 teaspoons kosher salt. Whisk until well blended.
2
Place the butterflied leg of lamb on a rimmed baking sheet. Pour the marinade over the lamb, ensuring it is fully coated. Cover the lamb with plastic wrap and refrigerate overnight, or up to 3 days for enhanced flavor.
3
On grilling day, prepare the Yogurt-Tahini Sauce. In a food processor, blend the tahini paste, lemon juice, and olive oil until smooth. Add the yogurt and mix until fully combined. Transfer to a bowl, then stir in ground cumin and Aleppo pepper. Season with salt to taste and garnish with chopped parsley.
4
Preheat your grill to medium-high heat.
5
In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the sliced bell peppers, cover the skillet, and cook for approximately 10 minutes, stirring occasionally, until softened. Season with salt and pepper, then transfer to a serving bowl.
6
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the thinly sliced red onions and sauté until lightly browned, about 10 minutes. Season with salt and pepper, and then transfer to a separate serving bowl.
7
Grill the marinated leg of lamb over medium-high heat, turning frequently until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, about 25 minutes.
8
Once grilled, transfer the lamb to a cutting board and allow it to rest for 10 minutes—this step is crucial for juicy meat. Thinly slice the lamb against the grain.
9
Serve the slices of lamb with grilled peppers and onions, drizzled with the Yogurt-Tahini Sauce, all wrapped in warm pita bread. Enjoy!
Nutrition Information
43.75g
Fat
18.75g
Carbs
31.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this shawarma recipe?
The primary protein used in this recipe is a 6-7 lb butterflied leg of lamb.
How long should the lamb marinate for optimal flavor?
For the best flavor, the marinated lamb should sit in the refrigerator for up to 3 days.
What is the minimum recommended marinating time for the lamb?
The marinated lamb requires at least one night in the refrigerator to achieve melt-in-your-mouth tenderness.
Who is the creator of this Spiced Grilled Lamb Shawarma recipe?
This recipe was brought to you by Chris Hanna and is a favorite among the Food and Wine staff.
What are the ingredients in the lamb marinade?
The marinade consists of extra-virgin olive oil, minced garlic, lemon juice, ground cumin, ground cardamom, Aleppo pepper, black pepper, and kosher salt.
What can I use as a substitute for Aleppo pepper?
You can substitute Aleppo pepper with crushed red pepper (use about half the amount) or freshly ground black pepper depending on the step.
What are the components of the Yogurt-Tahini Drizzle?
The sauce is made from tahini paste, lemon juice, olive oil, plain yogurt, ground cumin, Aleppo pepper, salt, and finely chopped parsley.
How is the Yogurt-Tahini Sauce prepared?
Blend tahini, lemon juice, and olive oil in a food processor until smooth, then add yogurt and mix. Finally, stir in cumin, Aleppo pepper, salt, and parsley.
What temperature should the grill be set to?
The grill should be preheated to medium-high heat.
How should the bell peppers be cooked for the shawarma?
Slice them into 1/4 inch strips and cook them in a skillet with olive oil over medium-low heat for about 10 minutes until softened.
How do you prepare the onions for this dish?
Thinly slice three medium red onions and sauté them in olive oil over medium heat for about 10 minutes until lightly browned.
What is the target internal temperature for medium-rare grilled lamb?
The lamb is cooked when an instant-read thermometer inserted into the thickest part reads 130°F.
How long does the lamb take to grill?
Grilling the leg of lamb typically takes about 25 minutes, turning frequently.
Why is it important to let the lamb rest after grilling?
Resting the meat is a crucial step to ensure the meat remains juicy before slicing.
How long should the lamb rest after it is removed from the grill?
The lamb should rest on a cutting board for 10 minutes.
What is the best way to slice the grilled lamb?
The lamb should be thinly sliced against the grain.
How is the final dish assembled?
Serve the sliced lamb with grilled peppers and onions, drizzled with the Yogurt-Tahini Sauce, all wrapped in warm pita bread.
How many calories are in one serving of this recipe?
One serving contains 625 calories.
What is the protein content per serving?
Each serving provides 31.25g of protein.
How much fat is in a serving of this lamb shawarma?
There are 43.75g of fat per serving.
What is the carbohydrate count for this recipe?
The recipe contains 18.75g of carbohydrates per serving.
What kind of yogurt should be used for the sauce?
The recipe calls for 2 cups of plain yogurt.
How many garlic cloves are used in the marinade?
The marinade requires 6 minced garlic cloves.
What specific types of bell peppers are suggested?
The recipe uses 2 orange bell peppers and 1 yellow bell pepper.
What is the suggested garnish for the Yogurt-Tahini Sauce?
The sauce should be garnished with one tablespoon of finely chopped parsley.
Is the tahini paste used at a specific temperature?
Yes, the recipe specifies using 1/4 cup of tahini paste at room temperature.
How much lemon juice is needed for the entire recipe?
You will need the juice of 2 lemons for the marinade and the juice of 1/2 a lemon for the sauce.
What are the key spices used in the lamb marinade?
The key spices are ground cumin, ground cardamom, and Aleppo pepper.
What cultural cuisine does this recipe represent?
This recipe represents Middle Eastern cuisine, specifically the popular street food known as shawarma.
How many total ingredients are required for this recipe?
There are 21 total ingredients listed for this Spiced Grilled Lamb Shawarma recipe.