Shawarma
Experience the rich flavours of the Middle East with our delectable shawarma recipe. Transform leftover roast lamb into a tasty delight by marinating it in fresh lemon juice, aromatic garam masala, and pungent garlic. Serve the juicy meat wrapped in toasty flatbread, drizzled with cool crème fraiche dressing and spicy chilli oil. It is perfect for wowing guests with delicious flavours.
Ingredients
Shawarma
|
Leftover roast lamb without bones
|
400 g |
|---|---|
|
Freshly squeezed lemon juice
|
1 tbsp |
|
Garam masala
|
1 tbsp |
|
Garlic cloves, finely chopped
|
3 |
|
Coarse salt
|
1 tsp |
|
Freshly ground pepper
|
½ tsp |
Crème fraiche dressing
|
Creme fraiche
|
200 ml |
|---|---|
|
Garlic cloves, finely chopped
|
2 |
|
Dried oregano
|
1 tsp |
|
Coarse salt
|
½ tsp |
Chilli oil
|
Olive oil
|
2 tbsp |
|---|---|
|
Sambal oelek
|
1 tbsp |
|
Garlic clove, finely chopped
|
1 |
Greens
|
Red cabbages
|
150 g |
|---|---|
|
Ripe tomatoes in small pieces (about 200 g)
|
4 |
|
Cucumber, diced (about 200 g)
|
½ |
|
Small red onion, thinly sliced
|
1 |
|
Broadleaf parsley, coarsely chopped
|
1 bunch |
To serve
|
Warm flatbread
|
8 |
|---|
Instructions
Shawarma
Crème fraiche dressing
Chilli oil
Assembling
FAQ: Questions about shawarma
Below, we answer common questions to help you make the best shawarma. Keep on reading to find out more!
Can I prepare shawarma ahead of time?
Can I use various lamb cuts to make shawarma?
Other recipes
Tips: Make the best shawarma
Before you attempt to make this shawarma, you should take a look at our tips below. That way, you will get them just right.
Choose the right lamb cut
Leg of lamb and shoulder cuts are excellent options. These cuts provide a good balance of fat and lean meat, which helps keep the shawarma moist and flavourful during cooking. For the best results, it is crucial to select fresh lamb, as it can develop a strong, gamey flavour if it is not fresh. Lamb from younger animals tends to be milder and more tender, making it ideal for this recipe. When purchasing lamb, opt for meat that looks red and moist, without any dry or brown edges, and make sure it has a mild, fresh smell.
Store the shawarma properly
To keep leftover shawarma fresh, store it properly. Place the cooked shawarma in an airtight container and refrigerate it for up to four days. If you have a lot, you can freeze it in a freezer-safe container or bag, where it will last for about a month. When you are ready to eat it again, thaw the shawarma in the fridge overnight or at room temperature. To reheat, microwave it for two to three minutes until it is hot.
Make shawarma with lamb
Transform your kitchen into a haven of tantalising scents and flavours with homemade shawarma. With the combination of roasted meat and warm spices, this dish offers everything you want from a savoury meal. The succulent lamb releases its juicy flavours, while creamy crème fraiche dressing balances out the meat. For beautiful colours and a bit of fresh crunch, we have added vibrant vegetables, all rolled up into warm flatbread that soaks up the rest of the flavours.
Are you looking for more meals that embrace savoury meat? Allow us to suggest our recipes for delicious beef bourguignon and tender butter chicken.
Juicy meat with an aromatic taste
Marinating leftover lamb in a blend of lemon juice, garam masala, and garlic not only revamps its taste but also improves its texture. Lemon juice softens the meat, enriching its succulence, as garam masala imparts a cosy, spicy flair. Garlic contributes a strong, savoury punch that intensifies the inherent flavours of the lamb. This marinade boosts the overall flavour with its zesty and fragrant elements, ensuring every bite is tender and well-seasoned.
Crème fraiche dressing for a tangy touch
A crème fraîche dressing takes your shawarma to a whole other level. The dressing brings a creamy and tangy element that balances out all other flavours involved. It works perfectly with the rich meat and the heat from the chilli oil. The tanginess balances the warm spices and adds a welcoming, refreshing taste.
Bold and spicy flavours from chilli oil
Shawarma’s signature flavour is elevated by the addition of chilli oil, which brings a bold and spicy kick to the dish. This chilli oil is a blend of rich olive oil, fiery sambal oelek, and aromatic fresh garlic. The olive oil adds a smooth and velvety texture, allowing the flavours to coat your palate evenly. Sambal oelek introduces a deep, complex heat that awakens your senses without overpowering the other ingredients. Fresh garlic rounds out the mixture with its sharp, pungent notes, adding depth and a slight sweetness to the overall flavour. You can adjust the spice level to suit your taste, but even a touch of this chilli oil brings a satisfying warmth that enhances every mouthful.
What is shawarma?
Shawarma is a popular Middle Eastern dish consisting of thinly sliced meat marinated in a mixture of spices. It can be made from many types of meat like chicken, beef, and lamb. In the Middle East, busy street food shops have been booming with customers looking to enjoy a lunchtime or dinner shawarma. The lamb is wrapped in a flatbread with fresh greens, chilli, and cooling crème fraiche dressing and enjoyed by hand.
Put your own spin on it
While we use lamb for our shawarma, you can always go for chicken, beef, and falafel. Marinated beef or chicken shawarma will still give the wrap a succulent richness from all the juices. Falafel, on the other hand, can be enjoyed either alongside meat strips or on their own.
Try adding hummus or tahini sauce to your shawarma. If you want a substitute for the crème fraiche dressing, go for a traditional tzatziki or a delicious labneh. All are easy to make and complement the warm and succulent flavours of the marinated meat.
