Gluten-Free Lamb Shawarma

Dive into the tantalizing flavors of this Gluten-Free Lamb Shawarma, a vibrant and aromatic dish that’s perfect for both weeknight dinners and special occasions. Tender strips of boneless lamb shoulder are marinated in a bold spice blend of cumin, coriander, paprika, and cinnamon, then grilled to perfection for a smoky, caramelized finish. Served with warm gluten-free pita bread, crisp mixed salad greens, and a drizzle of creamy tahini sauce, this delightful recipe is a crowd-pleaser that’s bursting with Middle Eastern flair. Whether you’re following a gluten-free diet or simply enjoying the rich layers of spices, this shawarma promises to be a flavorful and nourishing meal that’s ready in under an hour.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds boneless lamb shoulder
• 0.25 cup olive oil
• 0.25 cup lemon juice
• 4 large garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 0.5 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 pieces gluten-free pita bread
• 4 cups mixed salad greens
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1 small red onion
• 0.5 cup tahini sauce
• 0.25 cup, chopped fresh parsley

Directions

Step 1

1. Slice the lamb shoulder into thin strips about 1/4-inch thick.

Step 2

2. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, coriander, paprika, allspice, cinnamon, turmeric, cayenne pepper, salt, and black pepper to create the marinade.

Step 3

3. Add the lamb strips to the marinade and toss until the meat is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Step 4

4. Preheat your grill or grill pan over medium-high heat.

Step 5

5. Skewer the marinated lamb strips onto metal skewers, or alternatively, cook them directly on the grill.

Step 6

6. Grill the lamb for 12-15 minutes, turning occasionally, until browned and cooked through.

Step 7

7. Remove the lamb from the grill and let it rest for 5 minutes.

Step 8

8. While the lamb is resting, prepare the salad by slicing the cherry tomatoes, cucumber, and red onion. Combine them with mixed salad greens in a serving bowl.

Step 9

9. Warm the gluten-free pita bread on the grill for about 1 minute on each side.

Step 10

10. Serve the lamb shawarma with gluten-free pita, the fresh salad, a drizzle of tahini sauce, and a sprinkle of chopped fresh parsley.

Nutrition Facts

Serving size	2057.7 grams (2057.7g)

Amount per serving	% Daily Value*
Calories	3981

Total Fat 285.60g	366%
Saturated Fat 88.20g	441%
Polyunsaturated Fat 5.50g
Cholesterol 680mg	227%
Sodium 6728mg	293%
Total Carbohydrate 187.40g	68%
Dietary Fiber 28.60g	102%
Total Sugars 23.80g
Protein 200.80g	402%

Vitamin D 0IU	0%
Calcium 756mg	58%
Iron 35mg	193%
Potassium 4688mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 19.5%

Carbs: 18.2%