Nut-Free Lamb Shawarma

Savor the bold and irresistible flavors of this Nut-Free Lamb Shawarma, a deliciously spiced Middle Eastern-inspired dish that’s perfect for a hearty lunch or dinner. Featuring tender strips of marinated boneless lamb shoulder infused with a fragrant blend of cumin, coriander, paprika, turmeric, and a hint of cinnamon, this shawarma is both nut-free and full of dimension. Cooked to perfection with a slight char, the lamb is nestled into warm pita bread and topped with a tangy yogurt and red onion sauce, crisp cucumber slices, juicy tomatoes, and fresh parsley for a vibrant touch. With just 20 minutes of prep and versatile serving options, this recipe is an easy yet impressive way to bring authentic shawarma flavors to your table—no nuts, no hassle, just mouthwatering goodness! Perfect for gatherings or meal prepping, it's a must-try for lamb lovers and Mediterranean food enthusiasts.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless lamb shoulder
• 3 tablespoons olive oil
• 4 units garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons salt
• 2 tablespoons lemon juice
• 1 unit red onion, thinly sliced
• 250 grams plain yogurt
• 4 units pita bread
• 2 tablespoons fresh parsley, chopped
• 1 unit cucumber, thinly sliced
• 2 units tomatoes, sliced

Directions

Step 1

Trim excess fat from the lamb and cut it into small strips.

Step 2

In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice.

Step 3

Add the lamb pieces to the bowl and toss to coat evenly with the spice mixture. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Step 4

Preheat a large skillet or grill pan over medium-high heat.

Step 5

Add the marinated lamb to the skillet, in batches if necessary, and cook for 6-8 minutes, stirring occasionally, until the lamb is cooked through and charred in spots.

Step 6

While the lamb cooks, warm the pita bread in the oven or on another skillet for a few minutes.

Step 7

In a small bowl, mix the plain yogurt with sliced red onion.

Step 8

To assemble the shawarma, spread a spoonful of the yogurt mixture on each pita bread.

Step 9

Place a portion of the cooked lamb on top, followed by sliced cucumber, tomatoes, and a sprinkle of fresh parsley.

Step 10

Wrap the pita around the filling and serve immediately.

Nutrition Facts

Serving size	1505 grams (1505.0g)

Amount per serving	% Daily Value*
Calories	2564

Total Fat 153.10g	196%
Saturated Fat 49.90g	250%
Polyunsaturated Fat 6.50g
Cholesterol 390mg	130%
Sodium 5064mg	220%
Total Carbohydrate 184.00g	67%
Dietary Fiber 25.10g	90%
Total Sugars 37.70g
Protein 132.80g	266%

Vitamin D 120IU	600%
Calcium 744mg	57%
Iron 24mg	132%
Potassium 3508mg	75%

*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: 52.1%

Protein: 20.1%

Carbs: 27.8%