If you have ever dreamed of capturing the rich, aromatic flavors of Middle Eastern street food right in your own kitchen, this Slow Cooked Lamb Shawarma Recipe is going to make that dream come true. Tender, juicy lamb infused with a fragrant blend of spices, slowly roasted to perfection and bursting with warmth and depth, makes every bite a celebration. This recipe is perfect for sharing with friends and family or savoring as a comforting weekend treat that fills your home with irresistible aromas.
Ingredients You’ll Need
This Slow Cooked Lamb Shawarma Recipe calls for a handful of simple yet sensational ingredients that come together beautifully to create its iconic flavor. Each component plays a vital role in balancing spice, acidity, and tenderness, making the lamb truly unforgettable.
- Lamb shoulder or butterflied lamb leg: Choose a cut with good marbling for that melt-in-your-mouth texture after slow cooking.
- Garlic cloves: Fresh garlic brings a pungent, savory depth to the marinade.
- Ground coriander: This adds a subtle citrusy warmth that complements the meat’s richness.
- Ground cumin: Earthy and fragrant, cumin is essential for authentic shawarma flavor.
- Ground cardamom: A hint of sweetness and floral notes lift the spice profile elegantly.
- Cayenne pepper: Adds a gentle heat; feel free to adjust the amount according to your spice preference.
- Smoked paprika: This gives a smoky warmth that enhances the slow-cooked character of the lamb.
- Salt and black pepper: Basic but crucial seasoning to deepen all the flavors.
- Extra virgin olive oil: Helps create a smooth, rich marinade and keeps the meat moist.
- Lemon juice: Adds brightness and tenderizes the meat for that perfect finish.
- Water: Used during roasting to keep the lamb juicy and create luscious pan juices.
How to Make Slow Cooked Lamb Shawarma Recipe
Step 1: Preheat Your Oven
Set your oven to 180C/350F for a standard setting or 160C/320F for fan-forced ovens. This gentle heat is perfect for coaxing the flavors out while slowly tenderizing the lamb.
Step 2: Prepare the Shawarma Paste
In a bowl, combine your minced garlic, ground coriander, cumin, cardamom, cayenne, smoked paprika, salt, black pepper, olive oil, and lemon juice. Start with about 2 tablespoons of lemon juice to form a wet paste that can be easily spread onto the lamb’s surface. This paste is where all the magic begins, infusing the meat with those signature shawarma spices.
Step 3: Coat and Optional Marinate the Lamb
Place the lamb in a roasting pan and slather the spice paste all over it, making sure to cover every inch thoroughly. While a 24-hour marinade isn’t essential, letting it rest overnight in the fridge will amp up the flavors even more. If short on time, you can skip this step and still get excellent results.
Step 4: Position and Prepare for Roasting
Arrange the lamb with the fat side facing up in your roasting pan so the fat can slowly baste the meat as it cooks. Pour 2 cups of water around the lamb (not over it), then cover the pan tightly with foil. This setup ensures a moist cooking environment that keeps the meat succulent throughout the long roast.
Step 5: Roast and Baste
Pop the lamb in the oven for about 3 hours. Every 45 minutes or so, carefully remove the foil and baste the lamb with the pan juices using a spoon. This simple act of basting is a game-changer and guarantees a juicy, flavorful finish.
Step 6: Check for Tenderness
After about 3 hours, remove the foil and check the lamb’s tenderness using two forks. It should pull apart easily, signaling that the slow cooking has transformed it into luscious, tender perfection.
Step 7: Crisp the Crust
Baste once more to glaze the surface, then return the lamb uncovered to the oven for another 30 minutes. This step creates a beautiful, caramelized crust that contrasts wonderfully with the tender meat inside.
Step 8: Rest and Reserve Juices
Take the lamb out of the roasting pan and set it aside to rest. Don’t forget to reserve the flavorful pan juices for serving or drizzling—it is pure liquid gold that complements the shawarma remarkably well.
How to Serve Slow Cooked Lamb Shawarma Recipe
Garnishes
Fresh garnishes elevate this dish to something truly special. Try a sprinkle of chopped parsley or cilantro, sliced onions tossed in sumac, and maybe a few thin slices of pickled turnips or cucumbers to add crunch and acidity.
Side Dishes
This lamb shawarma pairs beautifully with fluffy pita bread or warm flatbreads for wrapping. Traditional accompaniments like garlic sauce, tahini, or a simple yogurt cucumber salad provide cool, creamy balance to the rich, spicy meat.
Creative Ways to Present
Looking to impress? Serve your slow cooked lamb shawarma shredded in mini pita sandwiches or on a colorful platter alongside roasted vegetables, grilled halloumi, and a bright tabbouleh salad. For a low-carb option, pile it over a bed of herbed couscous or cauliflower rice.
Make Ahead and Storage
Storing Leftovers
Store any leftover lamb in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making the leftovers incredibly tasty and convenient for quick meals.
Freezing
You can freeze cooked lamb shawarma for up to three months. Wrap it well in foil or vacuum seal before popping in the freezer to preserve its wonderful texture and spice profile.
Reheating
For reheating, gently warm the lamb in a covered dish with a splash of water or reserved pan juices in a low oven or microwave. This prevents the meat from drying out and keeps it juicy and tender.
FAQs
Can I use other cuts of lamb for this recipe?
Yes! While lamb shoulder or butterflied lamb leg are ideal for slow cooking because of their fat content and tenderness, you can also try lamb shanks or even boneless leg. Just adjust the cooking time accordingly.
Do I have to marinate the lamb overnight?
Marinating overnight is recommended for deeper flavor, but this Slow Cooked Lamb Shawarma Recipe works well even if you apply the paste right before cooking. The long roasting time helps the spices penetrate beautifully.
How spicy is this lamb shawarma?
The recipe uses a moderate amount of cayenne pepper, which adds a gentle warmth but is not overwhelmingly spicy. You can reduce or increase it depending on your personal heat tolerance.
Can I make this recipe in a slow cooker?
Absolutely! Brown the meat first, then transfer it to a slow cooker with the spice paste, water, and lemon juice. Cook on low for 6-8 hours or until tender for a hands-off approach.
What should I serve with slow cooked lamb shawarma?
Classic sides include pita breads, garlic sauce, pickled vegetables, and a fresh salad like tabbouleh or fattoush. Rice pilaf and grilled veggies are also wonderful options.
Final Thoughts
This Slow Cooked Lamb Shawarma Recipe is truly one of those dishes that feel like a warm hug on a plate. It’s rich, flavorful, and surprisingly simple to make with just a few key ingredients. Whether you’re cooking for a special occasion or a cozy night in, I encourage you to give this recipe a try. Once you do, I promise your kitchen will be filled with tempting aromas and your taste buds will be dancing with joy.
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Slow Cooked Lamb Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Description
This Slow Cooked Lamb Shawarma recipe delivers tender, flavorful lamb infused with a vibrant blend of spices and herbs. Perfectly roasted with a rich marinade, the lamb becomes irresistibly juicy with a beautifully crisp crust. Ideal for a hearty dinner or special occasion, this shawarma has Middle Eastern flair and slow-roasted depth, offering a delicious way to enjoy lamb shoulder or leg.
Ingredients
Meat
- 2kg (4 lb) lamb shoulder (bone in) or 1.7kg (3.5 lb) butterflied lamb leg
Marinade and Seasonings
- 3 garlic cloves, minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp cayenne pepper (reduce to 1/2 tsp for less spice)
- 2 tsp smoked paprika (ordinary paprika can be substituted)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (65 ml) extra virgin olive oil
- 2–3 tbsp (40–60 ml) lemon juice, divided
- 2 cups (500 ml) water
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) for a standard oven or 160°C (320°F) if using a fan-forced/convection oven to prepare for roasting.
- Prepare the Spice Paste: In a bowl, combine the minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, olive oil, and start with 2 tablespoons of lemon juice. Mix thoroughly until a wet, spreadable paste forms.
- Coat the Lamb: Place the lamb in a large roasting pan and slather the spice paste evenly over the entire surface. For deeper flavor, you can marinate the lamb in the fridge for up to 24 hours, but this step is optional.
- Arrange and Add Water: Position the lamb with the fat side up in the roasting pan. Pour 2 cups of water around the meat, then cover the pan tightly with aluminium foil to keep moisture in during cooking.
- Roast Slowly: Place the covered lamb in the oven and roast for 3 hours. During this time, remove the lamb 2 to 3 times to baste by spooning the pan juices over the meat, which keeps it moist and flavorful.
- Check Tenderness: After roasting, remove the foil. The meat should be tender enough to pull apart easily with two forks—a sign it is perfectly slow-cooked.
- Develop the Crust: Baste the lamb again with pan juices, then return it to the oven, uncovered, for an additional 30 minutes. This step creates a delicious, slightly crispy crust on the lamb.
- Rest and Reserve Juices: Remove the lamb from the roasting pan and set aside. Keep the reserved roasting juices for serving or optionally reducing for sauce.
- Serve as Desired: Slice or shred the lamb for serving, typically with warm pita bread, fresh vegetables, and your favorite shawarma accompaniments such as tahini sauce or garlic yogurt.
- Optional Use of Juices: Optionally, reduce the reserved pan juices on the stovetop to intensify the flavor and serve as a sauce to drizzle over the lamb.
Notes
- Marinating the lamb overnight enhances flavor but is not necessary.
- Using bone-in lamb shoulder adds more richness, but butterflied leg works well for even cooking.
- You can adjust cayenne pepper quantity to control the heat level.
- Serve with traditional shawarma sides like pickled vegetables, fresh parsley, and garlic sauce for an authentic experience.
- Leftover lamb can be stored in the refrigerator for up to 3 days.
