Lamb Shawarma (NYC Street Cart Inspired)

This is a NYC street cart inspired take on lamb shawarma. Because lamb shoulder is generally available in 3-4 lb pieces, you’ll easily be able to feed a group of 10-12 people with this recipe. Perfect for summer entertaining!

Greek Middle Eastern servings4 – 6 addedOctober 2021

• 2 pounds boneless shoulder of American lamb
• ⅓ cup neutral flavored oil, such as grapeseed or canola oil
• Juice of ½ lemon
• 1 tablespoon ground coriander
• ½ tablespoon turmeric
• ½ tablespoon sumac
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• ½ teaspoon cardamom
• ¼ teaspoon cinnamon
• 1 pinch cayenne
• ½ onion, thinly sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon parsley, finely chopped

1. Cut the lamb shoulder into thin strips about ¼” thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup oil on top.
2. To the lamb, add the juice of 1 lemon.
3. Mix the shawarma seasoning: ground coriander, turmeric, sumac, garlic powder, cumin, sweet paprika, Kosher salt, cardamom, cinnamon, and cayenne. Coat the lamb and use your hands (or seal and shake the bag) to thoroughly coat the lamb. Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.
4. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 Tbsp grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes. The shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate. (Note: USDA recommends an internal temperature of 145 F for lamb, with at least a 3 minute rest.)
5. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with Kosher salt.
6. Transfer crispy lamb to a large cutting board, then roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with red wine vinegar and finely chopped parsley. Serve immediately!

Tips

• Can be used to top salads bowls made up of romaine lettuce, chopped tomatoes, hummus, tzatziki, and lots of nutty tahini.
• Don’t forget the tahini! While everything else is optional, the tahini is our must-have. That nutty sesame flavor works so well with the shawarma meat!
• This recipe can also be made with boneless leg of lamb, chicken thighs, flank steak, or skirt steak.