Description
Indulging in a deliciously succulent slow-cooked lamb shawarma is a culinary adventure that satisfies the senses.
Ingredients
Scale
- 2 kg (4.4 lbs) lamb shoulder or leg, boneless
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 4 garlic cloves, minced
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/4 cup tahini (optional)
- 4 pita breads or flatbreads
Instructions
- Begin by creating your spice blend. In a small bowl, combine the cumin, coriander, turmeric, paprika, cinnamon, and allspice with the minced garlic and lemon juice. Add the salt and black pepper, ensuring a well-mixed, aromatic paste. This blend serves as the cornerstone of flavor that will permeate the lamb as it cooks.
- Generously rub this spice mixture all over the lamb, ensuring even coverage for a consistent taste experience. Allow the lamb to sit for a short while to absorb the flavors deeply. Meanwhile, heat olive oil in a large skillet over medium-high heat. Place the lamb into the pan, searing each side until it’s beautifully browned, approximately 4-5 minutes per side. This process locks in the flavor and adds a delightful texture.
- Transfer the seared lamb into your slow cooker. Pour water into the hot pan, stirring to deglaze and capture every bit of flavor left from the searing. Add this flavorful liquid to your slow cooker. Cover and set it to low heat, letting the lamb cook undisturbed for 6-8 hours. You’ll know it’s done when the meat effortlessly pulls apart with a fork.
- Once cooked, remove the lamb and use two forks to shred it. The result should be juicy and tender pieces that fall apart with ease. Serve this shredded masterpiece in warm pita or flatbreads. Add a drizzle of tahini for creaminess and a sprinkle of fresh parsley to enhance the visual and taste appeal.
Notes
For best results, let the lamb sit with the spice rub for at least 30 minutes before cooking to deepen the flavor.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
Nutrition
- Calories: Approx. 450 per serving
- Sodium: 520 mg
- Protein: 45 g