Shawarma

Shawarma

45 min
Experience the rich flavours of the Middle East with our delectable shawarma recipe. Transform leftover roast lamb into a tasty delight by marinating it in fresh lemon juice, aromatic garam masala, and pungent garlic. Serve the juicy meat wrapped in toasty flatbread, drizzled with cool crème fraiche dressing and spicy chilli oil. It is perfect for wowing guests with delicious flavours.
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https://www.arlafoods.co.uk/recipes/shawarma/

Instructions

Shawarma
  • Remove any excess fat from the meat. Cut the meat into thin strips and place in a bowl.
  • Mix the meat with lemon juice, garam masala, garlic, salt, and pepper. Let it marinate for about ½ hour.
  • Let a pan get really hot.
  • Sauté ⅓ of the meat for about 3 minutes. Stir occasionally, but not so much that the pan cools down. Remove the meat and keep it warm. Repeat with the rest of the meat.
Crème fraiche dressing
  • Meanwhile, stir crème fraiche, garlic, oregano, and salt together in a bowl.
Chilli oil
  • Stir oil, sambal oelek, and garlic together in a small bowl.
Assembling
  • Mash the red cabbage well until it softens slightly.
  • Spread the crème fraiche dressing on the flatbread and distribute red cabbage, tomatoes, cucumber, red onion, parsley, chilli oil, and freshly roasted meat onto the bread.
  • Roll the bread tightly around the filling.
  • Wrap a piece of baking or greaseproof paper around the bottom half of the shawarma and eat immediately.
  • Serve the rest of the dressing and chilli oil on the side.
Enjoy!

FAQ: Questions about shawarma

Below, we answer common questions to help you make the best shawarma. Keep on reading to find out more!

Can I prepare shawarma ahead of time?
Yes, you can prepare shawarma in advance. Marinate the lamb, refrigerate it, and cook when you are ready. Store cooked shawarma in a sealed container in the fridge and reheat it carefully to keep its taste and softness. If you grilled the lamb earlier, reheat it in the microwave before serving and stir in any juices that pooled at the bottom to keep it flavourful.
Can I use various lamb cuts to make shawarma?
Yes, you can use different boneless lamb cuts for shawarma, including leg, neck, or shoulder meat. Choose boneless lamb pieces. Once marinated, they can be easily sliced into thin strips. Do not hesitate to try various cuts to see which ones you like best.

Ingredients

Shawarma
Leftover roast lamb without bones
400 g
Freshly squeezed lemon juice
1 tbsp
Garam masala
1 tbsp
Garlic cloves, finely chopped
3
Coarse salt
1 tsp
Freshly ground pepper
½ tsp
Crème fraiche dressing
Creme fraiche
200 ml
Garlic cloves, finely chopped
2
Dried oregano
1 tsp
Coarse salt
½ tsp
Chilli oil
Olive oil
2 tbsp
Sambal oelek
1 tbsp
Garlic clove, finely chopped
1
Greens
Red cabbages
150 g
Ripe tomatoes in small pieces (about 200 g)
4
Cucumber, diced (about 200 g)
½
Small red onion, thinly sliced
1
Broadleaf parsley, coarsely chopped
1 bunch
To serve
Warm flatbread
8
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Tips: Make the best shawarma

Before you attempt to make this shawarma, you should take a look at our tips below. That way, you will get them just right.

Choose the right lamb cut

Leg of lamb and shoulder cuts are excellent options. These cuts provide a good balance of fat and lean meat, which helps keep the shawarma moist and flavourful during cooking. For the best results, it is crucial to select fresh lamb, as it can develop a strong, gamey flavour if it is not fresh. Lamb from younger animals tends to be milder and more tender, making it ideal for this recipe. When purchasing lamb, opt for meat that looks red and moist, without any dry or brown edges, and make sure it has a mild, fresh smell.

Store the shawarma properly

To keep leftover shawarma fresh, store it properly. Place the cooked shawarma in an airtight container and refrigerate it for up to four days. If you have a lot, you can freeze it in a freezer-safe container or bag, where it will last for about a month. When you are ready to eat it again, thaw the shawarma in the fridge overnight or at room temperature. To reheat, microwave it for two to three minutes until it is hot.

Make shawarma with lamb

Transform your kitchen into a haven of tantalising scents and flavours with homemade shawarma. With the combination of roasted meat and warm spices, this dish offers everything you want from a savoury meal. The succulent lamb releases its juicy flavours, while creamy crème fraiche dressing balances out the meat. For beautiful colours and a bit of fresh crunch, we have added vibrant vegetables, all rolled up into warm flatbread that soaks up the rest of the flavours.

Are you looking for more meals that embrace savoury meat? Allow us to suggest our recipes for delicious beef bourguignon and tender butter chicken.

Juicy meat with an aromatic taste

Marinating leftover lamb in a blend of lemon juice, garam masala, and garlic not only revamps its taste but also improves its texture. Lemon juice softens the meat, enriching its succulence, as garam masala imparts a cosy, spicy flair. Garlic contributes a strong, savoury punch that intensifies the inherent flavours of the lamb. This marinade boosts the overall flavour with its zesty and fragrant elements, ensuring every bite is tender and well-seasoned.

Crème fraiche dressing for a tangy touch

A crème fraîche dressing takes your shawarma to a whole other level. The dressing brings a creamy and tangy element that balances out all other flavours involved. It works perfectly with the rich meat and the heat from the chilli oil. The tanginess balances the warm spices and adds a welcoming, refreshing taste.

Bold and spicy flavours from chilli oil

Shawarma’s signature flavour is elevated by the addition of chilli oil, which brings a bold and spicy kick to the dish. This chilli oil is a blend of rich olive oil, fiery sambal oelek, and aromatic fresh garlic. The olive oil adds a smooth and velvety texture, allowing the flavours to coat your palate evenly. Sambal oelek introduces a deep, complex heat that awakens your senses without overpowering the other ingredients. Fresh garlic rounds out the mixture with its sharp, pungent notes, adding depth and a slight sweetness to the overall flavour. You can adjust the spice level to suit your taste, but even a touch of this chilli oil brings a satisfying warmth that enhances every mouthful.

What is shawarma?

Shawarma is a popular Middle Eastern dish consisting of thinly sliced meat marinated in a mixture of spices. It can be made from many types of meat like chicken, beef, and lamb. In the Middle East, busy street food shops have been booming with customers looking to enjoy a lunchtime or dinner shawarma. The lamb is wrapped in a flatbread with fresh greens, chilli, and cooling crème fraiche dressing and enjoyed by hand.

Put your own spin on it

While we use lamb for our shawarma, you can always go for chicken, beef, and falafel. Marinated beef or chicken shawarma will still give the wrap a succulent richness from all the juices. Falafel, on the other hand, can be enjoyed either alongside meat strips or on their own.

Try adding hummus or tahini sauce to your shawarma. If you want a substitute for the crème fraiche dressing, go for a traditional tzatziki or a delicious labneh. All are easy to make and complement the warm and succulent flavours of the marinated meat.

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