Cook and Scale
Lamb Shawarma Platter
4 servings · 45 min total
Thinly sliced lamb marinated in warm spices and yogurt, seared until charred and served over flatbread with pickles, tomato and a garlicky sauce.
Ingredients
- 700 g leg of lamb, thinly sliced
- 3 tbsp plain yogurt
- 3 garlic, crushed
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 3 tbsp olive oil
- 1 tsp salt
- 4 pita bread
- 2½ dl pickled gherkin, sliced
- 2 tomato, sliced
- ½ red onion, thinly sliced
- 1¼ dl plain yogurt, for the garlic sauce
- 1 garlic, crushed, for the garlic sauce
Contains: Gluten, Milk, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Massage in the marinade — In a large bowl, combine the thinly sliced lamb with the yogurt, garlic, lemon juice, cumin, paprika, cinnamon, allspice, 2 tbsp olive oil and salt. Massage the marinade into the meat until well coated.
- 2.
Marinate the lamb — Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
- 3.
Make the garlic sauce — Meanwhile, stir together the yogurt, crushed garlic and a pinch of salt for the garlic sauce. Set aside in the refrigerator until ready to serve.
- 4.
Sear the marinated lamb — Heat the remaining olive oil on a hot grill or griddle pan and sear the marinated lamb slices in batches, about 2-3 minutes per side, until charred at the edges and cooked through, roughly 10-12 minutes total.
- 5.
Assemble the shawarma platter — Warm the pita bread briefly on the grill. Pile the seared lamb onto the bread or a platter alongside the pickles, sliced tomato and red onion, and drizzle generously with the garlic sauce.