Entree: Lebanon – Levant – شاورما ➤ Shawarma (Spiced rotisserie lamb, thinly sliced and served in flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 6 hrs

Total 6 hrs 25 min

Ingredients

- 3.5 lb (1.6 kg) boneless lamb leg or shoulder, trimmed and thinly sliced
- 1/3 cup (80 ml) plain yogurt
- 2 tbsp (30 ml) white vinegar
- 1/4 cup (60 ml) olive oil
- 5 cloves garlic, minced
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) ground cardamom
- 1/2 tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground turmeric
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) ground sumac (optional, for finishing)
- 4–6 pita breads or laffa
- 1 cup (240 ml) toum (garlic sauce) or plain yogurt garlic sauce
- 1 cup (120 g) thinly sliced tomatoes
- 1 cup (120 g) thinly sliced cucumbers
- 1/2 cup (120 g) pickled turnips or pickles

Instructions

1. Whisk together yogurt, vinegar, olive oil, minced garlic, allspice, cardamom, cinnamon, cumin, turmeric, salt, and pepper; toss lamb slices to coat, refrigerate 6–24 hours. Preheat rotisserie or oven to 375°F (190°C).
2. Assemble marinated lamb on a spit or compact into a roast; cook on rotisserie or roast until internal temperature reaches 150–160°F (66–71°C), about 1–1½ hours. Let rest 10 minutes, slice thinly, sprinkle sumac if using, and serve in pita with toum, tomatoes, cucumbers, and pickled turnips.