Ever taken that first bite of something so delicious, it instantly transports you to a street corner somewhere in the Middle East—fragrant, juicy, and wrapped in warm comfort? That’s exactly what this lamb shawarma on a bun does!
Welcome to my kitchen, where we keep things simple, flavorful, and always satisfying. Today, I’m sharing a lamb shawarma recipe that’s perfect for busy days but feels like a special treat. It’s tender, spiced to perfection, and served on a soft bun with creamy sauce and crisp veggies. Whether you’re cooking for one or feeding a crowd, this easy recipe will bring bold, comforting flavors straight to your table—no fuss, just goodness in every bite.
Ingredients:
500g boneless lamb. Thinly slice lamb, rinse thoroughly, and place in a colander.
How to Marinate and Set Aside!
Mix all ingredients until the lamb is beautifully coated in the marinade. Take your time here—don’t rush this part. Gently work the marinade into every slice of lamb using your hands or a spoon, making sure the spices and yogurt cling to the meat. This is where the magic begins. Massaging the marinade in helps the flavors seep deep into the lamb, making every bite more tender, juicy, and delicious.
Once it’s all coated, cover the bowl with a lid or cling film. Now it’s time to let the marinade do its work. Place it in the fridge for 30 to 45 minutes; this is the minimum for the flavors to settle in nicely. But if you really want to level it up, marinate it overnight. The longer it sits, the more intense and mouthwatering the result. Trust me, that patience pays off in every bite.
When you’re ready to cook, take the lamb out of the fridge and let it sit at room temperature for 15 to 20 minutes. This little step makes a big difference—it allows the meat to relax, so it cooks evenly and stays juicy. Cooking cold meat straight from the fridge can toughen it up, and we definitely don’t want that.
Method!
Start by heating the vegetable oil in a kadhai (traditional Indian wok) or any heavy-based pot—these hold heat well and are perfect for slow cooking the lamb to tender perfection.
Once the oil is warm, add the marinated lamb straight into the pot. You’ll hear a gentle sizzle—that’s a good sign! Let the lamb cook for a few minutes, stirring occasionally, until it starts to release its juices and the marinade thickens slightly. This step helps the flavors lock into the meat before we add any liquid.
Next, pour in 500 ml of water—enough to cover most of the lamb. Give everything a gentle stir, making sure the spices don’t stick to the bottom.
Bring this to a gentle boil, then reduce the heat to medium. Cover the pot with a lid and let the lamb simmer slowly for around 45 minutes to 1 hour, or until it’s fork tender. The timing may vary depending on the cut and thickness of your lamb slices, so be patient and keep an eye on it.
If you find the lamb is cooked but not as soft as you’d like, here’s a handy tip: use a potato masher right in the pot to gently break down and tenderize the lamb pieces. This helps create a more melt-in-your-mouth texture, perfect for piling onto your bun later.
Once the lamb is tender and the liquid has reduced to a flavor-packed sauce, remove the pot from the heat and let the mixture cool. This helps the meat absorb the last bit of flavor as it rests and also makes it easier to handle when assembling your shawarma buns.
Whether you’re serving it for a quick lunch, a family dinner, or enjoying it as a grab-and-go meal, this shawarma hits all the right notes—simple, satisfying, and packed with flavor.
So go ahead, take that first bite… and let the magic happen.
Visit my channel for a tutorial. “Cooking with Shams.”