Name: Slow Cooked Lamb Shawarma
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Middle Eastern
Ingredients: 2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg; 3 garlic cloves, minced; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardamom; 1 tsp cayenne pepper (1/2 tsp = not spicy); 2 tsp smoked paprika (ordinary also ok); 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup / 65 ml extra virgin olive oil; 2 – 3 tbsp / 40 – 60 ml lemon juice; 2 cups / 500 ml water

Slow cooked lamb shawarma is a dish that blends simplicity and depth of flavor to create an unforgettable Middle Eastern meal. Tender, fall-apart lamb is coated in a flavorful shawarma paste made with a combination of aromatic spices, then slow-cooked to perfection. The result is a rich and juicy lamb that can be enjoyed in various ways, whether as a wrap, on couscous, or just as is with a drizzle of the delicious pan juices. Perfect for a weekend dinner or a summer BBQ, this dish will transport your taste buds to the vibrant streets of the Middle East.

Slow Cooked Lamb Shawarma

Why You’ll Love This Recipe

This Slow Cooked Lamb Shawarma will win you over with its perfect balance of flavor, juiciness, and ease of preparation. The spice rub is simple but deeply flavorful, and the slow-cooking method ensures that the lamb becomes meltingly tender. The option to finish the lamb on the BBQ adds a crispy, smoky crust that elevates the dish to another level. Whether you’re cooking it for a special dinner or making it ahead for a BBQ, this lamb shawarma is bound to impress.

Ingredients

2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1)

Shawarma Paste:

3 garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
1 tsp cayenne pepper (1/2 tsp = not spicy)
2 tsp smoked paprika (ordinary also ok)
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup / 65 ml extra virgin olive oil
2 – 3 tbsp / 40 – 60 ml lemon juice

Cooking:

2 cups / 500 ml water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 180°C/350°F (standard) or 160°C/320°F (fan-forced/convection).
In a bowl, mix the shawarma paste ingredients, starting with 2 tbsp of lemon juice, to form a wet paste that can be easily slathered on the lamb.
Place the lamb in a large roasting pan. Coat the lamb generously with the shawarma paste, ensuring it is well-covered. Marinating for 24 hours is optional but will enhance the flavor.
Position the lamb with the fat side up and pour water around the meat in the pan. Cover the pan tightly with foil.
Roast for 3 hours, basting the lamb with the pan juices every 45 minutes or so.
After 3 hours, check the lamb’s tenderness with two forks. If it’s tender, remove the foil and baste again.
Roast for an additional 30 minutes to develop a nice crust on the lamb.
After roasting, remove the lamb from the pan and set aside to cool for 20 minutes before handling.
Optional BBQ step: If using lamb shoulder, pull the meat off the bone in large chunks. Preheat a BBQ to medium and oil if necessary. Coat the lamb with the pan juices and sear on both sides until golden and crispy.
To serve, slice or shred the lamb, drizzle with the pan juices, and serve with shredded lettuce, tomatoes, and minted yogurt, or over lemon-herbed couscous garnished with pomegranate seeds, parsley, or cilantro.

Servings and Timing

Servings: 6-7 servings
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes

Variations

Slow Cooker: If you have a slow cooker, this recipe can be adapted. Use a 1-cup of water and cook for 10 hours on low. After slow-cooking, you can finish the lamb in the oven or on the BBQ for that crispy crust.
Different Cuts of Lamb: While lamb shoulder provides extra juiciness, lamb leg can also be used for a slightly leaner version of the dish. Ensure you marinate the leg if using bone-in.
Serve with Different Sides: While couscous and minted yogurt are classic accompaniments, you could also serve this lamb shawarma with rice, flatbreads, or a fresh tabbouleh salad.

Storage/Reheating

Storage: Leftover lamb shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the lamb in the oven at 160°C/320°F, covered with foil, for about 20 minutes or until warmed through. Alternatively, you can microwave the lamb or reheat it on the BBQ.

FAQs

How can I make sure my lamb stays tender?

Slow-cooking the lamb at a low temperature ensures it becomes melt-in-your-mouth tender. Also, basting the lamb with its pan juices throughout the cooking process helps keep the meat juicy.

Can I use lamb leg instead of lamb shoulder?

Yes, lamb leg works well for this recipe, but it tends to be leaner than lamb shoulder. If using lamb leg with the bone, marinate it for better flavor penetration.

How can I enhance the flavor if I’m short on time?

If you don’t have time to marinate, don’t worry! The slow-cooking process will infuse the lamb with the spices, and basting the lamb with the pan juices will add even more flavor.

What should I serve with lamb shawarma?

Lamb shawarma pairs wonderfully with shredded lettuce, tomatoes, minted yogurt, or couscous. You can also serve it with rice or flatbreads.

Is it necessary to finish the lamb on the BBQ?

No, finishing the lamb on the BBQ is optional but recommended for an added crispy, smoky crust. It adds an extra layer of flavor and texture.

Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker by reducing the water to 1 cup and cooking on low for 10 hours. Finish the lamb either in the oven or on the BBQ for the crispy exterior.

Can I prepare this recipe ahead of time?

Absolutely! This recipe is perfect for making ahead. You can store the cooked lamb in the pan juices in the fridge and reheat it when ready to serve.

What type of lamb is best for this recipe?

Lamb shoulder is the best option for this recipe because it has more fat, making it juicy and flavorful. However, lamb leg is a great alternative, especially if you prefer a leaner cut.

How do I prevent the lamb from drying out?

Basting the lamb regularly with its pan juices will help keep it moist. Also, cooking it at a low temperature ensures it doesn’t dry out.

Can I use other spices for the shawarma paste?

While the recipe calls for specific spices like coriander, cumin, and cardamom, you can experiment with other Middle Eastern spices like turmeric or cinnamon to customize the flavor.

Conclusion

This Slow Cooked Lamb Shawarma is a crowd-pleaser that combines rich flavors and tender meat for a truly satisfying meal. Whether you choose to enjoy it wrapped in pita, atop couscous, or simply with a side of salad, this dish is sure to impress. The slow cooking technique ensures maximum flavor, while the optional BBQ finish creates a perfectly crispy, golden crust. Make it for your next gathering or special meal—you won’t regret it!