Lean
Lamb
Shawarma

Pan-Fried Lean Lamb Shawarma

Pan-Fried Lean Lamb Shawarma, where the lamb is sliced thinly and cooked in a skillet with a rich, aromatic shawarma spice rub. This recipe works great with lean cuts of lamb like leg or loin, giving you a deliciously spiced dish that’s both tender and full of flavour.

Ingredients:

For the Shawarma

  • 1 lb (450 g) lean lamb (leg, loin, or sirloin), trimmed of fat

  • 2 tsp Baity Shawarma spice blend

  • 2 tbsp olive oil (for cooking)

  • 2 tbsp lemon juice (freshly squeezed)

  • 2 garlic cloves, minced

  • Salt to taste

For the Garnishes and Serving:

  • Pita bread or flatbread

  • Sliced tomatoes

  • Sliced cucumbers

  • Sliced red onions

  • Fresh parsley or mint (chopped)

  • Tahini sauce, garlic sauce, or yogurt-based sauce

Instructions:

1. Prepare the Lamb:

  • Slice the lean lamb into thin strips against the grain. This helps the meat cook quickly and stay tender.

  • In a bowl, combine the sliced lamb with lemon juice, minced garlic, and 1 tablespoon of the shawarma spice mix. Toss everything well to ensure the lamb is evenly coated.

  • Let the lamb marinate for at least 30 minutes (or up to 1 hour) in the fridge. The longer the marinade time, the more intense the flavour.

2. Cook the Lamb:

  • Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat.

  • Once the pan is hot, add the marinated lamb strips in a single layer. Avoid overcrowding the pan—if necessary, cook the lamb in batches.

  • Cook the lamb for about 3-4 minutes per side, stirring occasionally, until it is browned and cooked through. The lamb should be tender and slightly caramelized on the outside. Make sure not to overcook it, as lean lamb can dry out if cooked too long.

  • Once the lamb is cooked, remove it from the skillet and set it aside.

3. Assemble the Shawarma:

  • Warm your pita or flatbread in a dry pan or oven for 30 seconds to 1 minute.

  • Place a portion of the cooked lamb on the flatbread.

  • Add your garnishes: sliced tomatoes, cucumbers, red onions, and a sprinkle of fresh parsley or mint.

  • Drizzle with tahini sauce, garlic sauce, or yogurt-based sauce to complement the spices and add richness.

4. Serve and Enjoy:

  • Roll or fold the pita around the filling to create a wrap, or serve it open-faced as a sandwich.

  • Serve with a side of salad, roasted veggies, or fries if desired.

Tips:

  • Lean Lamb: Lean cuts like lamb loin or leg work best for this recipe. If using lamb shoulder or other fattier cuts, you might need to trim excess fat.

  • Marinating Time: Letting the lamb marinate longer allows the spices to penetrate the meat more deeply. You can also marinate it overnight for even more flavour.

  • Custom Sauce: If you're a fan of spicy or tangy sauces, you can drizzle some harissa, hot sauce, or even a squeeze of fresh lemon juice over the lamb before serving for an extra punch of flavour.

This Pan-Fried Lean Lamb Shawarma is a quick and easy way to enjoy the rich, aromatic flavours of shawarma without the need for grilling or an oven. It’s perfect for a weeknight dinner, a hearty wrap, or a delicious sandwich!

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