Name: Lamb Shawarma Platter
Total time: 65 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb boneless lamb shoulder; 1/2 cup plain greek yogurt; 2 whole lemon; 6 clove garlic; 3 tbsp extra virgin olive oil; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp sweet paprika; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp cayenne pepper; 2 tsp kosher salt; 1 tsp black pepper; 1 large red onion; 1/3 cup tahini; 1 whole english cucumber; 3 medium roma tomatoes; 1 bunch fresh flat-leaf parsley; 4 whole pita bread; 1 tsp sumac

← Recipes · Platter · Lamb Shawarma Platter

690 cal40g protein42g carbs38g fat1050mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Lamb Shawarma Platter

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Platter65 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless lamb shouldertrimmed of thick fat and sliced against the grain into thin strips about 1/4 inch thick1.5 lb

plain greek yogurt1/2 cups

lemonjuiced, plus zest of one2 whole

garlicminced6 cloves

extra virgin olive oil3 tbsp

ground cumin2 tsp

ground coriander2 tsp

sweet paprika2 tsp

ground turmeric1 tsp

ground cinnamon1/2 tsp

ground allspice1/2 tsp

cayenne pepper1/4 tsp

kosher salt2 tsp

black pepper1 tsp

red onionhalved and sliced into thin half-moons1 large

tahini1/3 cups

english cucumberdiced small1 whole

roma tomatoesdiced small3 medium

fresh flat-leaf parsleyleaves roughly chopped1 bunch

pita breadwarmed4 whole

sumac1 tsp

Cook it to

Lamb145°F / 63°C

Lamb: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1In a large bowl, whisk the yogurt, juice of 1 lemon, lemon zest, 4 cloves of the garlic, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, 1 1/2 tsp of the salt, and the black pepper into a thick paste.

2Add the sliced lamb and toss until every strip is coated. Let it marinate at room temperature for 30 minutes, or covered in the fridge for up to 24 hours.

3Heat the oven to 425°F with a rack in the upper third. Line a large sheet pan with parchment.

4Scatter the red onion over the pan, then spread the lamb on top in a single layer, leaving a little space between strips so they roast rather than steam.

5Roast 18 to 22 minutes, stirring once halfway, until the lamb is cooked through and the edges are browned. For extra char, switch to broil for the last 2 to 3 minutes and watch closely.

6While the lamb roasts, make the sauce: whisk the tahini with the juice of the second lemon, the remaining 2 cloves of garlic, and 1/4 tsp salt. Whisk in cold water a tablespoon at a time, about 1/4 cup, until it is pourable and pale. Taste and adjust the salt and lemon.

7Toss the cucumber, tomatoes, and half the parsley with the sumac and the last pinch of salt for a quick salad.

8Spread the warm pita on a large platter. Pile the roasted lamb and onions in the center, spoon the salad alongside, drizzle everything with tahini sauce, and finish with the remaining parsley.