Dinner

Slow Cooked Lamb Shawarma Recipe

Name: Slow Cooked Lamb Shawarma Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 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 (use 1/2 tsp for mild heat); 2 tsp smoked paprika (or substitute with ordinary paprika); 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

ByNoah Steele April 26, 2026April 26, 2026

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Introduction

Slow cooked lamb shawarma is a delicious Middle Eastern-inspired dish featuring tender, flavorful meat infused with aromatic spices. This recipe transforms lamb shoulder or leg into a juicy, melt-in-your-mouth feast perfect for wraps, salads, or main courses.

A white plate holds a dish with three main layers: the bottom layer is light beige couscous mixed with green herbs and dark brown raisins, spread evenly around the edges; the middle layer consists of dark brown, tender grilled meat pieces with a slightly crispy texture, piled in the center; scattered on top are bright red pomegranate seeds adding small bursts of color; garnished with fresh green parsley leaves and lemon wedges placed at the edge of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 kg (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 (use ½ tsp for a milder heat)

2 tsp smoked paprika (ordinary paprika also works)
1 ½ tsp salt
½ tsp black pepper

¼ cup (65 ml) extra virgin olive oil
2 – 3 tbsp (40 – 60 ml) lemon juice
2 cups (500 ml) water

Instructions

Step 1: Preheat your oven to 180°C (350°F) for standard ovens or 160°C (320°F) for fan forced/convection ovens.
Step 2: In a bowl, combine garlic, ground coriander, cumin, cardamom, cayenne, paprika, salt, black pepper, olive oil, and 2 tablespoons of lemon juice. Mix thoroughly to form a wet paste.
Step 3: Place the lamb in a large roasting pan and slather the spice paste all over the meat. You may marinate for 24 hours if you wish, but it’s not necessary.

Step 4: Position the lamb with the fat side up. Pour water around the meat in the pan and cover tightly with foil.
Step 5: Roast for 3 hours, removing the pan 2 to 3 times to baste the lamb with pan juices to keep it moist.
Step 6: Remove the foil and check that the meat is tender by testing with two forks; it should pull apart easily.

Step 7: Baste the lamb again, then return it to the oven uncovered for 30 minutes to develop a flavorful crust.
Step 8: Take the lamb out of the roasting pan and reserve the pan juices for serving.
Step 9 (Optional): Let the lamb cool for about 20 minutes so it firms up slightly for easier handling. For shoulder cuts, pull the meat off the bone in chunks.

Step 10 (Optional): Preheat a BBQ to medium heat and oil the grill if needed. Coat the lamb in reserved juices and sear each side until deep golden with a crust, basting with pan juices as you go.
Step 11: Serve the lamb sliced or shredded, drizzled with plenty of the reserved pan juices.
Step 12: Enjoy in wraps with shredded lettuce, tomatoes, and minted yoghurt, or serve it over lemon herbed couscous garnished with pomegranate seeds and fresh herbs like parsley or coriander.

Tips & Variations

For a milder flavor, reduce the cayenne pepper to ½ teaspoon.
Marinating the lamb overnight improves flavor but is optional if short on time.
Using smoked paprika adds depth, but regular paprika works well too.

Finishing the lamb on the BBQ adds a smoky crust, enhancing texture and taste.

Storage

Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish in the oven or microwave to maintain moisture. Leftover lamb also freezes well for up to 3 months; thaw overnight before reheating.

How to Serve

A white plate with a bed of fluffy, light tan couscous mixed with green herbs and dark brown raisins, forming the bottom layer. On top, there are slices of roasted meat with a caramelized, dark brown crust and tender, pinkish inside, scattered unevenly across the couscous. Bright red pomegranate seeds are spread around, adding spots of color. Fresh green herb leaves are sprinkled on top. At the edge of the plate, there are a few wedges of pale yellow lemon. The entire dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this shawarma?

Yes, you can use lamb shoulder or butterflied leg as suggested. These cuts tenderize well with slow cooking. Avoid very lean cuts to keep the meat juicy.

Is it necessary to finish the lamb on the BBQ?

No, finishing on the BBQ is optional but adds a wonderful smoky crust. You can achieve a similar result by broiling the lamb in the oven for a few minutes if a BBQ isn’t available.