Lamb Shawarma

Where This Goes Wrong

Slice the lamb very thin.

Spread it in one layer.

If your oven runs hot, check at 10 minutes.

Warm the flatbreads before filling.

Cooking Lamb Shawarma

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1. Heat the oven to 240°C / 465°F. Toss the lamb with the cumin, coriander, paprika, cinnamon, garlic, 1 tbsp of the lemon juice, the oil and salt. Leave for 15 minutes.

   Mark done Start 15 min timer

2. Spread the lamb in one layer on a large tray and roast for 12 to 15 minutes, turning once, until crisp at the edges.

   Mark done Start 12 min timer

3. Stir the tahini, yoghurt and remaining lemon juice with 2 tbsp of water into a pourable sauce.

   Mark done

4. Warm the flatbreads and fill with the lamb, tomato, onion, pickles and sauce.

   Mark done

Storage and Reheating

Keeps in the fridge for 2 days. Reheat in a hot pan to re-crisp.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Lamb Shawarma

• Hummus
• Tabbouleh
• Pickled turnips
• Fries

Questions and Answers

Lamb Shawarma Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.