When you think of kabobs and shawarma, chicken and beef come to mind. But lamb can be just as good and a nice alternative to those standard proteins.
Friday I closed out the week with a grilled lamb sandwich recipe. But being only a family of three means I had plenty of lamb left so I needed to find something to do with it. Luckily Food & Wine magazine had a recipe for lamb shawarma. So I took that extra lamb, sliced it up and placed it on some grilled flatbread for a delicous meal.
Even if you don’t have any leftover lamb, this recipe is easy to prepare, delicious and a wonderful choice for a warm summer evening in the backyard with friends and family.
Grilled lamb shawarma
- 5 cloves of garlic, finely minced
- Zest of 1 lemon
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups plain yogurt, divided
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 (3- to 4-pound) leg of lamb, butterflied
- 6 pieces of flatbread
- 2 tablespoons fresh dill, chopped
- 1 Japanese cucumber, thinly sliced
- Whisk together the garlic, lemon zest, paprika, cumin, coriander, two cups of yogurt and olive oil in a bowl until well mixed.
- Place the lamb in a large resealable bag. Pour the yogurt mixture over the lamb, seal the bag and place in the refrigerator for at least two hours and up to overnight, turning occasionally.
- Preheat grill to medium-high heat.
- Remove lamb from marinade and wipe off any excess. Sprinkle both sides of lamb with salt and pepper. Brush grill with olive oil and place lamb on grill. Cook for 15 minutes. Flip and cook until cooked through, another 15 minutes for medium. Transfer lamb to a plate and let rest for 15 minutes before slicing across the grain.
- While the lamb rests, mix the remaining yogurt with the dill and sliced cucumbers.
- Divide the lamb slices among each piece of flatbread. Top with the yogurt/dill mixture and serve.