Imagine a culinary journey that combines the rich, aromatic spices of the Middle East with perfectly grilled, tender lamb that melts in your mouth. This Grilled Lamb Shawarma Platter is not just a meal—it's an experience that will transform your ordinary dinner into an extraordinary feast. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to bring the vibrant street food culture of the Middle East right to your dining table, with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb lamb, thinly sliced
- 2 tbsp shawarma spice blend
- 1 tbsp olive oil
- 1 pita bread, for serving
- 1/2 cup tzatziki sauce
- 1/2 cup diced cucumbers
- 1/2 cup diced tomatoes
- Salt and pepper to taste
Instructions
- Prepare the lamb by patting the meat dry with paper towels to ensure proper seasoning and even grilling.
- In a large mixing bowl, combine the thinly sliced lamb with shawarma spice blend, olive oil, salt, and pepper. Massage the spices into the meat thoroughly, ensuring each slice is evenly coated.
- Let the seasoned lamb marinate at room temperature for 15-20 minutes to allow the flavors to penetrate the meat.
- Preheat your grill or grill pan to medium-high heat, around 400-450°F, to create perfect char marks and seal in the meat's juices.
- Grill the lamb slices for 2-3 minutes per side, or until they develop a nice golden-brown crust and reach an internal temperature of 135°F for medium-rare.
- Remove the lamb from the grill and let it rest for 5 minutes to allow the juices to redistribute, ensuring tender and flavorful meat.
- While the lamb rests, warm the pita bread on the grill for 30-45 seconds on each side.
- Arrange the grilled lamb on a serving platter, garnish with diced cucumbers and tomatoes.
- Serve immediately with warm pita bread, tzatziki sauce on the side, allowing guests to assemble their own shawarma wraps.
Tips
- Meat Preparation is Key: Always pat your lamb dry before marinating to ensure the spices adhere perfectly and create a beautiful crust.
- Marination Magic: Don't rush the marinating process. Those 15-20 minutes allow the shawarma spice blend to deeply penetrate the meat, intensifying the flavor.
- Grill Temperature Matters: Maintain a medium-high heat (400-450°F) to achieve those gorgeous char marks without drying out the meat.
- Rest Your Meat: Always let the grilled lamb rest for 5 minutes. This crucial step helps redistribute the juices, ensuring each bite is succulent and tender.
- Customize Your Platter: Encourage your guests to build their own shawarma wraps, making the meal interactive and fun.
- Freshness is Essential: Use fresh, high-quality ingredients, especially for the tzatziki sauce and vegetable garnishes, to elevate the entire dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 28g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
