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Slow Cooked Lamb Shawarma

Slow Cooked Lamb Shawarma

This Slow Cooked Lamb Shawarma is a melt-in-your-mouth dish, perfect for BBQs and meal prep.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Cooling Time 20 minutes
Total Time 3 hours 40 minutes
Course Mains
Cuisine Middle Eastern
Servings 6 servings
Calories 450 kcal

Equipment

  • oven
  • roasting pan
  • BBQ

Ingredients
  

Lamb

  • 2 kg lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg

Shawarma Paste

  • 3 cloves garlic minced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cardamon
  • 1 teaspoon cayenne pepper (½ teaspoon = not spicy)
  • 2 teaspoon smoked paprika (ordinary also ok)
  • 1.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup extra virgin olive oil / 65 ml
  • 2 - 3 tablespoon lemon juice / 40 - 60 ml

Cooking

  • 2 cups water / 500 ml

Instructions
 

Preparation

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
  • Place Paste ingredients in a bowl, starting with 2 tablespoon lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb.
  • Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours.
  • Position the lamb with the fat side up. Pour water around, cover tightly with foil.
  • Roast 3 hours, removing from the oven 2 - 3 times to spoon over pan juices.
  • Remove foil. Meat should be tender - check with 2 forks.
  • Baste again, then return to oven for 30 minutes to get a nice crust.
  • Remove lamb from roasting pan - reserve juices.

Finish on BBQ

  • Cool the lamb for 20 minutes or so.
  • If you used shoulder, pull the meat off the bone in 4 or 5 chunks.
  • Preheat BBQ to medium and oil if required.
  • Coat lamb in pan juices. Sear on both sides until deep golden and a crust forms.

Serving

  • Slice or shred lamb, as desired. Drizzle with plenty of juices.
  • Make Lamb Shawarma wraps by serving with shredded lettuce, tomatoes and minted yoghurt or pile over Lemon Herbed Couscous.

Notes

Marinating is optional for this recipe. Finishing on the BBQ is also optional for a great crust.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 3gProtein: 25gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 105mgSodium: 600mgPotassium: 750mgSugar: 1gVitamin C: 1mgCalcium: 20mgIron: 3mg
Keyword bbq, Lamb, Middle Eastern Cuisine, shawarma, Slow Cooked Lamb Shawarma, slow cooker
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