Lamb Shawarma Plate with Garlic Sauce

Name: Lamb Shawarma Plate with Garlic Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 lbs boneless leg of lamb, butterflied; 1 cup plain yogurt; 2 tbsp shawarma spice blend (cumin, coriander, paprika, turmeric, cinnamon); 4 garlic cloves, minced; 2 cups basmati rice, cooked; 1 red onion, cut into wedges; 1 bell pepper, sliced; 1 cup vegetable oil; 8-10 garlic cloves (for sauce); 1/4 cup lemon juice

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Experience the authentic flavors of the Middle East with this show-stopping Lamb Shawarma Plate. Boneless leg of lamb is marinated for hours in a signature blend of warming spices like cumin, coriander, turmeric, and cinnamon, then roasted or grilled until succulent and caramelized on the edges. Sliced thinly, it's served over fragrant basmati rice pilaf alongside charred tomatoes, onions, and bell peppers. The true star is the homemade toum—a powerfully creamy and pungent garlic sauce that ties every element together. This dish is perfect for a festive family dinner or a weekend feast, offering a deeply satisfying and protein-rich meal that transports your senses. It's a meat-lover's dream that's both impressive and deeply flavorful.

speichern

A plate of spiced lamb shawarma slices with rice, grilled vegetables, and white garlic sauce

Prep Time30 min

Cook Time45 min

Servings4 servings

Equipment

Baking sheet or grillFood processorLarge skillet

Instructions

1
Mix yogurt, shawarma spices, minced garlic, salt, and pepper. Coat lamb thoroughly in marinade and refrigerate for at least 4 hours, preferably overnight.
2
Preheat oven to 400°F (200°C). Place marinated lamb on a rack over a baking sheet. Roast for 35-45 minutes or until internal temperature reaches 145°F for medium. Let rest, then slice thinly.
3
For toum: In a food processor, blend 8-10 garlic cloves with lemon juice and salt. With processor running, drizzle in vegetable oil very slowly until a thick, white emulsion forms.
4
Sauté onion and bell pepper in a skillet until charred and tender.
5
Serve sliced lamb over rice with grilled vegetables and a generous dollop of garlic toum.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.