Lebanese
Shawarma
Thinly sliced Lebanese shawarma seared for charred edges and juicy centers, wrapped in garlic, warm spice, pickles, and bright acidity.
6 servings · 45 minutes prep · 35 minutes cook
Ingredients
Main
- 3 lb boneless lamb shoulder or beef chuck, sliced 1/8 inch thick
- 1/3 cup plain yogurt
- 1/4 cup red wine vinegar
- 3 tbsp olive oil
- 6 garlic cloves, grated
- 2 tsp kosher salt
- 2 tsp seven spice
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1 large onion, thinly sliced
Directions
Method
- Whisk the whole-milk yogurt, red wine vinegar, olive oil, garlic, kosher salt, seven spice, ground cumin, coriander, paprika, black pepper, turmeric, and cinnamon until smooth.
- Add the boneless lamb shoulder or beef chuck and yellow onion, toss until fully coated, cover, and refrigerate for 8-12 hours. Do not marinate very thin slices longer or the texture can soften.
- Drain off loose marinade and let the meat stand at room temperature for 20 minutes while you heat a large skillet or griddle until very hot.
- Sear the meat and onion in small single-layer batches until browned, lightly crisp at the edges, and the thickest pieces reach at least {{temperature:145°F}}, 4-6 minutes per batch. Transfer each batch to a warm platter and let it rest at least 3 minutes.
- Return all of the meat to the skillet for 2 minutes to rewarm and gather the juices. Serve hot with pita, tarator, pickled turnips, and lemony salad. Stop once the center is hot and the collected juices are simmering at the edges.
