Homemade Lamb Shawarma Recipe at Home

Craving that mouthwatering lamb shawarma but tired of spending money on greasy takeaway? Ever wonder how you can recreate that tender, spiced meat at home, without fancy equipment or a vertical rotisserie?

Good news, you don’t need to be a chef or own a food truck to master the lamb shawarma recipe. With the right ingredients (hello, Gingin Grassfed lamb!), a few simple techniques, and a hunger for flavour, you can bring the magic of the Middle East right into your Perth kitchen.

This guide not only teaches you how to cook it but also why using premium, grass-fed lamb from a trusted WA supplier makes all the difference.

What Makes Gingin Grassfed Lamb Perfect for Shawarma?

We at Gingin Grassfed are renowned for our ethically raised, hormone-free, grass-fed beef and lamb. Our lamb is:

100% WA-sourced and pasture-raised
Free from artificial growth promoters
Full of natural flavour and tender texture
Perfectly marbled for juicy, slow-cooked recipes like shawarma

It’s not just about taste, it’s about trusting the source of your food. Gingin Grassfed ensures you get top-quality lamb with a clean conscience.

What You’ll Need for This Lamb Shawarma Recipe

The Essential Ingredients:

To get started, make sure you have the following:

1kg Gingin Grassfed lamb shoulder, boneless
4 cloves garlic, minced
3 tbsp plain Greek yoghurt
Juice of 1 lemon
3 tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp ground turmeric
Salt and pepper to taste

You can adjust the spices to suit your preference. This recipe leans toward a warm, aromatic profile.

The Perfect Marinade for Lamb Shawarma

Here’s where the magic begins. Mix your yoghurt, lemon juice, garlic, olive oil and spices in a large bowl. It should be creamy, zesty, and deeply fragrant.

Why this marinade works:

Yoghurt tenderises the lamb
Lemon adds acidity to cut through richness
Spices bring warmth and depth
Olive oil keeps it all juicy

Once your marinade is ready, massage it into your lamb generously. Cover and refrigerate for at least 6 hours, ideally overnight.

Cooking Methods: Oven, BBQ, or Stovetop?

Not everyone has a spit rotisserie, and that’s totally fine! Here are three foolproof cooking methods:

1. Oven-Roasted Lamb Shawarma

Preheat oven to 180°C
Wrap marinated lamb in foil and roast for 2 hours
Uncover and roast for 20–30 minutes more to brown
Let it rest before slicing thinly

2. BBQ-Grilled Shawarma

Sear the lamb on medium heat
Close the lid and cook low and slow for 1.5–2 hours
Crisp edges = authentic shawarma texture

3. Stovetop Skillet Method

Cut the lamb into strips
Sear in a hot cast-iron pan for 8–10 minutes
Add a splash of water, cover, and steam to finish

How to Serve Your Homemade Lamb Shawarma

Now for the fun part: assembling your feast.

Traditional Shawarma Wraps:

Warm Lebanese flatbread or pita
Sliced lamb shawarma
Garlic sauce or tahini
Pickled onions, cucumbers, or radish
Tomato and lettuce
Optional: fresh mint and parsley

Lamb Shawarma Platter:

Serve with fluffy couscous or turmeric rice
Add grilled veggies
Include hummus, tabbouleh, and warm pita bread

You can also serve it bowl-style, perfect for meal prep or low-carb options.

Lamb Shawarma Sides That Steal the Show

Want to take your lamb shawarma recipe to the next level? Pair it with:

Zaatar roasted potatoes: Crispy and herby
Labneh dip: Creamy and tangy
Cucumber yoghurt salad: Refreshing balance
Fried halloumi: Because, why not?

These side dishes round out your shawarma meal beautifully, especially for guests or Friday night dinners.

Tips for Perfecting Lamb Shawarma at Home

There are a few secrets to making your shawarma truly restaurant-quality:

Marinate overnight for deep flavour infusion
Use lamb shoulder for the best texture
Let the meat rest before slicing to keep it juicy
Slice against the grain to prevent chewiness
Char edges slightly for authenticity

Trust us, those little details make a world of difference.

Flavour That Feeds More Than Hunger With Gingin Grassfed

This homemade lamb shawarma recipe proves one thing: when you use premium ingredients like Gingin Grassfed lamb, even the most exotic dishes can become part of your weekly repertoire.

We believe good food starts at the source. At Gingin Grassfed, we raise all our animals naturally, without antibiotics or hormones. That’s why our lamb is so tender, flavourful, and trusted by chefs across Perth.

So if you’re looking to bring incredible Middle Eastern flavour to your next dinner, grab a fresh lamb cut from Gingin Grassfed.

Ready to cook with the best? Discover our selection of premium meat and enjoy a tender, flavorful meal every time.

Frequently Asked Questions

Can I use a different cut of lamb?

Yes! While shoulder or leg is ideal, you can use lamb rump or even loin—just adjust the cooking time accordingly.

Is lamb shawarma spicy?

It’s more aromatic than hot. You can add chilli flakes or hot sauce if you like it spicier.

Can I make this recipe ahead of time?

Definitely. Marinate the lamb the night before and cook it fresh when you’re ready to serve.

What’s the best sauce for lamb shawarma?

Garlic yoghurt, tahini sauce, or toum (a Lebanese garlic sauce) all work beautifully.

Can I cook lamb shawarma in an air fryer?

Yes! Slice the marinated lamb thinly and cook in batches at 180°C for 8–10 minutes.