The Lebanese shawarma perfected the technique of vertically grilling meat that spread throughout the Arab world. In Beirut, late-night stalls serve spice-marinated lamb with warm pita bread. It is street and festive food that defines the Levantine culinary identity.
Mediterranean
Lebanese lamb shawarma
Lebanese lamb shawarma from Lebanon: traditional step-by-step recipe, with chef tips and clear timings.
- Lebanon
- Main course
- High protein
- medium
- lactosa
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 485 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 36 g
- Fat 24 g
- Sodium 680 mg
Story behind the dish
Preparation
Lebanese lamb shawarma is a preparation from Lebanon with medium difficulty. Reserve about 55 minutes in total (30 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of lamb shoulder in strips.
- Have ready: 4 pita breads.
- Have ready: 200 g of natural yogurt.
- Have ready: 2 sliced tomatoes.
- Have ready: 1 red onion julienned.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate lamb with garlic
Marinate lamb with garlic, cumin, paprika, cinnamon, oil, salt and pepper for 2 hours. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Grill or grill the meat over high heat until browned and...
Grill or grill the meat over high heat until browned and cooked through. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Let rest and cut into thin strips against the grain
Let rest and cut into thin strips against the grain. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat pita breads and spread with yogurt or tahini
Heat pita breads and spread with yogurt or tahini.
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Fill with meat
Fill with meat, tomato, onion, cucumber and fresh herbs.
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Roll tightly in paper and serve with extra tahini sauce
Roll tightly in paper and serve with extra tahini sauce.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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