Name: Turkish lamb shawarma
Prep time: 15 min
Cook time: 510 min
Total time: 525 min
Yield: 8
Ingredients: 8 clove garlic, crushed; 3 teaspoon each ground cumin, cinnamon, coriander and paprika; 1 1/2 teaspoon each ground cardamon, nutmeg and allspice; 1 teaspoon ground white pepper; 2 kilogram (4-pound) boned lamb shoulder; 1 cup (250ml) chicken stock; 2 baby cos (romaine) lettuce (360g); 1 large red onion (300g); 4 medium tomatoes (600g); 16 pocket pita breads

Turkish lamb shawarma

Serves 8

Prep

15M

Cook

8H 30M

Total

8H 45M

Skip to Recipe

Ingredients

8 clove garlic, crushed

3 teaspoon each ground cumin, cinnamon, coriander and paprika

1 1/2 teaspoon each ground cardamon, nutmeg and allspice

1 teaspoon ground white pepper

2 kilogram (4-pound) boned lamb shoulder

1 cup (250ml) chicken stock

2 baby cos (romaine) lettuce (360g)

1 large red onion (300g)

4 medium tomatoes (600g)

16 pocket pita breads

Method

Combine garlic and spices in a small bowl. Rub spice mixture over the lamb. Transfer lamb to a 4.5-litre (18-cup) slow cooker; pour over the stock. Cook, covered, on low, 8 hours.

Just before ready to serve, trim and finely shred the lettuce. Peel and thinly slice the onion; thinly slice the tomato. Place lettuce, onion and tomato in separate serving bowls. Warm bread under a preheated grill or in a microwave.

Using two forks, shred lamb coarsely; place in a serving bowl. Spoon over a little of the cooking liquid. Serve lamb with lettuce, onion, tomato and pita.

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. You could also serve the lamb wrap with sliced cucumber, fresh mint or parsley leaves, and hummus.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories