Learn how to make lamb shawarma in your slow cooker for beautiful, complex flavour and tender meat. It’s a great recipe to make when entertaining. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pita bread sandwich. This is our slow cooker lamb take on the shawarma.
Ingredients
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 shawarma with lettuce, onion, tomato, pita and yoghurt.
Can I freeze the lamb shawarma?
Yes, the shawarma is suitable to freeze at the end of step 1.
What to serve with lamb shawarma
We have served ours with lettuce, red onion and tomato in pita, drizzled with yoghurt. When entertaining, place the meat, salad ingredients, bread and yoghurt 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, harissa and hummus.
More Middle Eastern recipes
If you love the spiced flavours of Middle Eastern cooking, see this collection of Middle Eastern recipes. For desserts, see these delicious desserts from the Middle East.
Related stories
Native ad body.
Native ad body.
Share this post