Grilled American Lamb Shawarma

Recipe by 

Chef Mica Talmor

4 to 6

Grilled American Lamb Shawarma


  • 2-1/2 pounds American Lamb sirloin or loin 

Spice Mix (makes about 1/4 cup):

  • 2 tablespoons ras el hanout
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • Pinch sugar 


  • 3 garlic cloves
  • 1/2 yellow onion, large dice
  • 1/4 cup canola oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons salt
  • Spice Mix (recipe above)


Cut lamb into 2-inch x 1/2-inch strips. 

For the Spice Mix: In a blender, add ras el hanout, cumin, turmeric, paprika, allspice, cinnamon and sugar; blend together. 

For the Marinade: In a blender, add garlic, onion, oil, vinegar, salt and Spice Mix; blend to form a smooth paste. 

Add lamb to marinade; mix well so all pieces are coated. Let sit a few hours or overnight. 

Skewer meat on metal skewers; place on grill, sprinkling with a little salt. Grill for 2 minutes; flip meat, grill another 3 to 4 minutes, depending on size of pieces.

Variation: While this marinade recipe is great for any cut of lamb, Pomella recommends using lamb sirloin or loin, a cut that is quick to grill on a flat top. If using a large cut such as a boneless lamb leg, roast it in the oven then finish on a hot grill.


  • Accompanied by hummus, shirazi, sumac onions, fresh pita, tahini, and amba, this makes an epic sandwich.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Grilled American Lamb Shawarma

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