Grilled Lamb Shawarma

Prep Time

30 min

Cook Time


Total Time

1 hr



plated lamb shawarma


  • 3-4 pounds boneless American lamb shoulder
  • 1/3 cup grapeseed oil or other light, neutral oil, plus 2 tablespoons

For the Seasoining:

  • 1 large lemon, (juiced)
  • 2 tablespoons ground coriander
  • 1 tablespoon turmeric
  • 1 tablespoon sumac
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 large onion thinly sliced
  • 3 tablespoons red wine vinegar
  • Fresh parsley finely chopped, (for serving)


Cut the lamb shoulder into thin strips about 1/4" thick, then place in a large bowl or Ziplock bag.  Pour 1/3 cup grapeseed oil on top.

Mix the Shawarma seasoning.  To the lamb, add the juice of 1 lemon, 2 Tbsp ground coriander, 1 tablespoon turmeric, 1 tablespoon sumac, 2 teaspoons garlic powder, 2 teaspoons cumin, 2 teaspoons  sweet paprika, 2 teaspoons Kosher salt, 1 teaspoon cardamom, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne. Use your hands (or seal and shake the bag) to thoroughly coat the lamb.  Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.

Cook the lamb. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 tablespoons grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes*. The Shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate.

NOTE: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Cook the onion. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with 1/2 teaspoon Kosher salt.

Roughly chop the shawarma. Transfer the crispy lamb to a large cutting board, then roughly chop into bite-size pieces.  Return to the skillet with sautéed onion, then toss with 3 tablespoons of red wine vinegar and 2 tablespoons finely chopped parsley. Serve immediately.

raw lamb shoulder roast
cooked lamb shoulder, sliced and cooked on the grill in a cast iron
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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