Chef's Homemade Shawarma Feast: Lamb & Veggie Recipe

Name: Chef's Homemade Shawarma Feast: Lamb & Veggie Recipe
Prep time: 30 min
Cook time: 42 min
Total time: 72 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 500 grams Lamb (cubed) (For lamb shawarma); 1/2 cup Plain Yogurt (For lamb marinade); 2 tablespoons Olive Oil (For lamb marinade); 1 tablespoon Lemon Juice (For lamb marinade); 3 cloves Garlic (Minced, for lamb marinade); 2 tablespoons Shawarma Spice Blend (Or a mix of cumin, coriander, paprika, turmeric, cardamom, black pepper, salt); 250 grams Paneer (cubed) (For vegetarian shawarma); 1 large Aubergine (eggplant) (Sliced, for vegetarian shawarma); 1/4 cup Plain Yogurt (For vegetarian marinade); 1 tablespoon Olive Oil (For vegetarian marinade); 1 tablespoon Shawarma Spice Blend (For vegetarian marinade); To taste Salt & Black Pepper (For vegetarian shawarma); 6-8 pieces Pita Bread (For serving); 1 cup Hummus (For serving); 1/2 cup Tahini Sauce (For serving); 1/2 cup Tzatziki (or Yogurt-Garlic Sauce) (For serving); 2 medium Tomatoes (Diced, for salad); 2 medium Cucumbers (Diced, for salad); 1/2 medium Red Onion (Thinly sliced, for salad); 1/4 cup Fresh Parsley (Chopped, for garnish/salad)

Experience a memorable Shawarma Night with this chef-inspired recipe, featuring a delectable blend of juicy lamb and tender vegetarian options like silky aubergine and paneer. Marinated in a homemade yogurt and spice blend, cooked to perfection, and served with fresh pita and an array of delicious sauces. This recipe caters to both meat lovers and vegetarians, ensuring a feast for everyone.

#Shawarma

#Lamb Recipe

#Vegetarian Shawarma

#Middle Eastern Food

#Homemade Shawarma

#Easy Dinner

#Street Food

Assembled Lamb Shawarma Pita

Recipe Information

30m

Prep Time

42m

Cook Time

1h 12m

Total Time

Servings

Medium

Middle Eastern

English

Nutrition (per serving)

650

Calories

45g

Protein

50g

Carbs

30g

Fat

Mixed Veggie Shawarma Platter

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

The Full Shawarma Feast Spread

Instructions

0/5 completed

1
Prepare Marinade & Marinate: Combine yogurt, olive oil, lemon juice, minced garlic, and shawarma spice blend in a bowl. Divide the mixture. Marinate lamb cubes in one portion and paneer/aubergine in the other. Refrigerate for at least 2 hours, or ideally overnight, for best flavor.
Preview
10m
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Prepare Marinade & Marinate: Combine yogurt, olive oil, lemon juice, minced garlic, and shawarma spice blend in a bowl. Divide the mixture. Marinate lamb cubes in one portion and paneer/aubergine in the other. Refrigerate for at least 2 hours, or ideally overnight, for best flavor.
10m
Marinating overnight significantly enhances the flavor of both the lamb and vegetables.
2
Cook Lamb Shawarma: Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Add the marinated lamb and cook, stirring occasionally, until browned and cooked through, about 10-15 minutes.
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15m
Preview
Cook Lamb Shawarma: Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Add the marinated lamb and cook, stirring occasionally, until browned and cooked through, about 10-15 minutes.
15m
Avoid overcrowding the pan to ensure even browning and a crispy exterior.

3
Cook Paneer & Aubergine: In the same pan, cook the marinated paneer cubes until golden on all sides. Then add the aubergine slices and cook until tender and slightly charred, about 8-12 minutes.
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12m
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Cook Paneer & Aubergine: In the same pan, cook the marinated paneer cubes until golden on all sides. Then add the aubergine slices and cook until tender and slightly charred, about 8-12 minutes.
12m
Cook aubergine in batches if necessary to prevent steaming, aiming for good caramelization.
4
Prepare Sides & Sauces: While the main components are cooking, dice tomatoes and cucumbers, thinly slice red onion, and chop fresh parsley. Arrange these fresh salads along with hummus, tahini sauce, and tzatziki for serving.
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10m
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Prepare Sides & Sauces: While the main components are cooking, dice tomatoes and cucumbers, thinly slice red onion, and chop fresh parsley. Arrange these fresh salads along with hummus, tahini sauce, and tzatziki for serving.
10m
Freshly chopped vegetables add a refreshing contrast to the rich shawarma flavors.
5
Warm Pita Bread & Assemble: Lightly warm pita bread on a dry skillet or in the oven until soft and pliable. Fill warm pita with cooked lamb, paneer, and aubergine, then generously top with the prepared salads and sauces. Serve immediately as a grand feast.
Preview
5m
Preview
Warm Pita Bread & Assemble: Lightly warm pita bread on a dry skillet or in the oven until soft and pliable. Fill warm pita with cooked lamb, paneer, and aubergine, then generously top with the prepared salads and sauces. Serve immediately as a grand feast.
5m
Ensure pita is warm for optimal texture and absorbency of the fillings.