Slow Cooked Lamb Shawarma

Are you ready to transform a simple lamb shoulder into a flavor-packed shawarma that'll blow your mind with this slow cooking recipe?

lamb shawarma slow cooked

Craving authentic lamb shawarma without the hassle? Forget complicated restaurant recipes!

We're about to unlock the secret to incredibly flavorful, slow-cooked lamb shawarma, transforming weeknight dinners with layers of deliciousness you won't believe came from a slow cooker.

Ingredients

ingredient list provided

To get started with this tasty slow-cooked lamb shawarma, I'm gonna walk you through the ingredients you'll need—don't worry, it's easier than trying to teach a cat to fetch!

First, you're gonna need about 2-3 pounds of boneless lamb shoulder. Trust me, it'll shred beautifully after slow cooking! Next, grab 1 large onion, roughly chopped. Don't stress about perfection; we're going low-key here.

Now, spices! You'll want 2 tablespoons of paprika, 1 tablespoon of cumin, 1 teaspoon of turmeric, half a teaspoon of cayenne pepper (for a kick!), and about a quarter teaspoon of ground cloves—it's what gives it that authentic shawarma vibe. Many recipes, like Rogan Josh, also use cardamom to impart a unique flavor. And hey, don't forget 4 cloves of minced garlic and the juice of one lemon—gotta keep things zesty! We're almost there!

Instructions

concise instruction specific output

Now we're cooking; I'll guide you through the instructions to make this slow-cooked lamb shawarma a smashing success! First, I'm prepping the lamb – trimming excess fat is key – and then generously rub it with our spice blend. Don't be shy; we want flavor!

Next, I'm searing the lamb in a hot pan. Get a good crust on all sides—that's where the magic happens! After searing, I'll place the lamb in the slow cooker. I pour the chicken broth over it, making sure it's partially submerged. It's key to use a boneless leg of lamb for the best shredding results.

Now I cover and cook it on low for about 8 hours, or until the lamb is fall-apart tender. Seriously, it should shred with a fork—easy peasy! Once it's cooked, I shred the lamb with two forks. Discard any big pieces of fat. You don't want that!

Finally, crank up the oven broiler. Spread the shredded lamb on a baking sheet and broil for a few minutes until it gets crispy bits. Watch it carefully. I don't want you to burn it!

Serving Suggestions

culinary advice serving recommendations

Crispy bits of lamb are ready; let's talk about how to serve this amazing shawarma! I usually pile it high in warm pita bread. Trust me, you'll need about 2-3 pitas a person. Don't skimp!

Next, I grab my toppings. A big dollop of hummus is a must — maybe a quarter cup (or more if you are a hummus-fiend like me!). Then, I add a drizzle of tahini, about a tablespoon. Want some heat? Mix a teaspoon of sriracha into the tahini!

I like to toss in some crisp veggies – diced tomatoes, cucumbers, and red onions. Don't forget a squeeze of lemon juice to brighten it all up! Seriously, it's a game-changer. Serve immediately and watch it disappear!

Storage Information

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Few things are better than leftover shawarma the next day, so let's discuss how you can store this flavor bomb properly! First, make sure your lamb has cooled completely. I know it's tempting to dive right in, but patience is key, my friend!

Next, transfer the shawarma to an airtight container. I recommend using glass or BPA-free plastic, it can keep it locked up tight. Store it in the fridge, and it will be delicious for up to about 3-4 days. Don't let it hang out any longer, or you might have a science experiment on your hands, not a yummy lunch!

Want to freeze it? You can! Wrap individual portions tightly in plastic wrap, then put them in a freezer bag. It will last for up to 2-3 months. When you're ready to eat, let it thaw overnight in the fridge. You'll thank me later!

Short Recipe Version

Slow Cooked Lamb Shawarma (Concise)

Prep time: 20 minutes

Cook time: 8 hours

Serving Size: 6

Ingredients:

  • 3 lb boneless lamb shoulder
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp shawarma spice blend
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • Pita bread, for serving
  • Hummus, for serving
  • Tahini, for serving
  • Fresh vegetables (tomatoes, cucumbers, lettuce), for serving
  • Lemon wedges, for serving

Instructions:

  1. Sear lamb shoulder in olive oil in a large skillet.
  2. Place onion, garlic, shawarma spice blend, salt, and pepper in slow cooker.
  3. Add lamb shoulder and chicken broth to slow cooker.
  4. Cook on low for 8 hours.
  5. Shred lamb with two forks.
  6. Serve in pita bread with hummus, tahini, fresh vegetables, and lemon wedges.

Nutrition Information (Per Serving – Estimated):

  • Calories: 650
  • Protein: 50g
  • Fat: 40g
  • Carbohydrates: 25g