Baked Lamb Shawarma

Baked Lamb Shawarma is a flavorful and aromatic Lebanese dish that combines tender marinated lamb with a blend of spices, all baked to perfection. Served with a side of fresh vegetables and yogurt, it offers a high-protein meal that delights the senses.

Ingredients

• Lamb shoulder - 300 grams, cut into thin strips
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground paprika - 1 teaspoon
• Ground turmeric - 1/2 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 2 tablespoons
• Plain yogurt - 100 grams (for serving)
• Fresh parsley - for garnish
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and lemon juice to create a marinade.
3. Add the lamb strips to the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
4. Spread the marinated lamb evenly on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 20-25 minutes, or until the lamb is cooked through and slightly crispy on the edges.
6. While the lamb is baking, prepare the salad by mixing the diced tomato and cucumber in a bowl. Drizzle with a little olive oil and season with salt and pepper to taste.
7. Once the lamb is done, remove it from the oven and let it rest for a few minutes.
8. Serve the baked lamb shawarma on a plate, topped with the fresh salad, a dollop of yogurt, and garnish with chopped parsley.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 95 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables.

Tags