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Low-Carb Lamb Shawarma Recipe
Shawarma is not a well-known term in the US and neither is Doner Kebab which is the Turkish equivalent of Shawarma. But, I am sure we have all heard the Greek word Gyro (correctly pronounced yee-ro) which is what we are making today.
Low-Carb Shawarma is lamb, chicken, beef, turkey, veal, or mixed meats placed on a rotating, vertical spit (like you’d see in restaurants) and grilled for as long as a day. Thin shavings of the meat are cut off the block and served on a plate with accompaniments, or as a sandwich or wrap using warm pita bread. Whether you call it Shawarma, Doner Kebab, or Gyro, this dish is now a fast-food staple worldwide. And it’s easy low carb.
Since most of us do not have vertical spits in our home, we will use a frying pan for cooking.
PrintLow-Carb Lamb Shawarma Recipe
Low-Carb Shawarma is lamb, chicken, beef, turkey, veal, or mixed meats placed on a rotating, vertical spit (like you’d see in restaurants) and grilled for as long as a day. Thin shavings of the meat are cut off the block and served on a plate with accompaniments, or as a sandwich or wrap using warm pita bread. Whether you call it Shawarma, Doner Kebab, or Gyro, this dish is now a fast-food staple worldwide. And it’s easy low carb.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 Servings 1x
- Category: Lamb
- Cuisine: Middle Eastern
Ingredients
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 3–5 pounds boneless lamb shoulder or boneless leg of lamb
Instructions
- Mix garlic, cinnamon, black pepper, cumin, nutmeg, salt, black pepper, olive oil, and lemon juice in a large re-sealable plastic bag or large re-sealable plastic container.
- Cut lamb into ¼ inch strips of varying lengths. Do not trim fat it will add to the flavor during cooking.
- Add lamb to container and work into marinade coating all pieces.
- Let sit 4 – 8 hours or overnight in refrigerator.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Lay strips of the meat in the pan, and cook until the lamb is no longer pink, and is tender, 10 to 12 minutes. Flip frequently as the meat cooks.
- Take generous portions of cooked lamb, condiment, and yogurt dip and serve. If you are looking to add more vegetables to the meal, serve with a side salad with olive oil and vinegar dressing.
Nutrition
- Calories: 421
- Sodium: 200mg
- Fat: 36g
- Saturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: trace
- Protein: 22g
- Cholesterol: 97mg
If you enjoy Middle Eastern and Mediterranean foods and will be eating them on a regular basis, it may be worth taking some time and premixing you spice mixes. You can purchase empty spice bottles and label them yourself, or put the mixes in small, re-sealable bags.
If you don’t have time to find all the spices to make this recipe, here is a list of commercially available products to shorten your prep time.
Commercial Yogurt Dip Seasoning
Seasoning, Greek Yogurt and Dip Tsatsiki Seasoning 0.4 oz package by Spicely Organic
Yogurt Dip Seasoning 1.3 oz jar by Sadaf
Commercial Shawarma Seasonings
Shawarma for Meat 2.0 oz package by Zamouri Spices
Shawarma Seasoning 0.5 oz package by Spicely Organic
Return to full article Easy Low Carb Mediterranean and Middle Eastern Cooking: Lamb Shawarma Recipe.
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