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Shawarma Style Sando

Shawarma Style Sando
Shawarma Style Sando

Easy-to-make lamb shawarma recipe. Bursting with Middle Eastern flavors, this dish is a true crowd-pleaser that will satisfy any cravings in no time. The thinly sliced lamb (I just pulse it in the food processor, so not much effort there). Let's dive into this simple yet incredibly satisfying lamb shawarma recipe!

This recipe yields 4 sandwiches.


500 grams lamb leg meat (thinly sliced)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust according to your spice preference)

Salt and pepper to taste

Turkish mini baguettes (4 pieces)

Tomatoes, pickles, lettuce, and radishes for garnish


  1. In a bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Mix well to create a marinade.

  2. Add the thinly sliced lamb leg meat to the marinade, making sure each piece is coated evenly. Allow the meat to marinate for at least 1 hour, or overnight in the refrigerator for more flavor.

  3. Preheat your grill or skillet over medium-high heat. If using a skillet, you may need to cook the meat in batches to avoid overcrowding.

  4. Cook the marinated lamb slices for about 3-4 minutes per side, or until they are nicely browned and cooked through.

  5. While the meat is cooking, warm the Turkish mini baguettes in the oven or on a grill.

  6. Once the lamb is cooked, remove it from the heat and let it rest for a few minutes. Then, slice it into smaller pieces for easier assembly.

  7. To assemble the lamb shawarma, slice the Turkish mini baguettes in half lengthwise. Fill each baguette with the cooked lamb slices, tomatoes, pickles, lettuce, and radishes.

  8. Serve the lamb shawarma sandwiches immediately and enjoy!


  1. Feel free to adjust the seasonings and toppings according to your taste preferences.

  2. For this recipe I used leftover green sauce here:

  3. I also used pink Sriracha



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