Lamb Shawarma Tacos

Lamb Shawarma Tacos
Lamb Shawarma Tacos combine succulent, marinated lamb with vibrant Middle Eastern flavors for a modern twist. Sliced lamb, bathed in a rich blend of spices, yogurt, and lemon, is grilled to perfection. Assembled on warm tortillas, the tender lamb is complemented by creamy Greek yogurt, crisp cucumbers, sweet cherry tomatoes, and a sprinkle of fresh herbs.

This fusion dish delivers a delightful balance of heat and tang, with optional pomegranate seeds for a burst of freshness. Quick to prepare, the result is a satisfying and flavorful experience.

Approx times: Prep: 10 min - Marinating: 2 hours - Cook: 10 min
Ingredients
Serves 4
For the tacos:
  • 1½ pounds boneless lamb, thinly sliced
  • 8 small flour tortillas
  • 1 cup Greek yogurt (for sauce)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • Fresh parsley or cilantro, chopped
  • Pomegranate seeds, for garnish
For the marinade:
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil
  • Juice of 1 lemon
Directions
  • In a bowl, combine the garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, yogurt, olive oil, and lemon juice to create the marinade.
  • Place the thinly sliced lamb in a zip-top bag or shallow dish. Pour the marinade over the lamb, ensuring each piece is coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
  • Preheat a grill or grill pan over medium-high heat.
  • Thread the marinated lamb slices onto skewers or use a grill basket for easy cooking.
  • Grill the lamb for 3-4 minutes per side or until fully cooked and slightly charred. Remove from the grill and let it rest for a few minutes.
  • Warm the flour tortillas on the grill or in a pan for about 30 seconds on each side.
  • Spread a generous spoonful of Greek yogurt on each tortilla. Place a portion of the grilled lamb on top of the yogurt.
  • Add cucumber, tomatoes, and a sprinkle of parsley or cilantro.
  • Optionally, garnish with pomegranate seeds for a burst of freshness.