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5 from 1 vote

Lamb Shwarma with Zhoug

The lamb serves easily 6-8 people, so please adjust toppings and bread to the amount of servings.
Author: Samantha Ferraro


Lamb Shwarma

  • 5 lb leg of lamb bone in
  • 5 cloves ground
  • 1/2 tsp cardamom
  • 1/2 tsp fenugreek
  • 1 tsp fennel seeds
  • 1 Tb cumin
  • 1/2 tsp cinnamon
  • 1/2 whole nutmeg grated
  • 1/4 tsp ginger powder
  • 1 Tb paprika
  • 1 Tb sumac
  • 2 tsp sea salt
  • 3 garlic cloves chopped finely
  • 1 lemon zest and juice
  • Small bunch of fresh cilantro chopped
  • Small bunch of fresh parsley chopped
  • 1/2 cup grapeseed oil or any light oil


  • 1 large bunch of cilantro leaves and stems
  • 1 large bunch of parsley leaves and stems
  • 1 jalapeno stem removed
  • 1/2 tsp cumin
  • 1/2 tsp cardamom
  • 1/4 tsp sugar
  • 1/4 tsp kosher salt
  • 2 garlic cloves
  • 1/4 cup water
  • Drizzle of olive oil

Additional Ingredients and Toppings

  • Naan or Pita bread 1 per person
  • Chopped Salad - Please go here for recipe
  • Yogurt mint sauce - Please go here for recipe


Lamb Shwarma

  • To make the lamb, add all the ingredients (exept the lamb) in a bowl and stir to combine. Score the lamb about 1/2 slits on the fat side and meat side. Rub the marinate all over the lamb, making sure to get in the slits you made. Place it in a bowl and allow it to marinate in the fridge for at least 6 hours or over night.
  • When ready, take the lamb out of the fridge and allow it to sit at room temperature for abotu 20 minutes. Use kitchen twine to wrap the uneven parts of the meat and make it a more uniform shape.
  • If using a rotiserrie, follow manufactures instructions. It took about 2 hours for our lamb to cook.
  • If using the oven, place lamb in an oven proof dish with fat side up. And roast at 325 degrees F for about 4 1/2 hours.
  • After 30 minutes of cooking, add 1 cup of hot water to the pan and baste about every hour.
  • The last 3 hours, cover the pan with foil so the rub doesn't burn.
  • When done, the meat should fall apart easily and read 160 degrees F using a meat thermometer. Allow the meat to rest for 10 minutes before slicing.


  • Place all ingredients in a food processor and pulse to combine. The sauce should not be too smooth and still have texture to it. Taste for seasoning and serve with lamb or other protein.

Putting Lamb Shwarma Together

  • Heat the bread in a skillet or pizza stone so that it becomes slightly crispy. Place a few slices of lamb first, then dress with chopped salad, yogurt sauce and zhoug.