Lamb Shawarma

Ingredients

• 4pita breads
• 4 largegreen leaf lettuce leaves
• 1 recipetzatziki sauce
• 1 recipequick pickled red onions
• 1 recipeeasy cumin lamb
• 4 oz (113 g)feta cheese, crumbled

Instructions

1. 1

   Prepare ahead

   The day before, make the pita dough and refrigerate it if preparing homemade pita. Drain the yoghurt and cucumber as directed in steps 1 and 2 of the tzatziki recipe, then make the quick pickled red onions.

2. 2

   Bake the pitas

   On the day you plan to serve the shawarmas, roll out and bake the pita breads as instructed in the recipe.

3. 3

   Finish the tzatziki

   Complete the tzatziki sauce according to its recipe.

4. 4

   Cook the lamb

   Prepare the easy cumin lamb according to its recipe.

5. 5

   Layer the fillings

   Set one lettuce leaf on each pita. Spread each with a generous amount of tzatziki and add several rings of pickled red onion.

6. 6

   Add lamb and feta

   Divide the cumin lamb evenly between the pitas, using one quarter for each, and sprinkle each with one quarter of the crumbled feta.

7. 7

   Serve the shawarmas

   Repeat the assembly with the remaining pita breads and serve.

What is lamb shawarma?

Shawarma is a Middle Eastern style of seasoned meat served in a flatbread, often with sauces and fresh or pickled toppings. This version uses cumin lamb in pita, with tzatziki, pickled red onion, lettuce and feta.

The components bring different flavours and textures: spiced, savoury lamb; cool, creamy sauce; tangy onion; crisp lettuce; and salty cheese. Making the parts ahead keeps the final assembly simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 688 calories, 31g protein, 46g carbs, 41g fat.

The pita breads supply most of the carbohydrate, while the lamb and feta contribute protein. Much of the fat comes from the lamb, feta and tzatziki; serve with a fresh salad or extra lettuce to round out the plate.

Plan the components

Make-ahead work: the recipe schedules the pita dough, draining for the tzatziki and the quick pickled onions for the day before. This spreads out the preparation without changing how the sandwiches are assembled.

Day-of cooking: bake the pitas, finish the tzatziki and prepare the cumin lamb before building the shawarmas. Have the fillings ready together so the pitas can be assembled and served promptly.

Get the balance right

Tzatziki: use a generous spread, as directed, to bring a cool and creamy contrast to the lamb. The cucumber and yoghurt should be drained as specified in the sauce recipe.

Pickled onion: add several rings to each pita for a sharp, tangy note. Keep the amount even across the four sandwiches so each gets a similar balance.

Assemble without overfilling

Layering: start with a lettuce leaf on each pita, then add tzatziki and onion before the lamb. Finish with the feta, dividing both lamb and cheese into four equal portions.

Pita handling: spread and distribute the fillings rather than piling them all in one spot. This makes each sandwich easier to fold and eat.

Serve them while fresh

The recipe serves the shawarmas as soon as they are assembled, so the pita and lettuce retain their texture. Put any extra sauce or pickled onions on the table for diners who want more.

For a fuller spread, serve alongside a simple salad or chopped vegetables. These add freshness without competing with the seasoned lamb and feta.

Recipe notes & tips

• Drain the yoghurt and cucumber as directed in the tzatziki recipe.
• Make the pickled onions ahead so they are ready when you assemble the pitas.
• Prepare the lamb and finish the sauce before you start assembling.
• Divide the lamb and feta evenly so each pita has a similar filling.
• Serve soon after assembly for the freshest pita and lettuce.

Variations

• More crunch: add extra lettuce leaves to each pita.
• Extra tang: serve additional pickled red onions on the side.
• More sauce: offer a little extra tzatziki for topping.
• Feta finish: crumble the cheese finely so it spreads evenly across the fillings.

Common mistakes to avoid

• Skipping the draining: drain the yoghurt and cucumber as directed so the tzatziki is prepared as intended.
• Uneven portions: divide the lamb and feta into four equal amounts before topping the pitas.
• Overfilling the pitas: spread the fillings across the bread so they are easier to fold and eat.
• Assembling too early: build the sandwiches close to serving so the pita and lettuce stay fresh.
• Leaving out the onion: include several pickled rings in each pita to balance the rich lamb and feta.

How to store

These shawarmas are best assembled just before serving. Refrigerate leftover lamb, tzatziki and pickled onions separately in covered containers, following the storage guidance for their individual recipes; keep pita and lettuce separate and assemble when ready to eat.

Frequently asked questions