Shawarma Platter

Ingredients

• 1 kglamb backstrap, finely sliced
• 2brown onions, finely sliced
• 5garlic cloves, crushed
• 120 ml (½ cup)olive oil
• 2 tbspsalt
• 4 tbspall-purpose shawarma spices
• 5 tbspWorcestershire sauce

Instructions

1. 1

   Mix the marinade

   Put the lamb, onions, garlic, olive oil, salt, shawarma spices and Worcestershire sauce in a bowl. Mix thoroughly, then leave to marinate for at least 4 hours.

2. 2

   Fry the lamb

   Heat a large pan over a high heat and fry the lamb in batches for 5 minutes, or until cooked through.

3. 3

   Simmer gently

   Cover the pan and simmer over a low heat for a further 5 minutes.

4. 4

   Serve the platter

   Serve the lamb with tahini and any sides you like.

5. 5

   Whisk until creamy

   Whisk the ingredients together in a bowl until they reach a creamy consistency.

What is a shawarma platter?

Shawarma is a dish of spiced meat associated with the Levant, traditionally cooked on a rotating spit and shaved into portions. This home-cooked version uses thinly sliced lamb backstrap and a pan instead.

The long marinade gives the meat time to take on the garlic, spices and Worcestershire sauce, while quick, high-heat frying helps cook the slices without a spit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 57g protein, 9g carbs, 45g fat.

Lamb provides most of the protein, while the olive oil contributes much of the fat and the onions contribute some carbohydrates. The listed salt makes sodium a major part of the estimated nutrition; balance the platter with unsalted vegetables or salad and measure the salt carefully.

The marinade ingredients

Spice blend: all-purpose shawarma seasoning supplies the defining savoury, aromatic flavour. Blends vary, so check the label if you want to know exactly which spices are included.

Salt and Worcestershire: both season the lamb, with Worcestershire adding a tangy, savoury note. The recipe's salt quantity is substantial, so measure it carefully.

Marinating the lamb

Thin slices: finely sliced backstrap gives the marinade plenty of contact with the meat and cooks quickly. Keep the slices similar in thickness so they finish at roughly the same time.

Chilling time: marinate for at least 4 hours, as directed. Keep the bowl covered in the fridge while the lamb rests.

Frying in batches

Hot pan: cook the lamb over high heat for 5 minutes per batch, following the recipe. Avoid crowding the pan, since a packed pan can release liquid and make browning harder.

Doneness: the recipe calls for the lamb to be cooked through. Check a few thicker slices before taking the batch off the heat.

The covered simmer

Gentle finish: once the batches have been fried, cover and simmer over low heat for a further 5 minutes. This is a separate stage from the initial high-heat cooking.

Serving: the recipe suggests tahini and sides of your choice. Rice, flatbread or a crisp salad can make the platter a more complete meal.

About the creamy finish

The supplied method ends with an instruction to whisk ingredients until creamy, but it does not specify which ingredients this refers to or give quantities for a sauce. The listed ingredient amounts are for the lamb marinade.

Serve with tahini as the recipe suggests, using a separately prepared tahini sauce if you want a creamy accompaniment.

Recipe notes & tips

• Slice the lamb thinly and evenly so it cooks at a similar pace.
• Leave the lamb to marinate for at least 4 hours, keeping it covered in the fridge.
• Fry in batches rather than filling the pan all at once.
• Use a high heat for the initial 5-minute frying stage, then lower it for the covered simmer.
• Measure the salt rather than estimating it by eye.
• Set out tahini and any chosen sides before serving the hot lamb.

Variations

• Add lemon: serve with lemon wedges for a bright, tangy contrast.
• Choose another cut: use thinly sliced lamb leg if backstrap is unavailable, adjusting the cooking as needed.
• Serve in flatbreads: tuck the lamb into warm flatbreads with tahini and salad.
• Add fresh herbs: scatter chopped parsley over the platter just before serving.
• Include vegetables: serve with grilled or roasted vegetables alongside the lamb.

Common mistakes to avoid

• Crowding the pan: the lamb can steam rather than fry; cook it in batches.
• Uneven slicing: thick pieces may take longer to cook; aim for slices of similar thickness.
• Skipping the marinade time: the recipe specifies at least 4 hours; plan ahead and keep the lamb covered in the fridge.
• Guessing the salt: the quantity is generous; measure it carefully.
• Overlooking the second stage: cover and simmer on low for a further 5 minutes after frying.

How to store

Refrigerate leftover lamb in a covered container within 2 hours of cooking and use within 3 days. Reheat thoroughly in a pan over a moderate heat, adding a small splash of water if needed to prevent sticking.

Frequently asked questions