Edgware Road Lamb Shawarma
Tender spiced lamb roasted until crisp at the edges, wrapped in warm flatbread with garlicky toum and tangy pickles.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Large mixing bowl
- •Baking tray
- •Frying pan
- •Chef's knife
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 32 g
- carbs
- 46 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 620 kcal
Instructions
- 1
Whisk the garlic, cumin, coriander, allspice, cardamom, paprika, lemon juice, olive oil, and one teaspoon of salt together in a bowl.
- 2
Add the thinly sliced lamb to the marinade and toss until thoroughly coated.
- 3
Cover and leave to marinate for at least thirty minutes at room temperature, or up to twelve hours in the fridge.
- 4
Preheat your fan oven to 200°C (gas mark 7).
- 5
Spread the marinated lamb strips evenly in a single layer over a large baking tray.
- 6
Roast for fifteen minutes until the meat is thoroughly cooked and tender.
- 7
Switch your oven to the high grill setting for four minutes until the lamb edges crisp and brown.
- 8
Warm each Lebanese flatbread in a dry frying pan on the hob over medium heat for twenty seconds per side.
- 9
Spread a generous tablespoon of garlic toum along the centre of each warm flatbread.
- 10
Top with the hot grilled lamb, sliced pickles, and seasoned onion parsley salad.
- 11
Roll the flatbread tightly around the filling into a wrap and serve immediately.
Chef's tips
Slice the lamb as thinly as possible against the grain; freezing the raw meat for twenty minutes beforehand makes this much easier. Use genuine thin Lebanese khobz bread rather than thick pitta to replicate the authentic Edgware Road wrap texture. Do not overcrowd the baking tray or the lamb will steam rather than brown.
Ingredient substitutions
- boneless lamb shoulder → boneless skinless chicken thighs
- garlic toum → tahini sauce or garlic mayonnaise
- Lebanese flatbreads → large flour tortilla wraps or thin pitta pockets
Storage
Store leftover roasted lamb in an airtight container in the fridge for up to three days.
Reheating
Reheat the cooked lamb in a hot dry frying pan for two to three minutes until sizzling before assembling fresh wraps.
Common mistakes to avoid
- •Slicing the lamb too thickly, which makes the meat tough rather than meltingly tender.
- •Over-marinating with lemon juice for several days, which alters the texture of the meat.
- •Overfilling the flatbread so it splits when rolled.
Serving suggestions
Cooked Edgware Road Lamb Shawarma?
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