Authentic Lebanese Shawarma with Pickled Vegetables and Sumac Yogurt Sauce

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

Tender marinated lamb grilled to perfection, served with a tangy sumac yogurt sauce and crisp pickled vegetables. This Mediterranean recipe (gluten-free), ready in about 55 minutes, pairs lamb shoulder, sumac, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes lamb shoulder
• 1 tbsp sumac
• 4 cloves, minced garlic
• 1 cup, Greek-style yogurt
• 2 cups, store-bought or homemade pickling brine
• 1 cup, julienned carrots
• 1 cup, julienned cucumber
• 1/2 cup, thinly sliced red onion
• 1 tbsp pomegranate molasses
• 1 tbsp olive oil

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Instructions

1. Step 1: In a bowl, combine 2 lbs lamb shoulder cubes with 1 tbsp sumac, 4 minced garlic cloves, 1 tbsp pomegranate molasses, and 1 tbsp olive oil. Marinate for 2 hours in the refrigerator.
2. Step 2: Preheat a grill or skillet to medium-high heat. Cook the lamb in batches for 4-5 minutes per side until browned and cooked through. Set aside.
3. Step 3: Prepare pickled vegetables: submerge 1 cup julienned carrots, 1 cup julienned cucumber, and 1/2 cup thinly sliced red onion in 2 cups pickling brine. Let sit for 30 minutes.
4. Step 4: Make yogurt sauce: mix 1 cup Greek yogurt with 1 tbsp sumac and 1/2 tsp salt. Serve lamb with pickled vegetables and yogurt sauce on warm pita bread or over couscous.