Pan-Seared Lamb Shawarma with Pickled Onions and Tahini Drizzle

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Spiced lamb slices cooked in a skillet, served with tangy pickled red onions and a nutty tahini sauce for a flavorful shawarma experience. This Middle Eastern recipe, ready in about 40 minutes, pairs lamb leg steak, thinly sliced, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 pound lamb leg steak, thinly sliced
• 2 tablespoons olive oil
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium red onion, thinly sliced
• 1/4 cup white vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 1/4 cup tahini paste
• 2 tablespoons lemon juice
• 2 tablespoons warm water
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley
• 4 pieces warm flatbreads

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Instructions

1. Step 1: In a small bowl, combine 1/4 cup white vinegar, 1 teaspoon sugar, and 1/4 cup water. Stir until sugar dissolves, then add 1 medium thinly sliced red onion. Let pickle at room temperature for at least 20 minutes, stirring occasionally until onions soften and turn bright pink.
2. Step 2: In a medium bowl, toss 1 pound thinly sliced lamb leg steak with 2 tablespoons olive oil, 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon ground paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Step 3: Heat a large skillet over medium-high heat until hot. Add the spiced lamb slices in a single layer and sear for 3-4 minutes without moving until browned on one side, then flip and cook for another 2-3 minutes until cooked through and edges are slightly crisp.
4. Step 4: Meanwhile, whisk together 1/4 cup tahini paste, 2 tablespoons lemon juice, 2 tablespoons warm water, and 1 minced garlic clove in a small bowl until smooth and pourable. Add more water if needed.
5. Step 5: To serve, spread a spoonful of tahini sauce over warm flatbreads, top with lamb shawarma, pickled onions, and sprinkle 2 tablespoons chopped fresh parsley for freshness.