Slow-Cooked Lamb Shawarma with Warm Garlic Sauce
A tender slow-cooked lamb shawarma infused with warm Middle Eastern spices, served with a creamy garlic sauce. This middle eastern-inspired lamb ready in about 495 minutes blends boneless lamb shoulder, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 boneless lamb shoulder
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 4 cloves, minced garlic cloves
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1/4 cup mayonnaise
- 2 cloves, minced for sauce extra garlic cloves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rub 2 lbs boneless lamb shoulder with 3 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper, coating all sides evenly.
- Step 2: Place the lamb in a slow cooker and cook on low for 8 hours until the meat is tender enough to shred easily with a fork.
- Step 3: While the lamb cooks, prepare the garlic sauce by whisking together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tbsp lemon juice, and 2 minced garlic cloves in a small bowl until smooth and creamy.
- Step 4: When the lamb is done, shred it with two forks directly in the slow cooker, mixing it with the cooking juices for extra flavor.
- Step 5: Serve the shredded lamb shawarma warm, drizzled with the garlic sauce, alongside warm pita or flatbread and pickled vegetables if desired.
Frequently asked questions
How long does Slow-Cooked Lamb Shawarma with Warm Garlic Sauce take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shawarma with Warm Garlic Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shawarma with Warm Garlic Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Shawarma with Warm Garlic Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Shawarma with Warm Garlic Sauce?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
