Slow-Cooked Middle Eastern Lamb Shawarma
Tender lamb slow-cooked with aromatic spices, served with warm pita and a garlic yogurt sauce for a classic shawarma experience. This middle eastern-inspired slow cooker ready in about 435 minutes pairs boneless lamb shoulder, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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
- 2 lbs boneless lamb shoulder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- 4 cloves minced garlic
- 3 tbsp olive oil
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 4 pieces pita bread
Instructions
- Step 1: In a small bowl, combine 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, 1 tsp ground black pepper, and 1 1/2 tsp salt.
- Step 2: Rub 3 tbsp olive oil and 4 minced garlic cloves all over 2 lbs boneless lamb shoulder, then coat evenly with the spice mixture. Let marinate for at least 1 hour or overnight in the refrigerator.
- Step 3: Place the seasoned lamb in a slow cooker and cook on low for 6-8 hours until the meat is very tender and shreds easily.
- Step 4: While the lamb cooks, mix 1 cup plain Greek yogurt with 2 tbsp lemon juice and 2 tbsp chopped fresh parsley in a small bowl to make the garlic yogurt sauce.
- Step 5: Once the lamb is cooked, shred it using two forks and serve warm inside 4 pieces of pita bread with a generous spoonful of the garlic yogurt sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Middle Eastern Lamb Shawarma take to make?
Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Middle Eastern Lamb Shawarma?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Middle Eastern Lamb Shawarma?
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 Middle Eastern Lamb Shawarma 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 Middle Eastern Lamb Shawarma?
Middle Eastern slow cooker 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.
