Slow-Roasted Lamb Shawarma with Pickled Turnip

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender slices of slow-roasted lamb marinated in warm spices, served with tangy pickled turnip and garlic sauce in pita bread. This Middle Eastern recipe, ready in about 200 minutes, pairs bone-in 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 550 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

• 2 lbs bone-in lamb shoulder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground turmeric
• 4 garlic cloves, minced
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup pickled turnip, sliced
• 4 pieces pita bread
• 1/2 cup garlic sauce (toum)

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F. In a large bowl, combine 2 lbs bone-in lamb shoulder, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp ground turmeric, 4 minced garlic cloves, 3 tbsp lemon juice, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. Rub the marinade all over the lamb thoroughly.
2. Step 2: Place the lamb in a roasting pan, cover tightly with foil, and slow roast in the oven for 3 hours until the meat is very tender and easily shredded.
3. Step 3: Remove the lamb from the oven and let it rest for 15 minutes. Shred the meat off the bone into bite-sized strips.
4. Step 4: Warm 4 pieces of pita bread in the oven for 5 minutes at 350°F. To assemble, spread 2 tbsp garlic sauce on each pita, add generous portions of shredded lamb, and top with 2 tbsp sliced pickled turnip. Serve immediately.