Slow-Roasted Lamb Shawarma with Pickled Vegetables

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Juicy slow-roasted lamb shoulder infused with shawarma spices, served alongside tangy pickled vegetables for a balanced meal. This Middle Eastern recipe, ready in about 260 minutes, pairs boneless lamb shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp ground allspice
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 4 cloves minced garlic
• 3 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1 small, thinly sliced red onion

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 275°F. In a small bowl, mix 2 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground paprika, 1 tsp ground allspice, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 4 cloves minced garlic, 3 tbsp lemon juice, 2 tsp salt, and 1 tsp black pepper to create the spice marinade.
2. Step 2: Rub the 2 lbs boneless lamb shoulder thoroughly with the marinade, then place it in a roasting pan and cover tightly with foil. Roast for 4 hours until the lamb is tender and easily shredded.
3. Step 3: While the lamb roasts, combine 1 cup white vinegar, 1 cup water, and 2 tbsp sugar in a saucepan. Bring to a boil, stirring to dissolve sugar, then pour over 1 julienned carrot, 1 julienned cucumber, and 1 thinly sliced small red onion in a heatproof jar. Let cool to room temperature, then refrigerate for at least 2 hours.
4. Step 4: When the lamb is done, shred it with two forks and serve alongside the pickled vegetables for a flavorful shawarma experience.