Slow-Roasted Lamb Shawarma with Sumac and Tahini Drizzle

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy lamb shoulder slow-roasted with fragrant shawarma spices, served with a tangy sumac and tahini sauce for a rich Middle Eastern experience. This Middle Eastern recipe, ready in about 510 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 520 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

• 3 pounds boneless lamb shoulder
• 4 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 6 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/3 cup plain tahini
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon sumac powder
• 1/4 cup chopped fresh parsley
• 6 pieces pita bread
• 1/2 cup thinly sliced red onion
• 1/2 cup sliced pickles

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

Instructions

1. Step 1: In a small bowl, mix 4 tablespoons olive oil with 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon ground paprika, 2 teaspoons ground turmeric, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 6 minced garlic cloves, 2 teaspoons salt, and 1 teaspoon black pepper until a thick paste forms.
2. Step 2: Rub the 3 pounds boneless lamb shoulder thoroughly with the spice paste and let it marinate covered in the refrigerator for at least 4 hours or overnight.
3. Step 3: Preheat oven to 300°F (150°C). Place the lamb in a roasting pan and slow roast for 4 hours, basting occasionally, until the meat is tender and easily shredded.
4. Step 4: While the lamb roasts, prepare the tahini sauce by whisking together 1/3 cup plain tahini, 1/4 cup water, 2 tablespoons fresh lemon juice, and 1 tablespoon sumac powder in a small bowl until creamy and smooth; adjust consistency with more water if needed.
5. Step 5: When the lamb is done, shred it with two forks and toss with 1/4 cup chopped fresh parsley.
6. Step 6: To serve, warm 6 pieces of pita bread and fill each with shredded lamb shawarma, 1/2 cup thinly sliced red onion, 1/2 cup sliced pickles, and drizzle generously with the sumac tahini sauce.