Slow-Roasted Lamb Shawarma with Sumac and Tahini Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired middle eastern ready in about 510 minutes pairs pounds boneless lamb shoulder, tablespoons olive oil, tablespoon 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.

★ 4.3 (10 ratings) Prep: 270 min Cook: 240 min Serves 6 Middle Eastern cuisine 520 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Roasted Lamb Shawarma with Sumac and Tahini Drizzle take to make?

Total time is about 510 minutes (270 min prep + 240 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-Roasted Lamb Shawarma with Sumac and Tahini Drizzle?

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 pounds boneless lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Lamb Shawarma with Sumac and Tahini Drizzle?

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-Roasted Lamb Shawarma with Sumac and Tahini Drizzle 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-Roasted Lamb Shawarma with Sumac and Tahini Drizzle?

Middle Eastern middle eastern 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.

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