lebanese-spiced lamb shawarma

by Leah Halmagyi


  • 800g lamb rump
  • sea salt flakes and freshly-ground black pepper
  • 1 Tbsp Baharat*
  • 1 cup extra virgin olive oil
  • 2 red onions, peeled and thickly sliced
  • 12 cloves garlic, minced
  • 1 bunch thyme, finely chopped
  • 4 pita breads
  • 1 green capsicum
  • 1 bunch coriander leaves
  • 1 bunch parsley leaves
  • 8 cloves garlic
  • 1½ tsp ground cumin
  • 1 tsp ground coriander seed
  • 2 tsp sherry vinegar
  • cucumber, radishes and yoghurt, to serve


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4-6

1 Slice the lamb rump into fine pieces, then season with salt and pepper. Toss with Baharat
and 2 Tbsp extra virgin olive oil. Thread onto long skewers, alternating with the onion slices.
Arrange over a moderate barbecue grill and cook for 25 minutes, turning several times.
2 Mix half the garlic with the thyme and 1 Tbsp extra virgin olive oil, the rub onto pita
breads. Season with salt, then grill until lightly blackened.
3 Chop the capsicum (including the seeds), then finely chop the herbs. Place the garlic and spices in a mortar with 2 tsp salt, then pound until smooth. Add the herbs and capsicum and pound to make a paste. Mix in the sherry vinegar and ¼ cup olive oil, then season with a generous amount of pepper. Serve the lamb with grilled bread, herb sauce, cucumber, radishes and yoghurt.