Lamb Shawarma, pickled Onions, Radish, and homemade Tzatziki
This Lamb Shawarma recipe brings the rich, aromatic flavours of the Middle East right to your kitchen. Marinated in a blend of warm spices and roasted to perfection, the lamb is tender and juicy.
Paired with tangy pickled onions and radishes, and a refreshing homemade tzatziki, this dish offers a delightful balance of flavours and textures. Whether you’re preparing a family dinner or hosting a gathering, this Lamb Shawarma is sure to impress.
Why You’ll Love This Recipe
Rich and Flavourful: The combination of spices in the marinade creates a robust and aromatic flavour profile that is truly irresistible.
Tender and Juicy: Slow-roasting the lamb ensures it remains tender and juicy, making it melt-in-your-mouth delicious.
Perfectly Balanced: The tangy pickled vegetables and creamy tzatziki add a refreshing contrast to the savoury lamb.
Versatile: This recipe is perfect for any occasion, from a casual family dinner to an impressive dinner party dish.
Healthy and Fresh: Made with fresh ingredients and aromatic herbs, this dish is both delicious and nutritious.
The Flavours of Wood-Fired Lamb
Cooking this Lamb Shawarma on the Hark Chubby Smoker takes it to another level of flavour. The smoky aroma infuses the lamb, adding a depth that complements the spice mix perfectly. The natural wood smoke enhances the sweetness of the paprika and the earthiness of the cumin and coriander, creating a harmonious blend of tastes that’s both rustic and sophisticated. As the lamb roasts slowly, it absorbs these smoky flavours, making each bite a savoury delight.
Equipment
Lump Charcoal
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Fireboard 2 Drive
Heat Resistant Gloves
Long Tongs
Roasting Tray
Ingredients
For the Lamb Shawarma
1.2 kg half Leg Lamb Roast
4 garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
1 tsp chili flakes
2 tsp sweet paprika
1 ½ tsp salt
½ tsp black pepper
¼ cup extra virgin olive oil
1 lemon juice
For the Pickled Veggies
½ red onion, thinly sliced
2 radishes, julienned
¼ cup vinegar
1 tsp salt
1 tsp sugar
For the Tzatziki
3 tbsp Greek yogurt
1 cucumber grated and excess juice squeezed out
For the Garnish
1 bunch mint finely chopped
1 bunch parsley finely chopped
Method
STEP 1In a large bowl, mix the minced garlic, ground coriander, cumin, cardamom, chili flakes, sweet paprika, salt, and black pepper. Add the olive oil and lemon juice, stirring well to combine.
STEP 2Rub the marinade all over the lamb roast, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
STEP 3Preheat your smoker to 180°C (356°F). Place the marinated lamb in a roasting pan. Add half a cup to 1 cup of water to the roasting pan and cover with aluminum foil.
STEP 4In a small bowl, combine the vinegar, salt, and sugar, stirring until dissolved. Add the sliced red onion and julienned radishes, ensuring they are well-covered by the pickling liquid. Let sit for at least 30 minutes, or until you're ready to serve.
STEP 5In a bowl, mix the Greek yogurt and grated cucumber (remove excess juice from cucumber). Season with a pinch of salt and stir well. Chill in the refrigerator until ready to serve.
STEP 6Arrange the sliced lamb in a pizza sandwich. Top with the pickled onions and radishes. Drizzle with tzatziki and garnish with the finely chopped mint and parsley.
Notes
To achieve the most flavourful lamb shawarma, marinating the lamb for at least 2 hours is essential. However, for maximum flavour penetration, marinate it overnight. The longer the lamb soaks in the spices, garlic, and lemon juice, the more tender and aromatic it becomes.
The choice of wood for smoking can significantly impact the flavour. For this recipe, using mild woods like apple or cherry works best, as they enhance the natural sweetness of the lamb without overpowering it. If you want a stronger smoky flavour, hickory or oak are excellent choices too.
Quick-pickling the onions and radishes adds a vibrant, tangy crunch that contrasts beautifully with the rich lamb. Customise the pickling process by experimenting with different vinegars (apple cider, white wine) or adding a pinch of spices like mustard seeds or cumin for extra complexity.
Tzatziki actually tastes better if made ahead of time! Preparing it a few hours or even a day in advance allows the garlic and cucumber to infuse the yogurt, making it even more flavourful. Be sure to squeeze out all excess liquid from the cucumber to keep the tzatziki thick and creamy.
This shawarma recipe strikes a balance between warmth and mild heat, but feel free to adjust the spice levels based on your preferences. For more heat, increase the chili flakes or add a dash of cayenne pepper. If you prefer a milder version, reduce the chili or omit it altogether for a gentle spice blend that still retains all its aromatic richness.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
