This tender, melt-in-your mouth lamb shawarma comes together with minimal ingredients and prep thanks to our flavor-packed Shawarma spice blend. Whip up a simple marinade, dumb it in your slow cooker and let the aromas waft through your kitchen. If you don't have a slow cooker, simply slow-roast the meat in a baking dish in your oven at 325 degrees until very tender (about 3-4 hours).
Slow Cooker Lamb Shawarma
Rated 5.0 stars by 1 users
Ingredients
- 3 - 4 lb. bone-in lamb shoulder, trimmed
- ¼ cup extra-virgin olive oil
- 3 Tbsp fresh lemon juice
- 4 large garlic cloves, minced
-
3 Tbsp Rumi Shawarma spice blend
- 1 ½ tsp kosher salt
- 1 cups beef or vegetable stock
Directions
In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, shawarma blend and salt.
- Place the lamb in a 6-quart slow cooker and rub all over with your shawarma marinade until well coated on all sides. Pour in the stock and cover tightly with the lid.
- Turn the slow cooker to low and let roast for about 5 - 6 hours (or on high for 3 hours), tossing a few times throughout, until the meat is very tender and shreds easily with 2 forks. If the meat is still tough, continue roasting until tender.
Remove the bone and shred the meat using 2 large forks.
For extra crispy lamb, transfer the meat to a baking sheet and broil on the upper oven rack until crispy on the outside, about 3 minutes. One nicely crisped up, drizzle with reserved sauce from the slow cooker and season to taste with salt.
- Serve as pita sandwiches, wraps, or over salad or rice with your favorite toppings (we love it with a fresh tomatoes, cucumber, red onion and lots of creamy yogurt sauce). Enjoy!
