Quick Recipe Version (TL;DR)

Yield: 6 servings (6–8 loaded wraps)
Prep Time: 30 minutes (plus 4–24 hours marinating)
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (plus marinating and pickling time)

Quick Ingredients

2.5 lb (1.1 kg) boneless lamb leg or shoulder, thinly sliced
3 tbsp lemon juice, 1/4 cup olive oil, 3 tbsp plain yogurt
8 cloves garlic (4 for lamb, 4 for sauce)
Shawarma spices: 2.5 tsp salt, 1.5 tsp each cumin, coriander, allspice; 1 tsp each cinnamon, paprika; 1/2 tsp black pepper; 1/4 tsp each cloves, cardamom; pinch cayenne
Pickled turnips: 1 lb turnips, 1 small beet, 1.25 cups water, 1.25 cups white vinegar, 2.5 tsp salt, 1.5 tsp sugar, 2 garlic cloves
Garlic sauce: 1/2 cup mayo, 1/4 cup plain yogurt, 2 tbsp lemon juice, 2 tbsp neutral oil, salt
6–8 pita breads, sliced tomato, cucumber or lettuce, red onion, fresh parsley

Do This

1. Slice lamb thinly. Whisk marinade (lemon, yogurt, olive oil, garlic, spices, sliced onion). Toss lamb to coat, cover, and marinate 4–24 hours in the fridge.
2. Make pickled turnips: Pack turnip batons, beet slices, and garlic in a jar. Boil water, vinegar, salt, and sugar; pour over, cool, then chill at least 1 hour (ideally 24 hours).
3. Stir together garlic sauce ingredients until smooth and pourable; chill until serving.
4. Heat oven to 425°F (220°C). Spread marinated lamb in a single layer on a large, oiled sheet pan.
5. Roast 20–25 minutes, stirring once, until edges are browned and lamb is cooked through. Broil 2–4 minutes at the end to char the tips slightly.
6. Rest 5 minutes, then roughly pile the lamb and slice or chop into thin “shavings.”
7. Warm pitas. Spread with garlic sauce, add lamb, pickled turnips, tomato, cucumber or lettuce, red onion, and parsley. Roll tightly and serve.

Why You’ll Love This Recipe

Classic Lebanese street-food flavors, adapted for a home oven but still deeply spiced and juicy.
Includes everything: marinated lamb, creamy garlic sauce, and crunchy pink pickled turnips.
Great for weekend prep: marinate and pickle ahead, then roast and wrap in under 40 minutes.
Perfect for sharing: set out the components and let everyone build their own shawarma wraps.

Grocery List

Produce: Garlic, lemons, 1–2 onions, turnips, 1 small beet, tomatoes, cucumber or lettuce, red onion, fresh parsley.
Dairy: Plain yogurt, mayonnaise (or extra yogurt if using all-yogurt sauce).
Pantry: Boneless lamb leg or shoulder, olive oil, neutral oil, white vinegar, sugar, fine sea salt, black pepper, ground cumin, ground coriander, ground allspice, ground cinnamon, sweet paprika, ground cloves, ground cardamom, cayenne, bay leaf (optional), pita or flatbreads.

Full Ingredients

Lamb Shawarma & Marinade

2.5 lb (1.1 kg) boneless lamb leg or shoulder, trimmed of excess hard fat and sliced about 1/4 inch (0.5 cm) thick, against the grain
1 small yellow onion, thinly sliced
3 tbsp fresh lemon juice (about 1 large lemon)
3 tbsp plain yogurt (whole milk preferred)
1/4 cup extra-virgin olive oil
4 cloves garlic, finely minced or grated
2.5 tsp fine sea salt
1.5 tsp ground cumin
1.5 tsp ground coriander
1.5 tsp ground allspice
1 tsp ground cinnamon
1 tsp sweet paprika
1/2 tsp freshly ground black pepper
1/4 tsp ground cloves
1/4 tsp ground cardamom
Pinch to 1/4 tsp cayenne pepper, to taste (optional, for heat)
1–2 tbsp additional olive oil, for greasing the pan

Quick Garlic Sauce (Toum-Style)

1/2 cup mayonnaise
1/4 cup plain yogurt (or sour cream)
4 large garlic cloves, very finely minced or grated into a paste
2 tbsp fresh lemon juice
2 tbsp neutral oil (sunflower, grapeseed, or canola)
1/4–1/2 tsp fine sea salt, to taste
1–2 tbsp ice-cold water, as needed to thin

Pickled Turnips

1 lb (450 g) turnips, peeled and cut into thick matchsticks (about 2.5-inch / 6 cm batons)
1 small beet, peeled and sliced into 1/4-inch (0.5 cm) rounds or matchsticks (for color)
2 cloves garlic, peeled and lightly smashed
1.25 cups (300 ml) water
1.25 cups (300 ml) white vinegar (5% acidity)
2.5 tsp fine sea salt
1.5 tsp sugar
1 bay leaf (optional)

For Serving

6–8 pita breads or soft flatbreads (about 8-inch / 20 cm)
2 medium tomatoes, thinly sliced
1 small cucumber, thinly sliced (or 1.5 cups shredded romaine or iceberg lettuce)
1 small red onion, very thinly sliced
1/2 cup loosely packed fresh parsley leaves, roughly chopped
Extra lemon wedges, for squeezing (optional)
Extra pickled vegetables (optional, such as pickled cucumbers or peppers)

Step-by-Step Instructions

Step 1: Slice and Prep the Lamb

Place the lamb on a cutting board. Trim away any thick, waxy pieces of fat or silver skin, but leave some softer fat for flavor. Cut the lamb into slabs about 1/4 inch (0.5 cm) thick, slicing against the grain so it stays tender. If the piece is very thick, first cut it into 2–3 large chunks, then slice each chunk thinly.

Transfer the sliced lamb to a large mixing bowl. Add the thinly sliced onion on top. Set aside while you mix the marinade.

Step 2: Make the Shawarma Marinade

In a separate bowl or large measuring jug, whisk together the lemon juice, yogurt, and 1/4 cup olive oil until smooth. Add the minced garlic, salt, cumin, coriander, allspice, cinnamon, paprika, black pepper, cloves, cardamom, and cayenne (if using). Whisk well to form a fragrant, slightly thick marinade.

Pour the marinade over the lamb and onion. Use your hands or tongs to massage the mixture into every slice of lamb, separating any pieces that are sticking together so everything is evenly coated.

Step 3: Marinate the Lamb

Cover the bowl tightly with plastic wrap or transfer the lamb and marinade to a large zip-top bag, pressing out excess air. Marinate in the refrigerator for at least 4 hours, and ideally 8–24 hours. The longer it sits, the more deeply the spices and lemon will penetrate and tenderize the meat.

If you remember, give the bowl or bag a flip once or twice during marinating so the lamb at the top and bottom swap places and all the pieces absorb the flavors evenly.

Step 4: Prepare the Pickled Turnips

While the lamb marinates, make the pickles (they are best if they rest at least a few hours, but even 1 hour is helpful). Pack the turnip matchsticks, beet slices, and smashed garlic into a clean 1-quart (1-liter) jar or container, leaving an inch (2.5 cm) of headspace at the top. Tuck in the bay leaf if using.

In a small saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring to dissolve the salt and sugar. Once boiling, remove from heat and carefully pour the hot brine over the turnips and beet until they are fully submerged. Tap the jar gently on the counter to release air bubbles, then top up with a little extra water if needed to cover.

Let cool to room temperature with the lid loosely on, then seal and refrigerate. The turnips will turn a beautiful pink as they absorb the color from the beet. They are tasty after 1 hour, better after 4 hours, and best after 24 hours.

Step 5: Make the Garlic Sauce

In a small bowl, whisk together the mayonnaise and yogurt until smooth. Add the grated garlic, lemon juice, neutral oil, and 1/4 teaspoon salt. Whisk until the mixture is creamy and slightly fluffy. If it seems too thick to drizzle, whisk in 1–2 tablespoons of ice-cold water, a little at a time, until it is spoonable but not runny.

Taste and adjust seasoning: add more salt for savoriness, more lemon for brightness, or another clove of garlic if you like it very strong. Cover and refrigerate until ready to serve. The flavor will mellow and meld as it sits.

Step 6: Roast and “Shave” the Lamb

When you are ready to cook, preheat your oven to 425°F (220°C). Lightly oil a large rimmed baking sheet (or two if needed) with 1–2 tablespoons of olive oil. You want enough space to spread the lamb in a single layer; overcrowding will steam it instead of browning.

Remove the lamb from the marinade, letting excess marinade drip off, and spread the slices and onions over the prepared baking sheet in a single, even layer. Discard the remaining marinade.

Roast for 20–25 minutes, stirring once halfway through, until the lamb is cooked through and you see deep browning on the edges. For that shawarma-style char, switch the oven to broil (high) for the last 2–4 minutes, watching closely so it does not burn. When done, remove from the oven and let the lamb rest for 5 minutes.

To mimic the shaved meat from a vertical spit, use tongs to pile the roasted lamb into a loose stack on the cutting board, then use a sharp knife to slice or chop it into thin strips or “shavings.” Transfer to a serving dish and tent loosely with foil to keep warm.

Step 7: Warm the Bread and Assemble the Shawarma Wraps

While the lamb rests, warm the pita or flatbreads. You can wrap them in foil and place in the 350°F (175°C) oven for 5–10 minutes, or quickly toast them in a dry skillet over medium heat until soft and pliable.

Drain some pickled turnips from their brine. Arrange all the fillings buffet-style: warm pitas, shaved lamb, garlic sauce, pickled turnips, tomato slices, cucumber or shredded lettuce, red onion, parsley, and lemon wedges.

To build each wrap, spread a generous spoonful of garlic sauce down the center of a warm pita. Add a good handful of hot lamb, a small stack of pickled turnips, a few tomato and cucumber (or lettuce) slices, some red onion, and a sprinkle of fresh parsley. Squeeze on a little lemon juice if you like. Fold the sides over the filling and roll tightly into a wrap. Serve immediately while hot and juicy.

Pro Tips

Slice the lamb thin. The closer you can get to 1/4 inch (or thinner), the more “shawarma-like” your texture will be, with caramelized edges and tender centers.
Marinate overnight if possible. A long, slow marinate (8–24 hours) makes a noticeable difference in flavor depth and tenderness.
Do not overcrowd the pan. If your lamb completely covers the pan in overlapping layers, split it between two pans. Browning is what gives you that signature shawarma flavor.
Adjust garlic strength. Lebanese garlic sauce is punchy. If you prefer milder flavors, start with half the garlic and add more to taste.
Make the pickles ahead. The pickled turnips keep for weeks in the fridge and taste better after a couple of days, so feel free to make them well in advance.

Variations

Grilled lamb shawarma: Instead of roasting, thread the marinated lamb onto metal skewers or grill baskets and cook over medium-high heat, turning frequently, until nicely charred and cooked through.
Chicken shawarma swap: Substitute 2.5 lb (1.1 kg) boneless, skinless chicken thighs for the lamb. Keep the marinade the same, reduce roasting time to about 18–22 minutes, and broil briefly for color.
Shawarma bowls: Skip the pita and serve the shaved lamb over rice or quinoa with pickled turnips, sliced veggies, parsley, and generous drizzles of garlic sauce.

Storage & Make-Ahead

The marinated lamb can be kept in the refrigerator for up to 24 hours before cooking. You can also freeze the lamb in its marinade for up to 2 months; thaw overnight in the refrigerator before roasting. Cooked lamb shawarma keeps well in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven, covered with foil, until warmed through. The garlic sauce will keep for 3–4 days in the refrigerator; stir before using. Pickled turnips stay crisp and delicious for 3–4 weeks in the fridge as long as they are submerged in brine. Pita is best fresh; if you have leftovers, store them in a sealed bag at room temperature for 1–2 days or freeze for longer storage and rewarm before serving.

Nutrition (per serving)

Approximate values per serving (1 large stuffed wrap, assuming 6 servings): about 680 calories; 34 g protein; 38 g fat (10 g saturated); 48 g carbohydrates; 4 g fiber; 7 g sugar; 1,250 mg sodium. Nutrition will vary based on exact lamb cut, amount of sauce used, and size of pita.

Lebanese Lamb Shawarma Wraps with Garlic Sauce