Lamb Shawarma Pasta With Creamy Tahini Yogurt Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 lb (454 g) boneless lamb leg steaks or lamb shoulder steaks
• 2 tbsp olive oil, plus 1 tbsp for pasta
• 1 tbsp lemon juice (plus more to taste)
• 4 garlic cloves, minced (2 for lamb, 2 for pasta/sauce)
• 2 tsp kosher salt (divided)
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp cayenne pepper (optional)
• 1 medium red onion, thinly sliced
• 12 oz (340 g) rigatoni (or penne)
• 1/2 cup (120 g) tahini
• 1/2 cup (120 g) plain Greek yogurt (2% or whole)
• 3 tbsp warm water (plus more as needed)
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• 2 tbsp toasted pine nuts (optional)

Do This

• 1) Heat oven to 450°F (232°C). Toss lamb with olive oil, lemon, garlic, spices, and salt; add sliced red onion to the pan.
• 2) Roast lamb 15–18 minutes to 135°F (57°C) internal for medium; rest 10 minutes, then slice. Broil 1–2 minutes for char (optional).
• 3) Boil rigatoni in well-salted water 10–12 minutes until al dente; reserve 1 cup pasta water.
• 4) Whisk tahini, yogurt, 1 minced garlic clove, 3 tbsp warm water, and 1/2 tsp salt; thin to a pourable sauce.
• 5) Sauté remaining garlic in 1 tbsp olive oil 30–45 seconds; toss with drained pasta.
• 6) Add lamb, roasted onions, herbs, and sauce; loosen with pasta water as needed.
• 7) Finish with parsley, mint, pine nuts, and extra lemon to taste; serve hot.

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Why You’ll Love This Recipe

• Big shawarma flavor with weeknight-friendly roasting (no spit required).
• Creamy tahini-yogurt sauce coats every noodle without feeling heavy.
• Great texture contrast: tender spiced lamb, silky pasta, and fresh herbs.
• Easy to prep ahead: the lamb and sauce can be made in advance.

Grocery List

• Produce: garlic, lemon, red onion, fresh parsley, fresh mint
• Dairy: plain Greek yogurt
• Meat: boneless lamb leg steaks or lamb shoulder steaks
• Pantry: rigatoni (or penne), tahini, olive oil, kosher salt, black pepper, ground cumin, ground coriander, sweet paprika, turmeric, cinnamon, allspice, cayenne (optional), pine nuts (optional)

Full Ingredients

For the Shawarma-Spiced Roasted Lamb

• 1 lb (454 g) boneless lamb leg steaks or lamb shoulder steaks
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 garlic cloves, finely minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp cayenne pepper (optional, for gentle heat)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 medium red onion, thinly sliced

For the Pasta

• 12 oz (340 g) rigatoni or penne
• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• 1/2 cup (120 ml) reserved pasta water (use more as needed)

For the Creamy Tahini-Yogurt Sauce

• 1/2 cup (120 g) tahini
• 1/2 cup (120 g) plain Greek yogurt (2% or whole)
• 1 garlic clove, finely grated or pressed
• 2 tbsp fresh lemon juice
• 3 tbsp warm water, plus more as needed to thin
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

To Finish (Highly Recommended)

• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 tbsp toasted pine nuts (optional)
• Extra lemon juice, to taste
• Optional garnish: 1/2 tsp sumac

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat the oven to 450°F (232°C). Line a rimmed sheet pan with foil for easy cleanup (optional). Spread the thinly sliced red onion on the pan so it’s ready to roast alongside the lamb.

Step 2: Season the lamb shawarma-style

In a medium bowl, combine 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne (optional), 1 1/2 tsp kosher salt, and black pepper. Add the lamb and toss until evenly coated.

Nestle the lamb among the onions on the sheet pan, spreading the onions around the meat so they roast instead of steam.

Step 3: Roast (and optionally broil) the lamb

Roast for 15–18 minutes, or until an instant-read thermometer registers 135°F (57°C) in the thickest part for medium. (For medium-well, aim for 145°F (63°C).)

Transfer the lamb to a cutting board and let it rest for 10 minutes. This keeps it juicy. Slice thinly against the grain.

If you’d like those classic shawarma-ish crispy edges, switch the oven to broil on high. Return the sliced lamb to the sheet pan and broil for 1–2 minutes, watching closely, until the tips are lightly charred.

Step 4: Cook the pasta and reserve pasta water

While the lamb rests, bring a large pot of water to a boil. Add 1 tbsp kosher salt to the water (it should taste pleasantly salty). Cook the pasta for 10–12 minutes, or until al dente.

Before draining, reserve 1 cup (240 ml) of pasta water. Drain the pasta (do not rinse).

Step 5: Whisk the creamy tahini-yogurt sauce

In a bowl, whisk together tahini, Greek yogurt, grated garlic, 2 tbsp lemon juice, 1/2 tsp kosher salt, and 1/4 tsp cumin. Whisk in 3 tbsp warm water until smooth.

Texture check: You want a sauce that’s pourable and glossy. If it’s too thick (tahini can vary), whisk in more warm water 1 tbsp at a time.

Step 6: Garlic-slick the pasta

Return the empty pot to the stove over medium heat. Add 1 tbsp olive oil and the remaining 2 minced garlic cloves. Cook for 30–45 seconds, stirring constantly, just until fragrant (do not let the garlic brown).

Add the drained pasta and toss well to coat.

Step 7: Toss everything together until glossy and creamy

Add the roasted onions, sliced lamb, and the tahini-yogurt sauce to the pot. Toss vigorously.

Drizzle in reserved pasta water 2 tbsp at a time (usually 1/4 to 1/2 cup is perfect) until the sauce clings to the noodles in a creamy, silky layer.

Step 8: Finish with herbs and serve

Off the heat, fold in parsley and mint. Taste and adjust with extra lemon juice and a pinch of salt if needed.

Serve immediately. Sprinkle with toasted pine nuts and sumac (optional) for a bright, tangy finish.

Pro Tips

• Use a thermometer for perfect lamb: Pull at 135°F (57°C) for medium; it will rise slightly as it rests.
• Don’t skip pasta water: The starch helps the tahini-yogurt sauce emulsify and cling to the noodles instead of pooling.
• Broil for shawarma edges: That quick 1–2 minute broil gives you crispy tips that mimic shawarma’s caramelized exterior.
• Warm water smooths tahini: If your tahini seizes or thickens, keep whisking and add warm water gradually.
• Herbs at the end: Stir parsley and mint in off-heat to keep them bright and fresh.

Variations

• Yogurt-only sauce (no tahini): Replace tahini with an additional 1/2 cup (120 g) Greek yogurt. Add 1 tbsp olive oil for richness.
• Spicy harissa twist: Whisk 1–2 tsp harissa into the sauce and finish with an extra squeeze of lemon.
• Add vegetables: Roast 1 red bell pepper (sliced) with the onions, or toss in 2 cups baby spinach at the end to wilt from the pasta’s heat.

Storage & Make-Ahead

Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce will thicken as it chills.

Reheat: Rewarm gently in a skillet over medium-low heat with a splash of water (or milk) 1–2 tbsp at a time until creamy again. Avoid high heat, which can make yogurt sauces separate.

Make-ahead: Roast and slice the lamb up to 2 days ahead. Mix the sauce up to 3 days ahead (thin with warm water right before serving). Cook pasta fresh for best texture.

Nutrition (per serving)

Approximate, based on 4 servings: 820 calories; 40 g protein; 78 g carbohydrates; 40 g fat; 9 g saturated fat; 5 g fiber; 980 mg sodium.