Slow-Roasted Lamb Shawarma Bowls with Tahini Sauce

Name: Slow-Roasted Lamb Shawarma Bowls with Tahini Sauce
Prep time: 45 min
Cook time: 3 h 55 min
Total time: 4 h 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 lb (1800 g) boneless lamb shoulder, trimmed of thick surface fat, cut into 4 large chunks; 5 tbsp (75 ml) extra-virgin olive oil; 4 tbsp (60 ml) fresh lemon juice, from about 2 lemons; 8 cloves (40 g) garlic, finely grated or minced; 2½ tbsp (15 g) ground cumin; 4 tsp (8 g) ground coriander; 1 tbsp (7 g) sweet paprika; 1¼ tsp (4 g) ground turmeric; 1¼ tsp (3 g) ground cinnamon; ¾ tsp (1½ g) ground allspice; ¼ tsp (½ g) cayenne pepper (optional); 3 tsp (8½ g) kosher salt, Diamond Crystal; if using Morton, use 1¾ tsp (8.5 g); 1¼ tsp (3 g) black pepper, freshly ground; 1 large (300 g) yellow onion, cut into ½-inch (1.25 cm) thick rounds; ½ cup (120 ml) water; 2 cups (400 g) basmati rice, rinsed in a sieve under cold water until the water runs mostly clear, then drained well; 2 tbsp (28 g) unsalted butter; 2½ cups (600 ml) water; 1 tsp (3 g) kosher salt, Diamond Crystal; if using Morton, use ½ tsp plus a pinch (2.5 g); ½ cup (120 g) tahini, well stirred; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; 1 clove (5 g) garlic, finely grated; ½ cup (120 ml) cold water, plus more if needed; ½ tsp (1½ g) kosher salt, Diamond Crystal; if using Morton, use a scant ⅓ tsp (1.5 g); 4 small (350 g) Persian or small cucumbers, cut into ½-inch (1.25 cm) dice; 4 medium (400 g) ripe Roma tomatoes, seeds scooped out, cut into ½-inch (1.25 cm) dice; ½ medium (75 g) red onion, very thinly sliced; 1 tsp (3 g) ground sumac (optional); 1 cup (30 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 1 tbsp (15 ml) fresh lemon juice, from about ½ lemon

From the MyKitchenBank Kitchen

Boneless lamb shoulder is rubbed with a warm cumin-coriander spice paste, roasted low and slow until it shreds, then crisped at high heat. Piled over buttery basmati with cucumber-tomato salad and lemony tahini sauce, it has all the flavor of a shawarma stand with a mostly hands-off oven method.

Prep: 45 min
Cook: 3 hr 55 min
Wait: 4 hr 45 min
Total: 9 hr 25 min
Makes: 6 generous bowls (about 7 oz / 200 g cooked lamb each)

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Ingredients

6 servings

For the lamb
4 lb (1800 g) boneless lamb shoulder, trimmed of thick surface fat, cut into 4 large chunks
5 tbsp (75 ml) extra-virgin olive oil
4 tbsp (60 ml) fresh lemon juice, from about 2 lemons
8 cloves (40 g) garlic, finely grated or minced
2½ tbsp (15 g) ground cumin
4 tsp (8 g) ground coriander
1 tbsp (7 g) sweet paprika
1¼ tsp (4 g) ground turmeric
1¼ tsp (3 g) ground cinnamon
¾ tsp (1.5 g) ground allspice
¼ tsp (0.5 g) cayenne pepper (optional)
3 tsp (8.5 g) kosher salt, Diamond Crystal; if using Morton, use 1¾ tsp (8.5 g)
1¼ tsp (3 g) black pepper, freshly ground
1 large (300 g) yellow onion, cut into ½-inch (1.25 cm) thick rounds
½ cup (120 ml) water
For the rice
2 cups (400 g) basmati rice, rinsed in a sieve under cold water until the water runs mostly clear, then drained well
2 tbsp (28 g) unsalted butter
2½ cups (600 ml) water
1 tsp (3 g) kosher salt, Diamond Crystal; if using Morton, use ½ tsp plus a pinch (2.5 g)
For the tahini sauce
½ cup (120 g) tahini, well stirred
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
1 clove (5 g) garlic, finely grated
½ cup (120 ml) cold water, plus more if needed
½ tsp (1.5 g) kosher salt, Diamond Crystal; if using Morton, use a scant ⅓ tsp (1.5 g)
For the salad and bowls
4 small (350 g) Persian or small cucumbers, cut into ½-inch (1.25 cm) dice
4 medium (400 g) ripe Roma tomatoes, seeds scooped out, cut into ½-inch (1.25 cm) dice
½ medium (75 g) red onion, very thinly sliced
1 tsp (3 g) ground sumac (optional)
1 cup (30 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
1 tbsp (15 ml) fresh lemon juice, from about ½ lemon
¼ tsp (0.7 g) kosher salt, Diamond Crystal, adjust to taste; if using Morton, use ⅛ tsp

Equipment (8)

9×13-inch (23×33 cm) metal or ceramic roasting dish at least 2½ inches (6 cm) deep, or a 6-quart (5.7 L) Dutch oven with lid
Parchment paper and heavy-duty aluminum foil (if using a roasting dish)
Instant-read thermometer
3-quart (2.8 L) saucepan with tight-fitting lid
Small, medium and large mixing bowls
2 forks or meat claws for shredding
Fine-mesh sieve for rinsing rice
Cutting board and chef's knife

Steps

Before you start

Plan ahead: the total of about 9½ hours assumes a 4-hour marinade and a 3½-hour roast. Marinating overnight (up to 24 hours) adds that extra time, and a roast that needs the extra 30 minutes (4 hours total) adds 30 minutes. Oven time is about 4 hours: 3½ hours covered at 300°F (150°C), then about 25 minutes including preheat for high-heat crisping.
Buy a 4 lb (1.8 kg) boneless lamb shoulder (or bone-in and trim it yourself). A 4 lb shoulder yields about 2.7 lb (1.2 kg) cooked meat, enough for 6 generous bowls. Cut it into 4 even chunks so the spices reach more surface and the pieces cook at the same rate.
The tahini sauce and salad are made while the lamb is in the oven, so their hands-on time overlaps the oven time and is not added to the total. The rice is started when the lamb comes out of the oven.
Salt is measured for Diamond Crystal kosher salt. Morton kosher salt is denser, so use about 60% as much by volume: 1¾ tsp (8.5 g) for the lamb, ½ tsp plus a pinch (2.5 g) for the rice, a scant ⅓ tsp (1.5 g) for the tahini sauce, and ⅛ tsp for the salad. Table salt is also dense; use the Morton amounts and taste.
Turmeric stains: wear gloves when rubbing the lamb.

1
Mix the spice paste
- In a small bowl, stir together the olive oil, 4 tbsp (60 ml) lemon juice, grated garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne (if using), 3 tsp Diamond Crystal kosher salt (1¾ tsp if Morton), and black pepper until it forms a loose, fragrant paste.
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Ready when: Paste is smooth, deep golden-orange, and smells strongly of spice.
Tip: Wear gloves; turmeric stains fingers and countertops.
2
Coat and marinate lamb
- Pat the 4 lamb chunks dry with paper towels.
- Place them in a large bowl or zip-top bag and rub the paste over every surface, working it into any crevices.
- Cover or seal and refrigerate at least 4 hours, or up to 24 hours (overnight gives deeper flavor but adds to the total time).
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Ready when: Lamb is evenly coated with no dry, bare patches.
Tip: Pat the meat dry first so the paste clings rather than sliding off.
3
Rest lamb, set up panOven 300°F / 150°C
- Take the lamb out of the fridge and let it sit on the counter for 30 minutes.
- Meanwhile, position a rack in the lower-middle of the oven and heat to 300°F (150°C).
- Scatter the onion rounds across the bottom of the 9×13-inch dish (or Dutch oven) and pour in ½ cup (120 ml) water.
- Set the lamb chunks on top, spaced slightly apart, with any paste left in the bowl scraped over them.
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Ready when: Lamb sits on the onions with water pooled around them; the oven has reached 300°F (150°C).
Tip: The onions hold the lamb up at first. As they soften and collapse, the lamb settles onto the pan, and that is fine.
4
Roast covered until tenderOven 300°F / 150°C
- For a roasting dish, press a sheet of parchment loosely over the lamb, then cover the dish tightly with a double layer of foil, crimping the edges well; the parchment keeps the acidic paste off the foil.
- For a Dutch oven, just use the lid.
- Roast at 300°F (150°C) for 3½ hours.
- At 3 hours, carefully peek: if a roasting dish looks dry, add ¼ cup (60 ml) hot water.
- At 3½ hours, test with a fork and a thermometer.
- If not tender, re-cover and roast in 20–30 minute increments, up to 4 hours total.
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Ready when: A fork twists in easily with little resistance and the thickest piece reads 195–205°F (90–96°C) on an instant-read thermometer.
Tip: Don't skip the tight seal; escaping steam is the main reason lamb shoulder turns out dry. Make the tahini sauce and salad now.
5
Whisk the tahini sauce
- While the lamb roasts, put the tahini in a medium bowl.
- Add 3 tbsp (45 ml) lemon juice, the grated garlic, and ½ tsp Diamond Crystal salt (a scant ⅓ tsp if Morton); it will seize into a thick paste, which is normal.
- Whisk in the cold water a few tablespoons at a time until the sauce turns pale and smooth and falls from the whisk in a thick ribbon.
- Add more water, 1 tbsp at a time, if too thick.
- Taste and adjust salt and lemon.
- Cover and refrigerate until serving.
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Ready when: Sauce is creamy, pourable like heavy cream, and pale beige.
Tip: Use cold water; it makes the sauce lighter and creamier.
6
Prep the fresh salad
- Toss the red onion with the sumac (if using) and 1 tbsp (15 ml) lemon juice in a large bowl and let it sit 10 minutes while you chop.
- Add the diced cucumber, tomatoes, and parsley and refrigerate.
- Do not add the salt yet.
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Ready when: Onion slices have softened and turned bright pink.
Tip: Salt the salad only right before serving or the vegetables will release water and turn soggy.
7
Uncover and crispOven 425°F / 220°C
- Carefully remove the foil and parchment (watch for steam).
- Raise the oven to 425°F (220°C) and leave the lamb in; the oven takes about 10 minutes to come up to temperature.
- Spoon some pan juices over the lamb.
- Once the oven reaches 425°F (220°C), roast uncovered for 12–15 minutes until the surface is deeply browned with crisp, darkened edges.
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Ready when: Surface is deep mahogany with crisp, dark edges and the juices are bubbling.
Tip: Watch the last 5 minutes; the spice crust can go from crisp to burnt quickly.
8
Cook the rice
- Start the rice the moment the lamb comes out of the oven to rest; it takes about 30 minutes and will finish just as the lamb is rested and shredded.
- Melt the butter in a 3-quart (2.8 L) saucepan over medium heat.
- Add the well-drained rice and stir 1 minute to coat.
- Add 2½ cups (600 ml) water and 1 tsp Diamond Crystal salt (½ tsp plus a pinch if Morton), raise heat to high, and bring to a boil (about 4 minutes).
- Stir once, cover tightly, reduce to low, and cook 15 minutes without lifting the lid.
- Remove from heat and let stand covered 10 minutes, then fluff with a fork.
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Ready when: All water is absorbed, grains are tender and separate, with small steam holes on the surface.
Tip: Keep the lid on during the rest; peeking lets steam escape and leaves the top layer hard.
9
Rest and shred
- While the rice cooks, transfer the lamb to a cutting board and rest 15 minutes.
- Skim excess fat from the pan juices and keep the juices and soft onions.
- Shred the lamb with two forks, or slice thinly across the grain into bite-sized pieces, discarding large pockets of fat.
- Toss the meat with ½ cup (120 ml) of the pan juices so it stays moist.
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Ready when: Lamb pulls apart easily into juicy strands with crisp browned bits throughout.
Tip: Mix the crisp outer bits through the soft interior for the best texture in every bite.
10
Assemble the bowls
- Season the salad with ¼ tsp Diamond Crystal salt (⅛ tsp if Morton) and toss.
- Divide the rice among 6 bowls.
- Top each with a generous portion of lamb, a scoop of the cucumber-tomato salad, and a few of the roasted onions.
- Drizzle with tahini sauce and serve extra sauce on the side.
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Tip: Spoon a little pan juice over the rice for extra flavor.

Good to know

Tips

Don't trim all the fat from the shoulder; a thin layer bastes the meat and crisps beautifully at the end.
Cut the lamb into evenly sized chunks so they finish together; if one is smaller, remove it earlier once it is fork-tender.
For extra crispy shawarma-style edges, spread the shredded lamb on a rimmed baking sheet and broil 3–4 minutes, watching closely.
Make the bowls your own with warm pita, pickled turnips, hummus, or garlicky yogurt.

Make ahead

Marinate the lamb up to 24 hours ahead. Roast through the covered stage up to 2 days ahead, then refrigerate the lamb in its juices. To finish, reheat covered at 325°F (160°C) for 30–40 minutes until hot throughout, then crisp uncovered at 425°F (220°C) for 10–15 minutes. Tahini sauce keeps 4 days in the fridge; whisk in a splash of water to loosen it.

Storage & reheating

Refrigerate components separately in airtight containers: lamb (with some juices) and rice up to 4 days, tahini sauce up to 4 days, chopped salad up to 1 day. Freeze shredded lamb with juices up to 3 months; thaw overnight in the fridge. Reheat lamb in a skillet over medium heat with a splash of water or juices for 5–7 minutes until hot (165°F/74°C) and crisp at the edges. Reheat rice covered in the microwave with 1 tbsp water per cup. Do not freeze the salad. Leftovers keep no more than 2 hours at room temperature.

Substitutions

boneless lamb shoulder → bone-in lamb shoulder (about 5½ lb/2.5 kg) or boneless leg of lamb. Bone-in shoulder takes about 30 minutes longer; leg is leaner and may be less tender, so start checking at 2½ hours.
basmati rice → long-grain white rice, brown rice, or couscous. Brown rice needs about 40 minutes and about 3 cups (710 ml) water, so start it earlier; follow package timing for couscous.
tahini → plain whole-milk Greek yogurt with 1 tbsp lemon juice. Gives a tangy yogurt sauce instead; skip the water or add just a splash to thin.
ground sumac → extra lemon juice (1 tsp) and a pinch of paprika. Provides tang and color without the sumac.