Instant Pot Lamb Shawarma Wrap

Name: Instant Pot Lamb Shawarma Wrap
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 lb (900 g) lamb shoulder, trimmed of excess fat, cut into ¾-inch (2 cm) cubes; 2 tbsp (30 ml) olive oil; 1 whole (225 g) large yellow onion, diced (about 1 cup); 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (2 g) smoked paprika; ¼ tsp (½ g) cayenne pepper; ½ tsp (1 g) ground cinnamon; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 3 tbsp (45 ml) fresh lemon juice; ¾ cup (180 ml) low-sodium chicken broth; 2 tbsp (30 g) tomato paste; ½ cup (120 ml) tahini (sesame paste); 2 cloves (10 g) garlic cloves, minced; 3 tbsp (45 ml) fresh lemon juice; ¼ cup (60 ml) warm water; to taste kosher salt; 4 pieces warm pita bread, warmed; 2 whole (200 g) Roma tomato, thinly sliced; 1 whole (280 g) English cucumber, diced or julienned; ¼ cup (15 g) fresh flat-leaf parsley, chopped (optional); 4 whole (60 g) fresh radish, thinly sliced (optional)

From the MyKitchenBank Kitchen

Tender, spiced lamb cooked quickly in the Instant Pot, served in warm pita bread with fresh tomatoes, cucumbers, and creamy tahini sauce. This Lebanese-inspired shawarma captures the warm spices and savory depth of the street-food classic in about an hour.

Prep: 20 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 4 wraps (serves 4)

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Ingredients

4 servings

2 lb (900 g) lamb shoulder, trimmed of excess fat, cut into ¾-inch (2 cm) cubes
2 tbsp (30 ml) olive oil
1 whole (225 g) large yellow onion, diced (about 1 cup)
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) smoked paprika
¼ tsp (0.5 g) cayenne pepper
½ tsp (1 g) ground cinnamon
1½ tsp (9 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
3 tbsp (45 ml) fresh lemon juice
¾ cup (180 ml) low-sodium chicken broth
2 tbsp (30 g) tomato paste
For the tahini sauce
½ cup (120 ml) tahini (sesame paste)
2 cloves (10 g) garlic cloves, minced
3 tbsp (45 ml) fresh lemon juice
¼ cup (60 ml) warm water
to taste kosher salt
For serving
4 pieces warm pita bread, warmed
2 whole (200 g) Roma tomato, thinly sliced
1 whole (280 g) English cucumber, diced or julienned
¼ cup (15 g) fresh flat-leaf parsley, chopped (optional)
4 whole (60 g) fresh radish, thinly sliced (optional)

Equipment (6)

6-quart Instant Pot
Large bowl
Sharp knife and cutting board
Wooden spoon
Instant-read thermometer
Small bowl or ramekin

Steps

Before you start

Pat the lamb shoulder dry before cutting to help it brown well in the Instant Pot
Have all spices measured and ready—they go in quickly
Warm the pita bread just before serving so it stays soft and pliable

1
Brown the lamb
- Set the Instant Pot to sauté mode on high heat.
- Once the pot is hot, add 2 tbsp olive oil.
- Working in two batches to avoid crowding, add half the lamb cubes and brown on all sides, about 4–5 minutes per batch, stirring occasionally.
- Transfer the browned lamb to a large bowl.
- Set aside.
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Ready when: Lamb is deeply browned on the exterior but need not be cooked through
Tip: Don't skip browning—it builds flavor. Patting the lamb dry beforehand helps it brown better.
2
Sauté aromatics and spices
- In the same pot (still on sauté), add the diced onion and cook for 2–3 minutes until softened, stirring frequently.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the cumin, coriander, smoked paprika, cayenne, cinnamon, salt, and black pepper.
- Stir constantly for 1 minute to toast the spices and prevent them from burning.
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Ready when: Spices are fragrant and no longer raw-smelling
Tip: Toasting the dry spices awakens their flavor. Keep stirring so they don't scorch.
3
Deglaze and combine
- Pour in the lemon juice and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- Add the tomato paste and stir to combine.
- Pour in the chicken broth.
- Return the browned lamb and any accumulated juices to the pot, stirring gently to coat everything in the spice mixture.
- The lamb should be mostly submerged.
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Ready when: Browned bits are scraped free and liquid is simmering
Tip: Deglazing adds deep flavor. The fond at the bottom is liquid gold.
4
Pressure cook the lamb
- Turn off sauté mode.
- Lock the Instant Pot lid in place, make sure the steam release valve is set to sealing, and cook on high pressure for 25 minutes.
- The pot will take about 5–8 minutes to come to pressure.
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Ready when: Instant Pot reaches high pressure; timer counts down from 25 minutes
Tip: Don't open the lid early. Pressure cooking keeps the meat moist and breaks down connective tissue.
5
Natural release and shred
- When the timer beeps, turn off the Instant Pot and let it naturally release pressure for 10 minutes.
- Then manually release any remaining pressure by carefully moving the steam valve to venting.
- Remove the lid and check the lamb—it should shred easily with two forks.
- If needed, return to sauté mode and simmer for another 3–5 minutes to reduce excess liquid.
- Shred the lamb directly in the pot using two forks, mixing it with the cooking liquid.
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Ready when: Lamb shreds easily; liquid is reduced to a light sauce coating the meat
Tip: Natural release is gentler on the meat. You can always reduce liquid on sauté, but you can't add it back.
6
Make the tahini sauce
- In a small bowl, whisk together the tahini, minced garlic, and lemon juice.
- Slowly add the warm water, whisking continuously, until the sauce reaches a pourable consistency (it will lighten and thin as you add water).
- Taste and season with salt to your preference.
- The sauce should be creamy and tangy, not too thick.
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Ready when: Sauce is smooth, pourable, and evenly colored
Tip: Add water gradually—tahini thins dramatically as you whisk. The sauce can always be adjusted before serving.
7
Warm and assemble the wraps
- Warm the pita bread by wrapping it in a damp paper towel and microwaving for 30–45 seconds, or by holding it briefly over a gas flame with tongs (if you have a gas stove).
- Arrange the sliced tomato, diced cucumber, fresh parsley, and sliced radish on a serving platter.
- Spoon the shredded lamb into each warm pita, add a drizzle of tahini sauce, then top with tomatoes, cucumber, parsley, and radish as desired.
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Ready when: Pita is warm and pliable; vegetables are fresh and arranged
Tip: Warm pita stays soft and pliable. Cold pita will crack when you try to fold it.

Good to know

Tips

For extra depth, add 1 tbsp Worcestershire sauce or soy sauce to the cooking liquid in step 3. It won't taste fishy—it adds savory complexity.
If your Instant Pot runs hot, reduce the pressure-cook time to 20 minutes. You can always add time, but you can't undo overcooking.
Tahini settles as it sits—stir the sauce well before serving. If it thickens, whisk in a little warm water.
Serve the wraps with lemon wedges and a small bowl of extra tahini sauce on the side so guests can customize the richness.

Make ahead

The shredded lamb can be made up to 2 days ahead. Cool completely, refrigerate in an airtight container, and reheat gently in the microwave (covered, 2–3 minutes) or in a skillet over medium-low heat with a splash of water, stirring occasionally. The tahini sauce can also be made up to 1 day ahead and stored in the refrigerator; stir well and thin with a little water if it has thickened.

Storage & reheating

Cooked shredded lamb keeps in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator and reheat as above. Tahini sauce keeps in the refrigerator for up to 5 days. Do not freeze tahini sauce—the texture changes. Store fresh vegetables separately and assemble wraps only when ready to eat.

Substitutions

lamb shoulder, trimmed of excess fat → beef chuck or stewing beef. Use the same weight and cut size. Beef requires an additional 5 minutes of pressure cooking (30 minutes total) for proper tenderness.
tahini (sesame paste) → Greek yogurt mixed with minced garlic, lemon juice, and a pinch of salt. Use equal parts yogurt and the sum of the sauce ingredients for a tangier, lighter version.
warm pita bread → warm flatbread, naan, or large lettuce leaves. Adjust the quantity based on the wrapping ingredient; lettuce leaves are excellent for lower-carb versions.
ground coriander → ground fennel seed or an additional ½ tsp ground cumin. Fennel adds a slightly licorice note; extra cumin deepens the earthiness.