Lamb Shawarma-Style Stir-Fry with Garlic Yogurt Sauce

Name: Lamb Shawarma-Style Stir-Fry with Garlic Yogurt Sauce
Prep time: 31 min
Cook time: 13 min
Total time: 44 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless lamb leg or shoulder, trimmed of thick fat and silver skin, sliced across the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long; ½ cup (120 g) plain whole-milk yogurt; 3 cloves (9 g) garlic, finely grated; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) extra-virgin olive oil; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 2 tsp (5 g) sweet paprika; 1 tsp (3 g) ground turmeric; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; ¼ tsp (½ g) ground cardamom; ½ tsp (1 g) freshly ground black pepper; 1¼ tsp (5 g) kosher salt; ½ cup (120 g) plain whole-milk yogurt; 1 tbsp (15 g) tahini, stirred well before measuring; 1 small clove (3 g) garlic, finely grated; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) cold water; ¼ tsp (1 g) kosher salt; 2 tbsp (30 ml) neutral oil such as avocado or canola; 1 large (about 9 oz) (250 g) large yellow onion, halved and cut into ¼-inch (6 mm) half-moons; 1 medium (about 6 oz) (180 g) red bell pepper, seeded and cut into ¼-inch (6 mm) strips; 2 cloves (6 g) garlic, thinly sliced; 2 medium (250 g) ripe tomatoes, cut into ½-inch (1.25 cm) dice; 1 small (about 5 oz) (150 g) small cucumber, cut into ½-inch (1.25 cm) dice; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; ¼ tsp (1 g) kosher salt; 4 rounds (240 g) pita breads, about 7 inches (18 cm) wide; 1 whole (100 g) lemon, cut into 4 wedges

From the MyKitchenBank Kitchen

Thin slices of lamb are marinated in yogurt, lemon and warm shawarma spices, then seared hot and fast with sweet onion and bell pepper. Served with cool garlicky yogurt sauce, a quick tomato-cucumber salad and warm pita, it delivers shawarma flavor in about an hour, without a spit.

Prep: 31 min
Cook: 13 min
Wait: 30 min
Total: 1 hr 14 min
Makes: 4 generous servings

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Ingredients

4 servings

For the lamb
1½ lb (680 g) boneless lamb leg or shoulder, trimmed of thick fat and silver skin, sliced across the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long
½ cup (120 g) plain whole-milk yogurt
3 cloves (9 g) garlic, finely grated
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
2 tsp (5 g) sweet paprika
1 tsp (3 g) ground turmeric
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
¼ tsp (0.5 g) ground cardamom
½ tsp (1 g) freshly ground black pepper
1¼ tsp (5 g) kosher salt
For the garlic yogurt sauce
½ cup (120 g) plain whole-milk yogurt
1 tbsp (15 g) tahini, stirred well before measuring
1 small clove (3 g) garlic, finely grated
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) cold water
¼ tsp (1 g) kosher salt
For the stir-fry
2 tbsp (30 ml) neutral oil such as avocado or canola
1 large (about 9 oz) (250 g) large yellow onion, halved and cut into ¼-inch (6 mm) half-moons
1 medium (about 6 oz) (180 g) red bell pepper, seeded and cut into ¼-inch (6 mm) strips
2 cloves (6 g) garlic, thinly sliced
To serve
2 medium (250 g) ripe tomatoes, cut into ½-inch (1.25 cm) dice
1 small (about 5 oz) (150 g) small cucumber, cut into ½-inch (1.25 cm) dice
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
¼ tsp (1 g) kosher salt
4 rounds (240 g) pita breads, about 7 inches (18 cm) wide
1 whole (100 g) lemon, cut into 4 wedges

Equipment (7)

Large (12-inch / 30 cm) heavy skillet, cast-iron skillet or wok
Sharp chef's knife and cutting board
Medium mixing bowl for the marinade
Small bowl for the yogurt sauce
Medium bowl for the salad
Tongs or wide spatula
Instant-read thermometer

Steps

Before you start

Plan on 30 minutes of marinating; up to 8 hours in the fridge gives deeper flavor.
Chill the lamb in the freezer for 15 minutes before slicing if it feels soft; firm meat slices thinner and more evenly.
Have everything sliced and within reach before you turn on the heat: stir-frying moves fast.
Open a window or turn on the vent fan; searing on high heat produces some smoke.

1
Slice the lamb
- Pat the lamb dry with paper towels.
- Using a sharp knife, cut it across the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long.
- Trim away any thick pieces of fat or silver skin as you go.
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Ready when: Strips are uniformly thin and all about the same size so they cook at the same rate.
Tip: If the meat is slippery or soft, freeze it for 15 minutes first; firm meat slices much thinner.
2
Marinate the lamb
- In a medium bowl, whisk the marinade yogurt, grated garlic, 2 tbsp lemon juice, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, cardamom, black pepper and 1¼ tsp salt into a thick, evenly colored paste.
- Add the lamb and toss with your hands or a spoon until every strip is coated.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours.
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Ready when: The paste is a uniform golden-orange with no streaks of dry spice.
Tip: Don't marinate longer than 8 hours; the acid can make thin slices mushy.
3
Make garlic yogurt sauce
- While the lamb marinates, stir the sauce yogurt, tahini, grated garlic, 1 tbsp lemon juice, water and ¼ tsp salt together in a small bowl until smooth and pourable like heavy cream.
- Add another teaspoon of water if it is too thick.
- Cover and refrigerate.
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Ready when: Sauce is smooth, with no tahini streaks, and drizzles off a spoon.
4
Prep vegetables and salad
- Slice the onion into half-moons, the bell pepper into strips and the garlic into thin slices; keep them in separate piles.
- In a medium bowl, toss the tomatoes, cucumber, parsley and ¼ tsp salt for the salad.
- Cut the lemon into 4 wedges.
- Take the lamb out of the fridge about 10 minutes before cooking.
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Ready when: Everything is cut and within arm's reach of the stove.
Tip: Slice onions and peppers to a consistent ¼ inch so they soften in the same few minutes.
5
Sear lamb in batches
- Heat a 12-inch (30 cm) skillet or wok over high heat for 2 minutes until very hot.
- Add 1 tbsp of the neutral oil and swirl.
- Lift half the lamb from the marinade, letting excess drip off, and spread it in a single layer.
- Cook undisturbed for 1 minute to brown, then stir-fry for 1 to 2 minutes more.
- Transfer to a clean plate.
- Wipe out any burnt bits if needed, add the remaining 1 tbsp oil, and repeat with the second half.
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Ready when: Edges are deeply browned and the meat is no longer pink; it reaches 145°F (63°C) inside.
Tip: Crowding steams the meat instead of browning it. Two batches is worth the extra 3 minutes.
6
Cook onion and pepper
- Reduce the heat to medium-high.
- Add the onion and bell pepper to the same pan, scraping up the browned spice bits from the bottom.
- Stir-fry for 3 to 4 minutes, until the onion is translucent with browned edges and the pepper is crisp-tender.
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Ready when: Onion is translucent with some charred edges; pepper strips bend but still have bite.
Tip: If the pan looks dry or sticks, add a splash of water (1 tbsp) to lift the browned bits.
7
Combine and finish
- Push the vegetables to the side, add the sliced garlic to the cleared spot and stir for 20 to 30 seconds until fragrant.
- Return the lamb and any juices on the plate to the pan and toss everything together for 1 minute to reheat.
- Remove from the heat.
- Taste and add a pinch of salt or squeeze of lemon if needed.
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Ready when: Garlic smells fragrant and is pale gold, not brown; lamb registers at least 145°F (63°C).
Tip: Burnt garlic turns bitter, so keep it moving and pull the pan off the heat right away.
8
Warm pita and serve
- Warm the pitas one at a time in a dry skillet over medium heat for 30 seconds per side, until soft and slightly puffed.
- Pile the lamb mixture onto plates or into the pitas, drizzle with garlic yogurt sauce, and serve with the tomato-cucumber salad and lemon wedges.
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Ready when: Pitas are warm, soft and pliable and fold without cracking.
Tip: Serve right away; the lamb is best while the edges are still crisp.

Good to know

Tips

Cut across the grain in thin strips; this is the main factor for tender stir-fried lamb.
Get the pan very hot before the lamb goes in so it browns rather than steams.
Let excess marinade drip off the lamb so the yogurt browns instead of burning.
For heat, add ¼ tsp cayenne to the marinade or serve with chili sauce.

Make ahead

Slice and marinate the lamb up to 8 hours ahead and keep covered in the fridge. The garlic yogurt sauce can be made up to 2 days ahead. Dice the vegetables up to 1 day ahead, but add salt to the salad just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store the lamb mixture, sauce and salad separately in airtight containers for up to 3 days. Freezer: freeze the cooked lamb and vegetables in an airtight container for up to 2 months; thaw overnight in the fridge. Reheat in a skillet over medium-high heat for 2 to 3 minutes, until steaming hot (165°F / 74°C), adding a splash of water if dry. Don't freeze the sauce or salad.

Substitutions

boneless lamb leg or shoulder → boneless, skinless chicken thighs or beef sirloin. Slice the same thickness. Chicken must reach 165°F (74°C); cook it 1 to 2 minutes longer per batch.
tahini → extra plain yogurt plus ½ tsp olive oil. The sauce will be tangier and less nutty but still good.
plain whole-milk yogurt → plain unsweetened dairy-free yogurt. Use a thick coconut or soy yogurt; the lamb will be slightly less tender.
pita breads → cooked basmati rice or warm flatbread. About 3 cups (500 g) cooked rice serves four as a base.