Can I grill this instead of roasting?

You can grill the marinated lamb slices over high heat. Cook them for about 3 to 4 minutes per side until they reach the desired temperature.

How do I know when the lamb is done?

The lamb is safe to eat when the internal temperature reaches 130 to 135 F. This temperature provides a medium-rare texture which is preferred for shawarma.

Can I make the marinade ahead of time?

You can prepare the marinade in advance and store it in the refrigerator for up to a week. Add the lamb to the marinade just before cooking.

Why do I need to pat the lamb dry?

Moisture on the surface of the meat prevents it from developing a brown crust. A dry surface allows the high oven heat to caramelize the spices and meat.

What if I don't have cardamom?

You can substitute ground coriander or allspice for the cardamom. These spices will provide a warm flavor that complements the other spices in the recipe.

Keto Food Ideas

Leg of Lamb Shawarma with Garlic Yogurt Sauce

Name: Leg of Lamb Shawarma with Garlic Yogurt Sauce
Prep time: 25 min
Cook time: 16 min
Ingredients: 2 lb boneless leg of lamb, sliced 1/2 inch thick across the grain; 1/4 cup fresh lemon juice; 1/4 cup apple cider vinegar; 8 cloves garlic, minced; 1 tbsp ground cumin; 2 tsp sweet paprika; 1 1/2 tsp ground cardamom; 1 tsp ground cinnamon; 2 tsp coarse salt; 2 medium red onions, cut into 1/2 inch wedges; 1 cup whole-milk Greek yogurt; 3 tbsp extra-virgin olive oil

⏲ ~47 min total · prep 25 · cook 16 · 4 servings

Recipe Lab · 2026-10-06 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference

Adapted from Wikibooks Cookbook, Lamb Shawarma (CC BY-SA 4.0 (verified via footer link on the source page)).

Leg of Lamb Shawarma with Garlic Yogurt Sauce

Ingredients

2 lb boneless leg of lamb, sliced 1/2 inch thick across the grain
1/4 cup fresh lemon juice
1/4 cup apple cider vinegar
8 cloves garlic, minced
1 tbsp ground cumin
2 tsp sweet paprika
1 1/2 tsp ground cardamom
1 tsp ground cinnamon
2 tsp coarse salt
2 medium red onions, cut into 1/2 inch wedges
1 cup whole-milk Greek yogurt
3 tbsp extra-virgin olive oil

Nutrition

Calculated from USDA FoodData Central reference values, per serving (serves 4).

Per serving
calories kcal	848
protein g	64.1
fat g	58
carbs g	14.6
fiber g	2.6
net carbs g	11.9

Instructions

Whisk the lemon juice, vinegar, cumin, paprika, cardamom, cinnamon, salt, 5 of the minced garlic cloves, and 2 tbsp of the olive oil in a medium bowl. Add the lamb slices and turn them until every piece is coated. Cover and refrigerate at least 2 hours, up to overnight; the longer soak mellows the cardamom and lets the salt reach the interior.
Heat the oven to 450 F with a rack in the upper third. Toss the onion wedges with the remaining 1 tbsp olive oil and a pinch of salt on a half sheet pan, then push them toward the edges.
Lift the lamb out of the marinade and pat the slices dry with paper towels; a wet surface steams instead of browning. Lay the slices in a single layer in the center of the pan between the onions.
Roast 12 to 14 minutes, turning the slices once halfway, until the thickest piece reads 130 to 135 F on an instant read thermometer for medium rare. The onions should slump and blacken at the tips.
Switch the oven to broil and give the pan 2 to 3 minutes more, until the lamb edges char in spots. Pull the pan out, tent it loosely with foil, and rest the lamb 5 to 8 minutes so the juices settle back into the meat.
Stir the remaining 3 minced garlic cloves and a pinch of salt into the Greek yogurt while the lamb rests. Slice the lamb across the grain, pile it on a platter with the roasted onions, and serve the garlic yogurt alongside for spooning over the top.

Why this recipe works

Dry Surface: Patting the lamb dry before roasting ensures the surface browns rather than steams. This creates a flavorful crust that contrasts with the tender interior.
Broiling: Broiling the lamb at the end adds a smoky char that mimics the traditional cooking method. The high heat caramelizes the spices and creates a desirable texture.
Raw Garlic Sauce: Mixing raw garlic into the yogurt sauce prevents the garlic from burning during the broiling process. The cool dairy base softens the sharp raw flavor for a balanced finish.

Tips

Slice Against the Grain. Slice the lamb against the grain to ensure each piece remains tender. Cutting with the grain can result in a chewy texture.
Uniform Onion Wedges. Cut the red onions into uniform wedges so they roast evenly. Uneven pieces may cook faster and burn before the lamb is done.
Use a Thermometer. Use an instant-read thermometer to check the internal temperature of the thickest slice. Pull the meat from the oven when it reaches 130 to 135 F.
Rest the Meat. Let the lamb rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat for a moist result.

Serving

This recipe serves 4 people and pairs well with roasted cauliflower or zucchini noodles. Slice the lamb into strips and serve it over a bed of greens with the garlic yogurt sauce drizzled on top. You can also wrap the meat in large lettuce leaves for a low-carb wrap. The charred onions add a sweet and savory element that complements the spiced meat. Consider serving this dish with a side of cucumber salad dressed in olive oil and lemon juice to cut through the richness of the yogurt sauce.

Storage

Store leftover lamb in an airtight container in the refrigerator for up to three days. The garlic yogurt sauce should be kept separate from the meat to prevent it from separating or becoming watery. To reheat the lamb, place it in a skillet over medium heat until it is warmed through. Do not overcook the meat or it will become dry. You can also freeze the cooked lamb for up to two months. Thaw it in the refrigerator overnight before reheating to maintain the best texture.

Variations

Beef Chuck: Use beef chuck instead of lamb for a similar texture and spice profile. The beef will absorb the marinade well and become tender during the roasting process.
Shallots: Swap the red onions for shallots. Shallots provide a milder flavor while yellow onions offer a more traditional sweetness.
Coconut Yogurt: Replace the Greek yogurt with coconut yogurt for a dairy-free option. Ensure you use a plain, unsweetened variety to keep the recipe keto-friendly.
Bell Peppers: Add a diced bell pepper to the roasting pan with the onions. The peppers will soften and add a fresh crunch to the dish.

FAQ

Can I grill this instead of roasting? You can grill the marinated lamb slices over high heat. Cook them for about 3 to 4 minutes per side until they reach the desired temperature.
How do I know when the lamb is done? The lamb is safe to eat when the internal temperature reaches 130 to 135 F. This temperature provides a medium-rare texture which is preferred for shawarma.
Can I make the marinade ahead of time? You can prepare the marinade in advance and store it in the refrigerator for up to a week. Add the lamb to the marinade just before cooking.
Why do I need to pat the lamb dry? Moisture on the surface of the meat prevents it from developing a brown crust. A dry surface allows the high oven heat to caramelize the spices and meat.
What if I don't have cardamom? You can substitute ground coriander or allspice for the cardamom. These spices will provide a warm flavor that complements the other spices in the recipe.

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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.

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