Lamb Shawarma Wrap with Tahini Sauce

This Middle Eastern Lamb Shawarma Wrap with Tahini Sauce Will Ruin All Other Wraps for You

Smoky, juicy lamb seasoned with warm spices, wrapped in soft pita with fresh veggies and a silky tahini drizzle—this Middle Eastern Lamb Shawarma Wrap is the flavor-packed wrap your lunch (or dinner) has been missing. It’s got richness, brightness, crunch, and a sauce so good you’ll want to pour it on everything.

Inspiration

Inspired by the bustling street food stalls of the Middle East, this wrap brings bold, complex flavor to your kitchen without the need for a rotisserie spit. Shawarma has long been a regional favorite thanks to its aromatic spice blends, tender meat, and ease of customization. Here, we’ve reimagined it for home cooks—simple enough to make on a weeknight, but impressive enough to serve at a dinner party.

With its roots in Levantine cuisine and its heart in family kitchens, shawarma wraps are all about generous flavor, casual presentation, and pure comfort in every bite.

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Why You’ll Love It

• Big Flavor, Simple Method: The marinade does all the work—just mix, marinate, and sear or bake.
• Meal Prep Friendly: Cook once, enjoy for days—leftovers reheat beautifully.
• Customizable Wraps: Stuff your pita with whatever veggies or sauces you love.
• Street Food Vibes at Home: All the satisfaction of your favorite food truck, made in your own kitchen.

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Quick Grocery List

For the Lamb Shawarma:

• 1 lb lamb leg or shoulder, thinly sliced
• Greek yogurt
• Olive oil
• Lemon juice
• Garlic
• Ground cumin, coriander, smoked paprika, cinnamon, turmeric, black pepper
• Salt

For the Tahini Sauce:

• Tahini
• Lemon juice
• Garlic
• Water
• Salt

For the Wrap:

• Pita or flatbreads
• Shredded lettuce
• Sliced cucumbers
• Pickled red onions
• Fresh parsley
• Hummus (optional)

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Things to Consider Before Preparing Your Meal

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Equipment Checklist

• Mixing bowls
• Skillet or baking sheet
• Knife & cutting board
• Whisk

Dietary Adjustments

• Dairy-Free Option: Substitute Greek yogurt with coconut yogurt.
• Gluten-Free Option: Use gluten-free flatbreads or serve over rice.
• Low-Carb Option: Make it a shawarma bowl with lettuce wraps or cauliflower rice.

Serving Size

This recipe makes 4 wraps, perfect for lunch, dinner, or next-day leftovers.

Let’s Get Cooking

Step 1: Marinate the Lamb

Pro Tips:

• Slice the lamb thinly so it cooks quickly and evenly.
• Marinate overnight if you can—the flavor deepens beautifully.
• Massage the marinade into the meat for even coating.

Step 2: Cook the Lamb

Pro Tips:

• For stovetop: Use a cast iron pan for maximum sear and char.
• For oven: Flip the lamb halfway through for even browning.
• Want charred edges? Broil for 1–2 minutes at the end.

Step 3: Make the Tahini Sauce

Pro Tips:

• Whisk lemon juice into tahini before adding water to prevent clumping.
• Adjust water slowly to get your ideal drizzle consistency.
• Add a pinch of cumin or sumac for extra depth.

Step 4: Assemble the Wrap

Pro Tips:

• Warm the pita to make it pliable and more flavorful.
• Don’t overload—keep the balance of meat, veg, and sauce.
• Wrap in parchment or foil to hold everything together neatly.

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Art Of: Building the Perfect Shawarma Wrap

Mastering the Marinade

Yogurt isn’t just for tenderness—it also helps the spices cling to the lamb and adds subtle tang. The spice blend balances savory (cumin, coriander), smoky (paprika), and warm (cinnamon, turmeric) notes for depth and complexity.

Thin Is In

Thin slices of lamb are essential. They cook fast and absorb more marinade, resulting in ultra-flavorful bites with crispy edges. Use a very sharp knife, or partially freeze the lamb for easier slicing.

Wrap It Right

Soft, warm pita is the canvas for your masterpiece. Always warm it just before serving to prevent tearing. Want a cleaner experience? Serve shawarma-style bowls and let guests build their own.

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Tips and Variations

• Make It Spicy: Add ½ tsp cayenne to the marinade or drizzle with hot sauce.
• Grill Option: Fire up the grill for extra smokiness—just use a grill basket or skewers.  I typically put it directly on the grill.
• No Lamb? Sub with chicken thighs, beef, or portobello mushrooms.
• Extra Sauce? Use the tahini sauce as a dip or salad dressing.
• Bowl Version: Skip the pita and layer everything over rice, couscous, or greens.

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Nutrition Breakdown (Per Serving)

• Calories: 480
  A hearty, complete meal—reduce portion size or skip hummus to lighten.

• Carbohydrates: 42g
  Mostly from pita—go low-carb with lettuce wraps or cauliflower rice.

• Cholesterol: 90mg
  Moderate for a meat-based meal—use leaner lamb or chicken if needed.

• Fat: 20g
  Balanced with good fats from tahini and olive oil—reduce by using less sauce or leaner cuts.

• Fiber: 6g
  High for a wrap—thanks to veggies and tahini. Add more greens to boost it.

• Protein: 35g
  Excellent source of protein—great for energy and muscle repair.

• Saturated Fat: 6g
  Keep it moderate—use less tahini or yogurt if you’re watching saturated fats.

• Sodium: 650mg
  Flavorful but on the higher side—reduce added salt or use low-sodium pita.

• Sugar: 3g
  Naturally occurring—no added sugar needed.

• Trans Fat: 0g
  This recipe is naturally free of trans fats.

• Unsaturated Fat: 10g
  Healthy fats from olive oil and tahini—supports heart health.

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Storing and Reheating

• Storage: Store cooked lamb in an airtight container in the fridge for up to 4 days. Keep veggies, sauce, and bread separate.
• Reheating: Reheat lamb in a skillet over medium heat for 2–3 minutes. Do not microwave pita—warm it on a skillet or in the oven for best texture.

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Frequently Asked Questions

Q: Can I use chicken instead of lamb?
A: Absolutely. Boneless, skinless chicken thighs work great with the same marinade and cooking time.

Q: Is it okay to marinate the lamb overnight?
A: Yes! Marinating overnight enhances tenderness and deepens the flavor beautifully.

Q: What’s a good side dish for this?
A: Try it with tabbouleh, rice pilaf, or roasted vegetables for a complete meal.

Q: Can I make this dairy-free?
A: Yes, just substitute the Greek yogurt with coconut yogurt or a non-dairy plain yogurt alternative.

Q: How can I pack this for lunch?
A: Store the components separately and assemble just before eating to avoid sogginess.

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Engage and Share!

If you try this Middle Eastern Lamb Shawarma Wrap with Tahini Sauce, drop a comment and let me know how you made it your own! Did you grill it? Go bowl-style? Add extra sauce? I’d love to hear your twist.

Craving more global flavor? Try one of these next:

• Authentic Greek Chicken Gyros with Tzatziki Sauce
• Hearty Cilantro Lime Black Bean Quinoa Bowls
• Triple Cheese and Sun-Dried Tomato Grilled Cheese

Thanks for cooking with me—see you in the next delicious recipe!