• Grilled American Lamb Shawarma



    4 - 6 servings

    • Ingredients
    • American Lamb sirloin or loin
      2 1/2 lb.

    Spice mix

    Makes about 1/4 cup

    • Ingredients
    • Ras el Hanout
      2 Tbsp.
    • Turmeric, ground
      2 tsp.
    • Paprika
      1 tsp.
    • Cinnamon, ground
      1/4 tsp.
    • Allspice, ground
      1/2 tsp.
    • Cumin, ground
      1 Tbsp.
    • Sugar, a pinch
      1 ea.


    • Ingredients
    • Yellow onion, large dice
      1/2 ea.
    • Garlic cloves
      3 ea.
    • Canola oil
      1/4 cup
    • Spice mix (recipe above)
      1 ea.
    • Red wine vinegar
      1 Tbsp.
    • Salt
      2 tsp.


    1. For the Lamb: Cut the lamb into 2-inch x ½-inch strips.
    2. For the Spice Mix: Blend all ingredients together and set aside.
    3. For the Marinade: Put all ingredients in a blender to form a smooth paste.
    4. Add the lamb to the marinade and mix well so all the pieces are well coated. Let sit for a few hours or overnight.
    5. If grilling on a flat top or cast-iron grill pan, the meat is ready to grill as is. If using a regular grill, skewer the meat first on metal skewers. Both methods require preheating the grill to a high temperature.
    6. Place the meat on the grilling surface and sprinkle with a little salt, flip the meat after 2 minutes, and continue cooking for 3-4 minutes, depending on the size of the meat pieces.

    Recipe by Chef Mica Talmor of Pomella in Oakland, CA.

    The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.

    Note: Accompanied by hummus, shirazi, sumac onions, tahini, and amba, this makes an epic pita sandwich or laffa wrap.

    Variation: While this marinade recipe is great for any cut of lamb, Pomella recommends using lamb sirloin or loin, a cut that is quick to grill on a flat top. If using a large cut such as a boneless lamb leg, roast it in the oven then finish on a hot grill.