RECIPE LINK & PHOTOS! - Lamb Shawarma with Tabouleh, Tahini Garlic Sauce & Picked Red Onions
Slow roasted in the oven, this lamb shawarma dish is guaranteed to be a palate & tummy pleaser. The meat just falls off the bone, is super tender and infused with the flavors of the Middle East. Partnered with home made tabouleh, tahini sauce and pickle onion, this is truly a wholesome feast for the tastebuds.
I’ll be honest. I love a good roasted lamb dish. Lamb chops, lamb kebabs, Greek roast lamb, I’m all over it. It’s a treat for me whenever I have lamb because they’re pricey to buy in the grocery store and is imported frozen, mostly from New Zealand. I was a happy camper when my new favorite butcher place, Richmond Halal Meat, was selling locally raised, fresh not frozen lambs. And the price was truly affordable as compared to store bought, frozen meat.
WIth this gorgeous piece of meat in hand, off I went to find a recipe I’ve never tried before. I initially wanted to make roast Greek lamb. But then I remembered just making Greek chicken just a few days ago. The next choice for me was to make something Middle Eastern. I’ve always loved Shawarma growing up, especially during my uni days at UBC where me and a friend would stop by this Shawarma joint at the Broadway-Commericial Skytrain Station just before hopping on the Skytrain to head home. This dish always brings me back to the good ‘ol days.
Searching the internet for Middle Eastern for Shawarma recipes, I found one from my all time favorite cooks, Nagi from RecipeTinEats. I found the perfect recipe! I had to shorten the cooking time because the meat I used was smaller as compared to hers. The result was just amazing and diving! Super tasty Middle-Eastern flavors in a super tender lamb, paired with an awesome tabouleh salad with parsley, mint, tomatoes, cucumbers, as well as a tahini garlic sauce and pickled onion, I definitely went to food coma heaven!
To see photos while I was cooking the dishes, please scroll below. Link to the recipe by clicking here.