Ontario Lamb Shawarma


Preparation Time:25 Minutes
Cooking Time:6 to 7 Minutes


1-1/2 lb (750 g) bone-in Ontario Lamb Leg Chops - Try Lamb from Ewe Dell Family Farm, right here in Essex County!

2 Ontario Onions, thinly sliced lengthwise

1/4 cup (50 mL) olive oil

2 cloves garlic, minced

3 tbsp (45 mL) lemon juice

2 tsp (10 mL) ground cumin

1/2 tsp (2 mL) dried oregano

3/4 tsp (4 mL) salt

1/3 cup (75 mL) tahini (sesame seed paste)

1/3 cup (75 mL) reduced fat mayonnaise

Pita bread or rice

Ontario Greenhouse Lettuce, shredded

Ontario Greenhouse Tomatoes, chopped

Hot sauce (optional)



Trim, remove bones and thinly slice lamb; place in bowl along with onions. Combine oil, 1 clove of the garlic, 1 tbsp (15 mL) of the lemon juice, cumin, oregano and 1/2 tsp (2 mL) of the salt; toss with lamb and onion. Let stand for 15 minutes.

Meanwhile, in blender, combine tahini, 1/3 cup (75 mL) water, and remaining garlic and lemon juice; blend until smooth. Add mayonnaise and remaining salt; blend until creamy.

Heat 2 large nonstick skillets (or cook in 2 batches) over high heat until very hot. Add half of the lamb mixture to each skillet; cook, turning occasionally, for about 6 minutes or until lamb is browned and onion caramelized.

Serve over rice or pita breads with prepared sauce, lettuce, tomatoes and hot sauce, if desired.

Recipe courtesy of Foodland Ontario


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