Lamb Shawarma Pitas

Lamb Shawarma Pitas

Lamb shawarma pitas! with yogurt, harissa, and a herb cucumber salad. I am all about these spices today and this blend is amaaazing. I love the char on the lamb which is then thinly sliced and can be served with all your favorite sides. (some ideas are rice and pickled veg, also!)

This recipe is perfect for spring and is quick, easy and light to whip up!

Lamb Shawarma Pitas
Lamb Shawarma Pitas

Lamb Shawarma Pitas

For the Shawarma

  • 1 lb American Lamb Shoulder Chops

  • 1/3rd cup olive oil

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 1 tablespoon paprika

  • 1/2 tablespoon fennel seeds

  • 1/2 tablespoon ground allspice

  • 1 teaspoon ground turmeric

  • 1⁄2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 teaspoon cayenne

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

Cucumber Tomato Salad

  • 2 persian cucumbers, cubed

  • 1 cup small cherry tomato, cut in half

  • 1/3rd cup cilantro, finely chopped

  • 1/3rd cup parsley, finely chopped

  • 1/3rd cup mint, finely chopped

  • 1 tablespoon olive oil

  • Juice of 1 lemon

  • salt and pepper to taste

Sides: Pita, Harissa, Rice, Yogurt


Preheat your oven to 400 degrees. Begin my making your shawarma mixture by mixing all the spices together with olive oil and marinated with your lamb shoulder, up to an hour but overnight works best.

In the meantime, prep your salad by cutting your cucumbers, tomatoes and finely chopping your herbs. In a bowl, combine all together with olive oil, lemon juice and salt and pepper.

Heat a skillet with a drizzle of oil and add on your lamb charring on both sides - around 4-5 minutes. Place the lamb in the oven for about 15-20 minutes until cooked through. Let rest for 10 minutes and thinly slice. Serve with your salad, in a pita pocket and all your favorite sides!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Lamb Shawarma Pitas

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Steak Ssam with Spicy Pickled Cucumbers

Steak Ssam

The yummiest dinner plate I ever did see! Steak ssam marinated with soy sauce, onions, garlic, mirin, gochujang, sesame oil, scallions, ginger and rice wine vinegar. Set with some spicy pickled cucumbers, sticky rice and ssam sauce - all to be put in crunchy butter lettuce cups. My dream meal. 

Steak Ssam

Steak Ssam

For the Marinade

  • 1 12oz New York steak (you can use any cut you want) 

  • 3 tablespoons soy sauce 

  • ½ white onion, roughly sliced 

  • ½ tablespoon minced garlic  

  • 1 tablespoon mirin

  • 4 tablespoons gochujang 

  • 2 tablespoons Sesame oil 

  • 1 bundle scallions, roughly chopped

  • ½ tablespoon ginger, pealed and chopped

  • 1 teaspoon rice wine vinegar 

For the Spicy Pickled Cucumbers

  • 4 persian cucumbers, sliced in rounds

  • 1 teaspoon rice wine vinegar

  • 1 teaspoon korean chili flakes

  • 1 teaspoon sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1 tablespoon hot sauce

  • 1 teaspoon sesame seeds

  • 3 garlic cloves, roughly chopped

  • salt to taste

Serve with steamed white sticky rice, butter lettuce cups and ssam sauce


To begin, place all your marinade ingredients in a bag with the ribeye. Set aside for 1 hr-overnight.

Make your cucumbers by slicing and mixing them all together. Set aside for 1 hr-overnight.

Heat a skillet with vegetable oil on medium high heat. Once piping hot, remove your steak from the mariande and add into the skillet. Set a timer for 3 minutes for the first side and let it char. Flip the other side for another 3 minutes, let it rest, slice and serve with your cucumbers!

Keep up with me on instagram @lindseyeatsla!

Steak Ssam
Steak Ssam