Slow-Cooked Lamb Shawarma with Harissa Sauce & Flat Breads


Slow-Cooked Lamb Shawarma with Harissa Sauce & Flat Breads

For the ultimate tender roast try this mouthwatering Slow-Cooked Lamb Shawarma with Harissa Sauce & Flat Breads. Everyone will love getting involved and making their own tasty wraps. 

Slow-Cooked Lamb Shawarma with Harissa Sauce & Flat Breads

Serves 6


6 dried cloves

2 tsp fennel seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

2 tbsp sumac, plus extra to sprinkle

1 tsp ground ginger

1⁄2 tsp ground cinnamon

1 tbsp paprika powder

2 tbsp sea salt flakes

1 tsp ground black pepper

6 cloves garlic, crushed

1⁄4 cup lemon juice

1⁄4 cup olive oil

1.75kg leg of lamb

Warm flat breads, to serve

Hummus, to serve

Pickled chillies, to serve


Harissa Sauce 

1 tbsp harissa

1⁄4 cup tomato paste

2 tbsp honey

1 tbsp olive oil

1 tbsp lemon juice



  1. Place the cloves, fennel, cumin and coriander in small frying pan over high heat and toast for 30 seconds. Remove and set aside to cool slightly. Use a mortar and pestle to grind until fine (or place in a spice grinder).
  2. Place in a large bowl with the sumac, ginger, cinnamon, paprika, salt, pepper, garlic, lemon juice and oil. Mix to combine. Add the lamb, coat in the spices. Cover, refrigerate for 12 hours to marinate. (Marinate for 24 hours if possible).
  3. Preheat oven to 220°C (200°C fan forced). Place the lamb in a deep oven tray and add 1 cup of water to the pan. Cover tightly with foil and cook for 1 hour. Reduce heat to 180°C (160°C fan forced) and cook for 4 hours. Remove the foil, increase heat to 220°C (200°C fan forced) and cook for 30 minutes, or until lightly charred on the surface.
  4. Meanwhile, to make the harissa sauce, place the harissa, tomato paste, honey, oil and lemon juice in a small bowl and mix well to combine. Season with salt and pepper. Shred the lamb and serve with flat breads, hummus, harissa sauce and roasted cauliflower & parsley salad.



Roasted Cauliflower & Parsley Salad

Serves 6 (with the lamb shawarma)


600g cauliflower, trimmed, cut into florets

1⁄3 cup olive oil

1⁄4 cup lemon juice

6 fresh dates, pitted and chopped

2 cups chopped flat-leaf parsley

1⁄2 cup chopped dill

1⁄4 cup toasted almonds, chopped

6 radishes, thinly sliced into rounds



  1. Preheat oven to 220°C (200°C fan forced). Toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Place on a baking tray and then roast for 25-30 minutes, or until tender and lightly charred.
  2. Whisk the remaining oil, lemon juice and chopped dates together, and season with salt and pepper.
  3. Place the roast cauliflower, parsley, dill, almonds and radishes in a bowl. Add the dressing and toss to combine. Serve with the lamb shawarma.


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