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Lamb Shawarma Flatbreads

Name: Lamb Shawarma Flatbreads
Prep time: 5 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: lamb shoulder roast — 680 g; olive oil — 41 g; garlic — 12 g; cumin — 15 g; smoked paprika — 15 g; coriander — 1 g; cinnamon — 3 g; cayenne pepper — 3 g; salt — 7 g; red onion — 55 g; red wine vinaigrette — 30 g; nonfat plain yogurt — 237 g; lemon — 65 g; pita bread — 400 g; yellow tomatoes — 120 g

Lamb Shawarma Flatbreads reads umami 7.7, richness 7.5 and citrus 5.7 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.4 / 10
Sweet & Fruity — 5.5 / 10
Sour & Bright — 7.3 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 7.8 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 7.7 · Richness 7.5 · Citrus 5.7 · Sourness 5.6 · Fruity 4.8 · Salinity 4.0 · Allium 3.6 · Earthy 2.7 · Heat 2.7 · Smoke 2.6 · Sweetness 2.6 · Warm Spice 2.5 · Funk & Ferment 2.1 · Herbaceous 2.0 · Floral 1.6 · Bitterness 1.5 · Nutty 1.3

What's in it (15)

lamb shoulder roast — 680 g
olive oil — 41 g
garlic — 12 g
cumin — 15 g
smoked paprika — 15 g
coriander — 1 g
cinnamon — 3 g
cayenne pepper — 3 g
salt — 7 g
red onion — 55 g
red wine vinaigrette — 30 g
nonfat plain yogurt — 237 g
lemon — 65 g
pita bread — 400 g
yellow tomatoes — 120 g

Time & effort: about 35 min (5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 190.9 kcal, 12.4 g protein, 8.2 g fat, 16.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a small bowl, toss the sliced red onion with the red wine vinegar and 1/2 teaspoon of the salt. Set aside to pickle at room temperature while you prep everything else, at least 15 minutes.
In a large bowl, whisk together 2 tablespoons of the olive oil, half the garlic (2 cloves), the cumin, smoked paprika, coriander, cinnamon, cayenne, half the lemon juice, and 1/2 teaspoon of the salt.
Add the lamb to the marinade and toss until every strip is coated. Let stand at room temperature at least 15 minutes (or refrigerate up to 24 hours for deeper flavor).
Meanwhile, stir together the yogurt, the remaining garlic, the remaining lemon juice, and the remaining 1/2 teaspoon salt in a small bowl; taste and add more salt if needed. Set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over high heat until shimmering. Add the lamb in a single layer, working in two batches if it doesn't fit without crowding, and sear undisturbed until deeply browned and crusted on the first side, 1-2 minutes.
Flip and continue cooking, stirring occasionally, until the lamb is browned on all sides and cooked through to 145 F, 1-2 minutes more. Transfer to a plate and tent loosely with foil.
Warm the pitas directly over a gas flame or in a dry skillet over medium heat, turning once, until pliable and lightly charred in spots, 30-45 seconds per side.
Spread each warm pita with garlic sauce, pile with the seared lamb, and top with the pickled onions and diced tomato. Fold in half and serve right away.

Dishes with a similar flavor shape

Lamb and Chickpea Stew with Warm Spices — Mediterranean
Sheet-Pan Kashmiri Lamb Chops — Indian
Grilled Harissa Lamb Skewers — North African
Beef Kofta Kebabs with Garlic Yogurt Sauce — Middle Eastern
Lamb and Chickpea Harissa Stew — Middle Eastern

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.