Street Food
Shawarma Lahm (Bahraini Lamb Shawarma Wrap)
Ingredients
- - 500 g (1.1 lb) lamb, thinly sliced
- - 2 tbsp plain yogurt
- - 2 tbsp vegetable oil
- - 2 garlic cloves, minced
- - 1 tbsp shawarma spice blend (or a mix of cumin, coriander, paprika and cinnamon)
- - 1 tbsp fresh lemon juice
- - 1/2 tsp salt
- - 4 large flatbreads or Arabic bread
- - 4 tbsp garlic sauce (toum) or garlic yogurt
- - 1 cup pickled cucumbers, sliced
- - 1 tomato, sliced
- - 1 cup shredded lettuce
- - Thin French fries, for filling (optional)
Method
- Combine the yogurt, oil, garlic, shawarma spice, lemon juice and salt in a bowl, then add the sliced lamb and toss to coat well.
- Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavour.
- Heat a large frying pan or griddle over high heat and cook the marinated lamb in batches for 4-5 minutes, until browned and cooked through.
- Warm the flatbreads briefly on the same pan.
- Spread garlic sauce over each flatbread, then layer with the cooked lamb, pickles, tomato, lettuce and fries if using.
- Roll the flatbread tightly into a wrap, folding in the bottom edge to seal, then serve immediately.
Introduction: Shawarma stands are a fixture of Bahraini streets and malls, serving thinly sliced marinated meat wrapped in flatbread with pickles, garlic sauce and fries.
Cultural Background: Shawarma stands are a fixture of Bahraini streets and malls, serving thinly sliced marinated meat wrapped in flatbread with pickles, garlic sauce and fries. Though its roots trace across the wider Middle East, it has become a firmly local favourite, especially as a late-night snack.
Tips: – Marinating the lamb overnight gives noticeably deeper flavour than a short marinade. – Cook the meat over high heat in a single layer for the best browning and to avoid steaming it.
Variations: – Chicken can be used in place of lamb for a lighter Shawarma Diyay. – A drizzle of chilli sauce adds extra heat for those who like it spicy.
Vegetarian/Vegan: A vegetarian version can be made with grilled halloumi or spiced mushrooms in place of lamb.
Storage: Store cooked meat separately from bread and vegetables in the refrigerator for up to 2 days.
Reheating: Reheat the meat in a hot pan for 2-3 minutes until warmed through, then assemble the wrap fresh.
Nutrition: Per wrap (approx.): 480 kcal, 28 g protein, 42 g carbohydrates, 22 g fat, 3 g fibre.
FAQs:
Q: Can I make shawarma without a rotisserie? A: Yes, a hot griddle or frying pan works very well for thinly sliced meat at home, giving similar charred edges. Q: What is toum? A: Toum is a strong, whipped garlic sauce popular across the Levant and Gulf, often served with shawarma and grilled meats.
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