$9.95 DELIVERY or FREE DELIVERY for orders over $100

Lamb shawarma with pomegranate

Posted on January 18 2021

Lamb shawarma with pomegranate

Serves 6


  • 1.7kg butterflied lamb leg or 2kg lamb shoulder bone in
  • 2 cups / 500 ml water

Paste Ingredients

  • 1 Tbsp cardamon
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 3 garlic cloves, crushed
  • 1 tsp cayenne pepper (halve it to make it not spicy)
  • 2 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 2 - 3 Tbsp lemon juice

Yoghurt Ingredients

  • 1-2 cups of Greek Yoghurt
  • Handful of chopped mint
  • 1/2 clove of chopped garlic
  • 3 Tbsp of lemon juice
  • Salt and pepper to taste


  • Couscous
  • Handful of fresh mint (or more)
  • Handful of fresh parsley (or more)
  • Half a lemon (or more)
  • Olive oil
  • 1/2 pomegranate

Handy tip: Butterflying the lamb (removing the bone), allows the paste to infuse the lamb more. However, the meat is also delicious slow cooked with the bone, allow for maximum marinating time in this circumstance. This can be marinated for 24 hours.


  1. Preheat the oven to 160c if fan forced, otherwise 180c
  2. Place 2 Tbsp of lemon juice into a bowl and then all of the other paste ingredients. Mix it well until it turns into a wet paste
  3. Rub the wet paste all over the lamb. If marinating the lamb this can be done in the fridge for 24 hours (recommended with bone in, however not essential)
  4. Once the lamb is ready, put it in the roasting pan, fat side up and pour the water around it in the tray. Cover tightly with foil.
  5. Slow roast the lamb for 3 hours, basting the lamb 2-3 times
  6. Once ready, the meat should be tender (you can check with a fork). Baste the lamb again and return to the oven for 30 minutes with the foil off, to get the outside nice and crispy.
  7. Once the lamb is out of the oven, remove from tray and keep the juices


  • Yoghurt: Mix all the ingredients and leave in the fridge for 20mins. This can be made at any time whilst the lamb is cooking
  • Couscous: Follow couscous instructions and stir through chopped mint, parsley, lemon juice, rind and olive oil. You can add as much or as little to your liking
  • Remove seeds from pomegranate

To Serve:

Place the couscous on a plate, topped with lamb and some remaining juices. Sprinkle over pomegranate and serve with yoghurt on the side.

More Posts