Lamb Shawarma Wraps with Tahini Sauce and Pickled Red Onions
Thin slices of spiced lamb seared hot, rolled in warm flatbreads with crisp salad, sharp pink onions and a lemony tahini drizzle.
Made with Pickled red onions (cebollas encurtidas) and Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min + marinating
- LevelEasy
- Costabout £2.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the olive oil, cumin, coriander, cinnamon, paprika, allspice, garlic, lemon juice and salt in a bowl. Add the sliced lamb and turn until coated. Cover and leave in the fridge for at least 1 hour, or up to 12 hours.
- 2
Take the lamb out of the fridge 20 minutes before cooking. Have your ready made tahini sauce (see the base recipe) and pickled red onions (see the base recipe) to hand, and loosen the sauce with a splash of cold water if it has thickened.
- 3
Heat a large frying pan or griddle over a high heat until very hot. Cook the lamb in two batches for 3 to 4 minutes each, turning now and then, until browned at the edges and cooked through. Do not crowd the pan or it will steam.
4 min - 4
Warm the flatbreads in a dry pan or the oven for 1 minute each so they are soft and bendy.
- 5
Spread a spoonful of tahini sauce over each flatbread. Top with lettuce, tomato, a few parsley leaves, the hot lamb and a pile of pickled red onions.
- 6
Drizzle with more tahini sauce, roll up tightly and serve straight away.
Tips
- Slice the lamb thinly across the grain before marinating. Thin strips cook in minutes and stay tender.
- Use a very hot pan and cook in batches. Crowding makes the lamb grey and watery rather than browned.
- Chicken thighs or beef sirloin work in the same marinade, cooked until the juices run clear for chicken.
Storing and freezing
Keep cooked lamb in a covered container in the fridge for up to 2 days and reheat until steaming hot all the way through. Assemble the wraps fresh, as the flatbreads go soggy.
Questions
Can I make the shawarma lamb ahead?
Yes. Marinate the lamb up to 12 hours ahead in the fridge. Cook it just before serving. Cooked lamb keeps 2 days in the fridge and should be reheated until steaming hot.
Can I make these wraps gluten free?
Yes. Use gluten free flatbreads or serve the lamb, salad and tahini sauce in a bowl. The lamb, spices and sauce contain no gluten, but check the flatbread and spice labels.
More made with pickled red onions (cebollas encurtidas)
Caldo de Frijol con Mole (Pot Bean Soup with a Swirl of Mole)
DFEFNFBowls de Tofu al Pastor con Arroz Rojo y Piña (Tofu al Pastor Rice Bowls)
DFEFNFTikka Chicken Rice Bowl with Pickled Red Onions
EFNFHPTacos de Coliflor Rostizada con Cebolla Morada Encurtida (Roasted Cauliflower Tacos)
EFNFVSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.