Recipes & Tips

Grass-fed Lamb Shawarma Salad Recipe

  • Servings: 4-6
  • Prep Time: 2 hours
  • Cook Time: 40 minutes

Inspired by traditional shawarma, this bright, beautiful bulgur salad recipe featuring New Zealand grass-fed lamb is bursting with fresh ingredients and flavors that will delight your tastebuds.  

Tip: About one hour before grilling, remove lamb from the fridge so it can come to room temperature. 


  • 2 lb. New Zealand grass-fed boneless lamb leg, butterflied (Tip: Look for the Taste Pure Nature logo)

For the Spice Rub:

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 3 tablespoons olive oil

For the Salad Dressing:

  • 1 lemon, juiced
  • 1/3 cup parsley
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Salad:

  • 3 cups cooked bulgur
  • 4 large tomatoes, diced
  • 1/2 cup parsley
  • 1/2 cup fresh mint
  • 1/2 red onion, thinly sliced
  • 1 Persian cucumber, peeled and cut into ribbons


For the Lamb:

  • 1. In a mixing bowl, combine all the spice rub ingredients and stir until well combined.
  • 2. Place lamb in a dish and coat all sides with the spice mix.
  • 3. Cover and refrigerate for at least 2-3 hours, or overnight.
  • 4. One hour prior to grilling, remove marinated lamb from the refrigerator and let come to room temperature.
  • 5. When ready to cook, heat grill to medium. Cook lamb until it reaches your desired level of doneness, about 25 minutes for medium.
  • 6. Remove lamb from grill and let rest before slicing.

For the Salad:

  • 7. While the lamb rests, use a small food processer to blend all salad dressing ingredients until well combined. Season with additional salt and pepper to taste and set aside.
  • 8. In a large bowl, add cooked bulgur, diced tomatoes, 1/4 cup chopped parsley, 1/4 cup mint, and all but 3 tablespoons of dressing. Toss until combined. Reserve remaining dressing to serve.

To Assemble & Serve:

  • 9. Spoon the salad evenly over a serving platter, then top with sliced red onion and cucumber ribbons.
  • 10. Place sliced lamb on top of salad and garnish with remaining parsley and mint, as well as reserved dressing.
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