This tender, melt-in-your mouth lamb shawarma comes together with minimal ingredients and prep thanks to our flavor-packed Shawarma spice blend. Whip up a simple marinade, dumb it in your slow cooker and let the aromas waft through your kitchen. If you don't have a slow cooker, simply slow-roast the meat in a baking dish in your oven at 325 degrees until very tender (about 3-4 hours).
In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, shawarma blend and salt.
Place the lamb in a 6-quart slow cooker and rub all over with your shawarma marinade until well coated on all sides. Pour in the stock and cover tightly with the lid.
Turn the slow cooker to low and let roast for about 5 - 6 hours (or on high for 3 hours), tossing a few times throughout, until the meat is very tender and shreds easily with 2 forks. If the meat is still tough, continue roasting until tender.
Remove the bone and shred the meat using 2 large forks.
For extra crispy lamb, transfer the meat to a baking sheet and broil on the upper oven rack until crispy on the outside, about 3 minutes. One nicely crisped up, drizzle with reserved sauce from the slow cooker and season to taste with salt.
Serve as pita sandwiches, wraps, or over salad or rice with your favorite toppings (we love it with a fresh tomatoes, cucumber, red onion and lots of creamy yogurt sauce). Enjoy!
