Lamb Shawarma Slow Cooker: Easy Recipe & Tips

Baked Mushroom Rice: Prepare to be transported to a world of savory comfort with this incredibly delicious and surprisingly simple dish! Imagine fluffy rice, infused with the earthy aroma of perfectly cooked mushrooms, all baked to golden perfection. This isn’t just a recipe; it’s an experience that will warm you from the inside out.

While the exact origins of baked mushroom rice are difficult to pinpoint, similar rice bakes have been enjoyed in various cultures for centuries. From hearty peasant fare to elegant side dishes, the concept of baking rice with flavorful ingredients has stood the test of time. It’s a testament to the versatility and adaptability of rice as a staple food.

What makes this dish so universally loved? It’s the symphony of textures and tastes! The tender rice, the slightly chewy mushrooms, and the subtle nutty notes create a delightful combination that’s both satisfying and comforting. Plus, it’s incredibly convenient. You can easily customize it with your favorite herbs, spices, and even add protein for a complete meal. Whether you’re looking for a cozy weeknight dinner or an impressive dish to share with friends, this baked mushroom rice recipe is guaranteed to be a crowd-pleaser. Get ready to experience a new level of rice perfection!

this Recipe

Ingredients:

• For the Lamb:
• 3-4 lbs boneless lamb shoulder, trimmed of excess fat
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 (15 ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth (or vegetable broth)
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• For the Tzatziki Sauce:
• 1 cup plain Greek yogurt (full-fat or low-fat)
• 1/2 cup cucumber, peeled, seeded, and grated
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh dill
• Salt and freshly ground black pepper to taste
• For Serving:
• Pita bread or naan bread
• Shredded lettuce
• Diced tomatoes
• Thinly sliced red onion
• Feta cheese (optional)

Preparing the Lamb:

1. Sear the Lamb: This step is crucial for developing a rich, flavorful crust on the lamb. Pat the lamb shoulder dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until nicely browned, about 3-4 minutes per side. Don’t overcrowd the pan; you may need to do this in batches. Remove the lamb from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the sliced onion and bell peppers. Cook over medium heat, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Combine Ingredients in the Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes (undrained), chicken broth, tomato paste, lemon juice, and apple cider vinegar. Stir to combine.
4. Add the Spices: In a small bowl, whisk together the cumin, smoked paprika, coriander, turmeric, cayenne pepper (if using), oregano, thyme, and cinnamon. This spice blend is what gives the shawarma its signature flavor.
5. Season the Lamb: Rub the spice mixture all over the seared lamb shoulder, ensuring it’s evenly coated.
6. Place Lamb in Slow Cooker: Place the seasoned lamb shoulder on top of the vegetables in the slow cooker.

Slow Cooking Process:

1. Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, or until the lamb is incredibly tender and easily shreds with a fork. The longer it cooks, the more tender it will become.
2. Shred the Lamb: Once the lamb is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the lamb into bite-sized pieces.
3. Return to Slow Cooker (Optional): For extra flavor and to keep the lamb warm, return the shredded lamb to the slow cooker and toss it with the cooking juices. Let it simmer for another 30 minutes to an hour. This allows the lamb to absorb even more of the flavorful sauce.

Preparing the Tzatziki Sauce:

1. Prepare the Cucumber: Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial to prevent the tzatziki sauce from becoming watery.
2. Combine Ingredients: In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, olive oil, and chopped fresh dill.
3. Season and Chill: Season the tzatziki sauce with salt and pepper to taste. Stir well to combine. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better the flavor will be.

Assembling the Shawarma:

1. Warm the Pita Bread: Warm the pita bread or naan bread in a dry skillet over medium heat for a few seconds per side, or until pliable. You can also warm them in the microwave for a few seconds.
2. Assemble the Shawarma: Spread a generous amount of tzatziki sauce on the warm pita bread. Top with shredded lamb shawarma, shredded lettuce, diced tomatoes, and thinly sliced red onion.
3. Add Optional Toppings: If desired, sprinkle with feta cheese for added flavor.
4. Serve Immediately: Fold the pita bread in half or roll it up and serve immediately. Enjoy your delicious homemade Lamb Shawarma!

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to control the heat level of the shawarma. If you prefer a milder flavor, omit the cayenne pepper altogether.
• Vegetables: Feel free to add other vegetables to the slow cooker, such as eggplant, zucchini, or mushrooms.
• Herbs: Experiment with different herbs, such as fresh parsley or mint, in the tzatziki sauce.
• Marinating the Lamb: For even more flavor, you can marinate the lamb in the spice mixture for several hours or overnight before slow cooking.
• Serving Suggestions: Serve the lamb shawarma with a side of hummus, baba ghanoush, or a simple salad.
• Make it a Bowl: Instead of pita bread, serve the lamb shawarma over rice or quinoa with your favorite toppings for a delicious and healthy bowl.
• Broiling for Crispy Edges: After shredding the lamb, you can spread it out on a baking sheet and broil it for a few minutes to get some crispy edges. Watch it carefully to prevent burning.
• Using a Pressure Cooker: If you’re short on time, you can use a pressure cooker to cook the lamb. Follow the same steps for searing and seasoning the lamb, then add it to the pressure cooker with the vegetables and broth. Cook on high pressure for 45-50 minutes, followed by a natural pressure release.
• Freezing Instructions: Leftover shredded lamb shawarma can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Reheat the shredded lamb shawarma in a skillet over medium heat, or in the microwave. Add a splash of broth or water to prevent it from drying out.

Detailed Explanation of Key Ingredients:

• Lamb Shoulder: I prefer lamb shoulder for slow cooking because it has a good amount of fat, which renders down during the cooking process, resulting in incredibly tender and flavorful meat. You can also use lamb leg, but it tends to be leaner and may require a longer cooking time.
• Spices: The combination of cumin, smoked paprika, coriander, turmeric, cayenne pepper, oregano, thyme, and cinnamon creates the authentic shawarma flavor profile. Don’t be afraid to experiment with the ratios to suit your taste. Smoked paprika adds a wonderful smoky depth, while turmeric provides a vibrant color and earthy flavor.
• Greek Yogurt: Full-fat Greek yogurt will give you the richest and creamiest tzatziki sauce, but low-fat or non-fat yogurt can also be used. Make sure to use plain, unsweetened yogurt.
• Cucumber: Removing the seeds from the cucumber helps to prevent the tzatziki sauce from becoming too watery. Grating the cucumber and squeezing out the excess liquid is also essential.
• Pita Bread: Look for soft and pliable pita bread that can easily be folded or rolled. You can also use naan bread or other flatbreads.

Troubleshooting:

• Lamb is Dry: If the lamb is dry after slow cooking, it could be due to several factors. Make sure you’re using a cut of lamb with

  

  Conclusion:

  This Lamb Shawarma Slow Cooker recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular meal rotation. Why? Because it delivers authentic shawarma flavor with minimal effort. We’re talking fall-apart tender, richly spiced lamb that practically melts in your mouth, all achieved with the magic of your slow cooker. Forget spending hours tending to a spit or dealing with complicated marinades. This recipe simplifies the process without sacrificing any of the deliciousness. It’s the perfect solution for busy weeknights or weekend gatherings when you want to impress without stressing.

  But the best part? The versatility! While the classic way to enjoy this lamb shawarma is piled high in warm pita bread with all your favorite toppings – think creamy tahini sauce, crisp lettuce, juicy tomatoes, tangy pickled onions, and a drizzle of spicy harissa – the possibilities are truly endless.

  Serving Suggestions and Variations:

  * Shawarma Bowls: Transform it into a vibrant shawarma bowl by serving it over a bed of fluffy rice or quinoa, adding roasted vegetables like bell peppers and zucchini, and topping it with a dollop of hummus and a sprinkle of fresh herbs.
  * Shawarma Salad: For a lighter option, toss the shredded lamb with mixed greens, cucumbers, red onions, crumbled feta cheese, and a lemon-herb vinaigrette. It’s a refreshing and flavorful way to enjoy the shawarma.
  * Shawarma Wraps: Instead of pita bread, try using tortillas or even lettuce wraps for a gluten-free or low-carb alternative.
  * Shawarma Nachos: Get creative and layer tortilla chips with the lamb shawarma, melted cheese, jalapenos, and your favorite nacho toppings. It’s a crowd-pleasing appetizer that’s sure to disappear quickly.
  * Shawarma Stuffed Peppers: Hollow out bell peppers, fill them with a mixture of the lamb shawarma, rice, and vegetables, and bake until tender. It’s a hearty and satisfying meal that’s packed with flavor.
  * Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the spice blend. You can also serve it with a side of spicy sriracha mayo.
  * Herb Variations: Experiment with different herbs to customize the flavor profile. Try adding fresh mint, cilantro, or parsley to the marinade or as a garnish.

  I’m confident that once you try this recipe, you’ll be hooked. It’s a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious. The aroma alone will have your family and friends eagerly anticipating dinner.

  So, what are you waiting for? Dust off your slow cooker, gather your ingredients, and get ready to experience the magic of homemade Lamb Shawarma Slow Cooker. I can’t wait to hear what you think! Please, give this recipe a try and share your experience in the comments below. Let me know what variations you tried, what toppings you loved, and any tips or tricks you discovered along the way. Happy cooking! I am sure you will love this recipe as much as I do.

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  Lamb Shawarma Slow Cooker: Easy Recipe & Tips

  Tender, flavorful lamb shawarma made easy in your slow cooker. Perfect for wraps, salads, or bowls.

  Prep Time15 minutes

  Cook Time8 hours

  Total Time8 hours 10 minutes

  Category: Dinner

  Yield: 6 servings

  Save This Recipe

  Ingredients

  Ingredients:

  * 2-3 pound boneless lamb shoulder, trimmed of excess fat
  * 1 large onion, thinly sliced
  * 4 cloves garlic, minced
  * 1/4 cup lemon juice
  * 2 tablespoons olive oil
  * 2 tablespoons red wine vinegar
  * 2 teaspoons ground cumin
  * 2 teaspoons smoked paprika
  * 1 teaspoon ground coriander
  * 1 teaspoon turmeric powder
  * 1/2 teaspoon cayenne pepper (optional)
  * 1 teaspoon salt
  * 1/2 teaspoon black pepper
  * Pita bread, hummus, tahini, chopped tomatoes, cucumbers, and lettuce, for serving

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  • 2-3 pound boneless lamb shoulder, trimmed of excess fat
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pita bread, hummus, tahini, chopped tomatoes, cucumbers, and lettuce, for serving

  “`

  Instructions

  1. Place lamb in a slow cooker.
  2. In a bowl, combine all the spices, salt, and pepper.
  3. Rub the spice mixture all over the lamb.
  4. Pour lemon juice over the lamb.
  5. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the lamb is very tender and easily shredded.
  6. Remove the lamb from the slow cooker and shred it with two forks.
  7. Serve the shredded lamb in pita bread with your favorite toppings like hummus, tahini, chopped vegetables, and pickles.

  Notes

  Ingredients:

  * 3 pounds boneless lamb shoulder, cut into 2-inch chunks
  * 1 large yellow onion, thinly sliced
  * 4 cloves garlic, minced
  * 1/4 cup red wine vinegar
  * 1/4 cup olive oil
  * 2 tablespoons lemon juice
  * 2 tablespoons shawarma spice blend (see note)
  * 1 teaspoon salt
  * 1/2 teaspoon black pepper
  * Pita bread, for serving
  * Toppings of your choice, such as hummus, tahini, chopped tomatoes, cucumbers, and red onion

  Instructions:

  1. In a large bowl, combine the lamb, onion, garlic, red wine vinegar, olive oil, lemon juice, shawarma spice blend, salt, and pepper. Toss to coat.
  2. Transfer the lamb mixture to a slow cooker.
  3. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the lamb is very tender and easily shredded with a fork.
  4. Shred the lamb with two forks.
  5. Serve the lamb in pita bread with your favorite toppings.

  Notes:

  * Shawarma spice blend can be found at most Middle Eastern grocery stores or online. You can also make your own by combining equal parts cumin, coriander, turmeric, paprika, cardamom, and cinnamon.
  * For a richer flavor, sear the lamb in a skillet before adding it to the slow cooker.
  * Leftovers can be stored in the refrigerator for up to 3 days.

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  • Shawarma spice blend can be found at most Middle Eastern grocery stores or online. You can also make your own by combining equal parts cumin, coriander, turmeric, paprika, cardamom, and cinnamon.
  • For a richer flavor, sear the lamb in a skillet before adding it to the slow cooker.
  • Leftovers can be stored in the refrigerator for up to 3 days.

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