“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Lamb Shawarma

Lamb Serves 4

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

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  • Preparation 20 minutes
  • Cooking time: 20 minutes + marinating time


450g lamb leg steaks or boneless shoulder, cut into 2.5cm cubes

For the Marinade:

1 onion, peeled and finely chopped

3 garlic cloves, peeled and crushed or 3 teaspoons garlic purée

2 tablespoons ras el hanout or Moroccan spice mix

1-2 tablespoons pomegranate molasses mixed with 2 tablespoons runny honey

2 tablespoons freshly chopped coriander

For the Lemon Chickpea Purée:

1 x 400g can chickpeas, drained

1 garlic clove, peeled and crushed or 2 teaspoons garlic purée

2 tablespoons freshly chopped coriander or flat-leaf parsley

Juice of 1 lemon

4 tablespoons rapeseed oil

Flat breads, to serve

Salad leaves, to serve

Extra freshly chopped coriander, flat-leaf parsley or mint, to garnish

Extra ras el hanout or Moroccan seasoning, to garnish


  1. Place the marinade ingredients in a large bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight, if time allows.
  2. Soak 4-6 wooden skewers in cold water for 20 minutes. For the purée; place all the ingredients in a food processor or blender and whizz together until smooth.  Season and set aside.
  3. Thread the lamb onto the skewers and cook under a preheated grill on a prepared BBQ for 12-16 minutes, turning occasionally until any meat juices run clear.
  4. Spread a large spoonful of the purée onto each flatbread, add one shawarma on top and garnish with add the salad leaves, extra spices and herbs, then serve.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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