Lamb Shawarma Burgers

By Paul

Lamb burger

I’ve recently fallen in love with lamb. It’s been a long time in coming—all the lamb I’d eaten, until recently, had been less than satisfying.

While in Paris last year, I ate some lamb shawarma that completely altered my view of this delicious protein. I’ve tried several more lamb dishes in restaurants closer to home, only to find that I now can’t get enough.

Kathleen, always on the hunt to expand our home-cooking horizons, took up the challenge to prepare a yummy lamb dish. Her first attempt, a lamb shawarma burger, was not only a remarkable lamb dish, but one we’d rank up at the top of any best burger list. Jam-packed full of herbs and spices, and topped with a mouthwatering combination of harissa and our homemade tahini, this dish will completely redefine what you think a burger can be.

Lamb Shawarma Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

An herbaceous, spicy lamb dish.


  • 1 small white onion
  • 5 cloves garlic
  • Salt and pepper
  • 1 fat palmful fresh cilantro
  • 2-3 fat palmfuls fresh parsley
  • 2 tbs lemon juice
  • 1 lb ground lamb
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp marjoram
  • 1/2 tsp salt
  • Cracked black pepper
  • 1/2 tsp red pepper flakes


  1. Rough chop onion and garlic and add to food processor, along with herbs, lemon, salt, and pepper. Pulse until all ingredients are combined and a thick puree forms.
  2. Add puree to ground lamb. Add spices. Mix with hands until combined. Lamb will have a distinctly green, herbaceous color.
  3. Heat a cast iron skillet over medium heat with a very thin coating of canola oil.
  4. Make lamb patties (either 4 large burgers or 8-10 meatball sized kabob patties).
  5. Cook lamb to preference (about 4-5 minutes per side for medium).
  6. Use lamb to make burgers, kabobs, or pita sandwiches. We enjoyed ours on garlic naan with tahini, harissa, tomato, and Israeli pickles.

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