Tandoori Lamb Shawarma Brioche Sarnie 

by Zars Kitchen Admin

NOTHING LIKE IT!!  The most insane sandwich you’ve ever eaten!!!  Seriously addictive!!

I made this for a summer BBQ recently and my mates were blown away… the lamb is so juicy and bursting with flavour… served in soft toasted brioche buns with a coriander chutney and cool, creamy raita… the perfect weekend BBQ treat!!

#AD/PR Thank you to @hilton_and_family_butchers for so kindly gifting me this gorgeous lamb shoulder.  If you live anywhere in the Pinner vicinity get down to Hilton Butchers for the best quality meat!

Tandoori Lamb Shawarma Brioche Sarnie

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tbsp Oil
  • 2 Onions, chopped small
  • 8 cloves Garlic, crushed
  • 2” piece Ginger, chopped small
  • 2 tsp Garam Masala
  • 1 tsp Pepper
  • 1.5 tsp Salt
  • 2 tins Crushed tomatoes
  • .
  • 2 cups greek yogurt
  • 300g Tandoori paste
  • 4 tbsp fresh chillis chopped fine (green or red, I mixed them both)
  • 2 tsp Tandoori powder
  • 2 tsp Shaan ‘Fried lamb chop masala’
  • 2 tsp cumin powder
  • 2 tsp garam masala
  • 2 tsp coriander powder
  • 8 tbsp ketchup
  • 4 tbsp crushed garlic
  • .
  • 2 tbsp chilli oil
  • 2 tbsp garlic oil
  • .
  • 2kg Lamb Shoulder sliced 0.5cm thick
  • ASSEMBLE WITH: Brioche buns, coriander chutney, raita and lettuce


  1. In a saucepan with a little oil on medium heat add the onions and sauté until soft and starting to colour
  2. Add the garlic and ginger, cook for another 5 minutes, then add the garam masala and cook out the spice for a further 3-4 minutes
  3. Tip in the tinned tomatoes, pepper and salt, mix well and simmer for about 20 minutes for all the flavours to merge and the sauce to thicken, remove form the heat and allow to cool
  4. In a very large bowl (I used a large oven dish!) mix all the ingredients for the marinade together along with the cooled step 1 marinade, set aside
  5. Cut the lamb into thin slices about 3/4 cm thick and add to the bowl making sure all pieces are coated well, marinate overnight in the refrigerator
  6. When ready to cook if using a rotisserie BBQ then thread lamb pieces onto the middle of the rotisserie attachment rotating each one 90° and packing them close together
  7. If using the oven pre-heat oven to 200°C, cut off the end off the onion to make it sit flat, remove peel and place on an oven tray
  8. Stick the skewer vertically into the onion so it is standing up and thread the lamb pieces onto the skewer so they lay directly on top of the onion which is used as a base, keep threading rotating each one 90° and packing them close together
  9. Cook on the rotisserie or in the oven for about 1.5-2 hours or until the internal temperature reaches 65°C
  10. Carve off slices of the lamb and serve hot in brioche buns with coriander chutney, raita and lambs lettuce
  11. Enjoy!
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