Shawarma-Spiced Lamb Smash Sliders with Garlic Toum
Crispy-edged lamb smash sliders with shawarma spices, griddled onions, spicy harissa yogurt, garlic toum, and a cool, herby crunch all served on warm mini pitas.Something about these lamb sliders hit different. The lamb is spiced like your favourite shawarma and smashed on a hot griddle until it’s crisp and caramelized on the edges. The yogurt is creamy with a subtle harissa kick, and that spicy toum? Absolute magic. We piled everything onto warm mini pitas with griddled onions, charred peppers, fresh herbs, and crunchy cucumbers. It is like Middle Eastern street food meets backyard smashburger night… and it might be one of my new go-tos.
Ingredients
Lamb Patties
- 2 pounds ground lamb
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Neutral oil for the griddle
Spicy Harissa Yogurt
- ⅔ cup plain Greek yogurt
- 2 tablespoons rose harissa paste
- 2 teaspoons fresh lemon juice
- 2 teaspoons olive oil
- Salt to taste
- Optional: 1 teaspoon honey
Spicy Toum with Aleppo Pepper (Garlic Sauce)
- ½ cup garlic cloves peeled, green sprout removed
- ½ teaspoon kosher salt
- 1½ cups neutral oil avocado, grapeseed, or sunflower
- 2 tablespoon lemon juice fresh
- 1 –2 teaspoon Aleppo pepper flakes to taste
- 1 teaspoon ice water only if needed to loosen or rescue a broken emulsion
- See recipe card below for quantities.
Griddled Onions
- 2 large yellow onions thinly sliced
- 2 tablespoons olive oil
- Pinch of salt
- Optional: 1 teaspoon sumac tossed in after cooking
Other Toppings
- 6 mini pitas
- 3 Persian cucumbers sliced
- 6 mini peppers sliced
- ¼ cup fresh herbs fresh mint, parsley and cilantro
- Spicy toum recipe below, or use store-bought
- Olive oil and za’atar for brushing pitas
Instructions
Make the Spicy Harissa Yogurt
- In a small bowl, whisk together yogurt, harissa, lemon juice, olive oil, and salt. Add honey if you like a hint of sweetness. Chill until ready to use.
Spicy Toum with Aleppo Pepper (Garlic Sauce) 15-20 minutes
- Tip: Use cold garlic and oil to reduce the chance of the emulsion breaking.
- Mince Garlic: In a food processor, pulse garlic and salt until very finely chopped. Scrape down the sides.
- Emulsify: With the processor running, slowly drizzle in ¾ cup of oil, then add the lemon juice very slowly. Then, slowly add the remaining oil to form a fluffy emulsion.
- Add Aleppo Pepper: Once the mixture is smooth and emulsified, add the Aleppo pepper and blend briefly to incorporate. Taste and adjust the seasoning or acid if needed.
- Adjust Texture (if needed): If too thick or if it breaks, blend in one teaspoon of ice water gradually to stabilize or loosen.
- Make ahead: Toum will keep in a sealed container in the fridge for up to 3 weeks. For best quality, use within 10–14 days.
Preheat the Griddle
- Preheat the griddle to medium-high heat.
Griddle the Onions
- Add avocado oil to the hot griddle, then cook the onions until golden and tender (6–8 minutes). Sprinkle with a pinch of salt. Toss with sumac after cooking, if using.
Char the Mini Peppers
- Slice peppers into rings or strips. Add a bit of oil, and cook until blistered and slightly softened (about 4–5 minutes). Set aside.
Form the Lamb Patties
- In a large bowl, combine ground lamb with all spices. Gently mix (don’t overwork the meat). Form into 6 loose lamb meatballs, about 2.5 ounces each.
Smash & Cook the Lamb
- Scrape off any residue from the onions or peppers from the griddle. Add a light drizzle of neutral oil and spread it evenly over the surface.
- Working in batches (if necessary to avoid overcrowding), place the lamb balls onto the hot surface, spacing them a few inches apart. Place a square of parchment paper over each lamb ball, then use a burger press or sturdy metal spatula to press down firmly and evenly, smashing each ball into a thin patty about ¼ to ⅓ inch thick. Hold the pressure for 5–10 seconds to help them sear and form a golden crust. Peel away the parchment paper and discard it.
- Cook the patties for 2–3 minutes on the first side until browned and crisp on the edges. Flip carefully and cook for another 2–3 minutes on the second side, until cooked through. Transfer to a plate and repeat with the remaining patties if required.
Toast the Pitas
- Split the mini pitas into halves. Lightly toast or warm them on the griddle. Brush top halves with olive oil and sprinkle with za’atar.
Assemble the Lamb Sliders
- Bottom mini pita: add a swipe of spicy harissa yogurt sauce, then sliced cucumbers, 2 patties, griddled onions, charred peppers, fresh herbs, a drizzle of spicy toum and close with the top pita.
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Video
Notes
Griddle Tips
- Have everything prepped and ready before you start cooking. Once your griddle is hot, things cook quickly, so prep ahead of time to avoid scrambling mid-recipe.
- Preheat Properly: Let your griddle heat up fully before adding anything—medium-high heat is ideal for smash patties.
- Smash Technique: Use a griddle burger press (or a sturdy spatula) and parchment paper between the meat and the press to prevent sticking.
- Zone Cooking: Use the cooler side of the griddle to warm pitas or keep veggies warm while cooking meat.
- Oil Wisely: Use a high smoke point neutral oil (avocado or grapeseed) to avoid burning.
- Shortcut: Short on time, buy toum. Many Mediterranean or Middle Eastern markets sell it pre-made (usually near the hummus or refrigerated sauces).
- Don’t have a griddle grill? No problem: You can smash and cook the lamb patties using a cast-iron skillet or a flat stovetop griddle pan. Just preheat it over medium-high heat until very hot, add a drizzle of neutral oil, and smash the patties directly in the pan. They’ll get just as crisp and flavourful—no outdoor setup required.
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