Zesty Braised Lamb Tacos

These Zesty Braised Lamb Tacos are slow-cooked, melt-in-your-mouth magic — infused with bold shawarma spices and tucked into warm tortillas for the ultimate Middle Eastern-meets-Mexican mashup. A bone-in lamb shoulder is braised with garlic, onions, and Beituti’s Zesty Shawarma Marinade until irresistibly tender, then shredded and crisped for maximum flavor. Topped with pickled onions, herbs, and your favorite sauces, these tacos are perfect for dinner parties, weekend feasts, or next-level taco nights.

Ingredients

• 3–4 lb bone-in lamb shoulder (trim excess fat)
• 1/4 cup zesty shawarma marinade (plus more to taste)
• 1 large onion, halved
• 1 whole garlic bulb, halved crosswise
• 1/2 cup water or broth
• Corn or flour tortillas, for serving
• Toppings: Pickled red onions, chopped fresh parsley, yellow sauce

Directions:

1️⃣ Preheat oven to 325°F.
2️⃣ Prep the lamb: Trim any excess fat and rub the lamb generously with Beituti Zesty Shawarma Marinade.
3️⃣ Prep your braise: In a Dutch oven or heavy oven-safe pot, place the halved onions and garlic bulb cut-side up. Place the lamb shoulder on top and pour in 1/2 cup water or broth—just enough to cover the bottom.
4️⃣ Cover and cook for 2.5 hours with the lid on.
5️⃣ Uncover and continue cooking for another 30–45 minutes, adding a splash more water or broth if the pan looks dry. You want it tender and juicy.
6️⃣ Shred the lamb in the pot using two forks. Discard the bone. Toss the meat in the juices and add more Zesty marinade if needed.
7️⃣ Optional but recommended: Turn the oven up to 425°F or place the shredded lamb under the broiler for 5–8 minutes to get crispy, caramelized edges.
8️⃣ Assemble tacos: Fill tortillas with lamb, then top with pickled red onions, parsley, and a drizzle of Llamacita yellow sauce. You can also add radishes, avocados, sour cream or any toppings of choice!