Lamb Shawarma

Marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor penetration.

Heat a cast-iron skillet or griddle over high heat until smoking hot for authentic charred edges.

Cook marinated lamb in batches, spreading in a single layer without crowding the pan.

Don't stir for 2-3 minutes, allowing the meat to develop a caramelized crust before flipping.

Continue cooking until the lamb is cooked through with crispy edges, about 5-6 minutes total per batch.

Warm pita bread on the grill or in a dry pan, wrapping in a towel to keep soft and pliable.

Prepare accompaniments: shredded lettuce, sliced tomatoes, pickled turnips, and tahini sauce.

Assemble by piling lamb into warmed pita, adding vegetables, and drizzling generously with tahini.

Finish with a squeeze of lemon, hot sauce if desired, and serve immediately while the lamb is hot.