Lamb Shawarma

Middle Eastern spiced lamb with warm spices, served in pita with tahini, pickles, and fresh vegetables.

Ingredients

• •600 g Lamb Shoulder
• •200 g Pita Bread
• •80 g Tahini (Sesame Paste)
• •150 g Tomato
• •20 g Parsley

Instructions

1. 1

   Combine cumin, coriander, paprika, turmeric, cinnamon, allspice, and cayenne in a bowl for the spice blend.

2. 2

   Slice boneless lamb leg or shoulder into very thin strips, about 1/4 inch thick, against the grain.

3. 3

   Toss lamb strips with the spice blend, minced garlic, lemon juice, olive oil, and salt, mixing well.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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

Nutritional values

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