Spiced Lamb Shawarma
Thinly sliced lamb leg seasoned with warm spices, garlic, and lemon, cooked on a vertical rotisserie or in a pan until caramelized. Served on pita bread or flour tortillas with tahini sauce, fresh vegetables, and pickled onions.
Ingredients
Method
Pat the lamb leg dry with paper towels. Using a sharp knife, slice against the grain into thin strips about 1/8 inch thick; set aside.
In a small bowl, combine minced garlic, cumin, paprika, garam masala, lemon juice, olive oil, salt, and black pepper to form a marinade paste.
Toss the lamb slices with the marinade, coating evenly. Let sit for at least 15 minutes at room temperature, or up to 12 hours refrigerated.
Heat a large skillet or cast-iron pan over medium-high heat. Working in batches to avoid crowding, sear the lamb slices for 2–3 minutes per side until the edges are caramelized and the meat reaches an internal temperature of 160°F (71°C). Transfer to a plate and keep warm.
Warm the pita bread in a dry skillet or over a flame for 30 seconds per side.
Spread 1 tbsp tahini on each warm pita. Layer with warm lamb slices, cucumber, red onion, and fresh parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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