Lamb Shawarma

Ingredients

• 1½ lb boneless lamb shoulder
• 4 tbsp lemon juice
• 3 tbsp olive oil
• 4 clove garlic
• 2 tsp cumin
• 1½ tsp coriander
• 1 tsp paprika
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 1½ tsp salt
• ½ tsp black pepper
• 8 pita bread
• ½ red onion
• 2 tomato
• ½ cucumber
• ¼ cup tahini (optional)
• ½ cup plain yogurt (optional)
• ¼ cup fresh parsley (optional)

Steps

1. Slice the lamb shoulder into thin strips. In a bowl, combine lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cayenne (if using), salt, and pepper. Add the lamb strips and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Preheat oven to 400°F (200°C). Spread the marinated lamb in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until cooked through and slightly crispy.
3. While the lamb roasts, prepare your toppings: thinly slice the red onion, dice the tomatoes and cucumber. Chop fresh parsley if using.
4. Warm the pita bread according to package instructions, either in the oven, on a stovetop, or in a microwave.
5. If making a tahini sauce, whisk tahini with a little water until it reaches a pourable consistency, then add a squeeze of lemon juice and a pinch of salt. For a yogurt sauce, mix plain yogurt with a minced garlic clove and a pinch of salt.
6. To assemble, spread a spoonful of sauce (tahini or yogurt) inside each warm pita. Fill with roasted lamb, then top with sliced red onion, diced tomato, and cucumber. Garnish with fresh parsley if desired.