Lamb Shawarma Plate

Ingredients

• 1 lb lamb shoulder, thinly sliced
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ¼ tsp cayenne pepper
• ¾ tsp salt
• ½ tsp black pepper
• ½ cup tahini paste
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 3 tbsp water
• ¼ tsp salt
• 4 pieces warm pita bread
• 1 cup tomatoes, diced
• 1 cup cucumber, diced
• ½ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 whole lemon wedges

Instructions

1. 1

   In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cayenne, salt, and pepper to make the marinade.

2. 2

   Add sliced lamb to the marinade, toss well to coat evenly, and refrigerate for at least 20 minutes (or up to 4 hours for deeper flavor).

3. 3

   In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth and pourable. Add more water if too thick.

4. 4

   Heat a 12-inch cast iron skillet or large sauté pan over medium-high heat until smoking.

5. 5

   Working in batches, add marinated lamb to the hot skillet in a single layer. Do not overcrowd; cook 2-3 minutes per side until golden and cooked through (internal temp 160°F). Transfer to a plate.

6. 6

   Warm pita bread in the skillet for 30 seconds per side or wrap in foil and warm in a 350°F oven for 3 minutes.

7. 7

   Divide cooked lamb among pita breads or place in a serving platter.

8. 8

   Top with diced tomatoes, cucumber, red onion, and fresh parsley. Drizzle generously with tahini sauce.

9. 9

   Serve with lemon wedges on the side and extra sauce for dipping.

Tools you’ll need

• cutting board
• sharp knife
• mixing bowl
• measuring spoons
• measuring cups
• whisk
• 12-inch cast iron skillet
• tongs
• meat thermometer
• serving platter

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