Sheet Pan Lamb Shawarma

Ingredients

• ¾ lb lamb, boneless shoulder or leg
• 3 tbsp olive oil
• 3 tsp ground cumin, paprika, and garlic powder (1 tsp each)
• 2 tbsp lemon juice
• ¼ cup tahini
• 2 pieces pita bread or flatbread

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

2. 2

   Place the lamb on a cutting board and slice it lengthwise (along the grain) into strips about 1/4 inch thick, like slicing a loaf of bread.

3. 3

   In a small bowl, mix together the cumin, paprika, garlic powder, 3 tablespoons olive oil, 2 tablespoons lemon juice, and a pinch of salt and pepper.

4. 4

   Spread the lamb strips in a single layer across a sheet pan so no pieces touch or overlap.

5. 5

   Pour the spice mixture over the lamb and use your hands or tongs to toss gently until every strip is coated, about 1 minute.

6. 6

   Slide the pan into the oven and roast for 12–14 minutes until the lamb is cooked through and the edges are dark brown and crispy.

7. 7

   While the lamb cooks, whisk the tahini with 2 tablespoons water and a pinch of salt until it reaches a pourable consistency, like thick cream.

8. 8

   Warm the pita bread by placing it directly over a gas flame for 10 seconds per side, or wrap it in foil and warm it in the oven while the lamb finishes.

9. 9

   Lay one warm pita on a plate and drizzle 2 tablespoons of tahini sauce down the center.

10. 10

    Divide the roasted lamb between the two pitas, piling it on top of the sauce.

Tools you’ll need

• sheet pan (18 x 13 inch)
• cutting board
• chef's knife
• small mixing bowl
• tongs or kitchen fork
• whisk
• tongs for warming pita

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