Lamb Shawarma

By khojnicki

Ingredients

• 2 tsp ground cumin
• 1/2 tsp dried oregano
• 2 garlic cloves, minced
• 3 tbsp fresh lemon juice
• 1/4 c EVOO
• Kosher salt
• 1 lb lamb shoulder, fat trimmed and thinly sliced
• 1 white onion, halved and cut into thin slivers
• 1/2 c tahini (sesame paste)
• 1/2 c mayonnaise
• Hot sauce, lettuce, sliced tomatoes, rice and warmed pita for serving

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

In a large bowl, combine the cumin and oregano with half of the garlic and 1 tbsp of lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 mins.

Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 c of water and the remaining garlic and 2 tbsp lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.

Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over the high heat, turning occasionally, until the meat and onion are charred and tender, 6-7 mins. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.