Lamb Shawarma

🛒 Ingredients

• Lamb leg or shoulder, boneless 100 g · 200 kcal
• Olive oil 15 g · 135 kcal
• Fresh lemon juice 20 g · 5 kcal
• Garlic cloves 5 g · 7 kcal
• Shawarma spice blend (cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, cardamom, cloves, nutmeg) 5 g · 15 kcal
• Pita bread, large 70 g · 190 kcal
• Tahini paste 25 g · 150 kcal
• Water (for tahini sauce) 10 g · 0 kcal
• Tomato, sliced 50 g · 9 kcal
• Cucumber, sliced 30 g · 5 kcal
• Red onion, thinly sliced 20 g · 8 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Pickled turnips, sliced (optional for authentic taste) 30 g · 10 kcal

👨‍🍳 Instructions

1. Thinly slice the lamb and marinate it in a bowl with 1 tablespoon of olive oil, half of the lemon juice, minced garlic, and the shawarma spice blend for at least 30 minutes, or preferably overnight in the refrigerator.
2. Heat the remaining olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated lamb in a single layer and cook for 3-5 minutes per side until browned and cooked through, working in batches if necessary.
3. While the lamb cooks, prepare the tahini sauce by whisking together tahini paste, the remaining lemon juice, garlic, and water until smooth and creamy, adjusting water for desired consistency.
4. Lightly warm the pita bread in a dry skillet or microwave until soft and pliable.
5. To assemble, spread a generous amount of tahini sauce inside each warm pita, then fill with the cooked lamb, sliced tomatoes, cucumbers, red onion, fresh parsley, and pickled turnips.