Lamb Shawarma

Ingredients

• 800 glamb leg — sliced
• 2 tbspshawarma spice
• 3 tbspolive oil
• 4pita breads
• 1tomato
• tahini sauce — to serve
• to tastefine sea salt and black pepper

Method

1. Begin by cutting the 800 g lamb leg into thin strips, approximately 1 cm wide. This will allow the spices to coat the meat evenly and ensure quicker cooking. In a large bowl, combine the lamb strips with 2 tbsp shawarma spice, 1 tbsp olive oil, and a generous pinch of fine sea salt and black pepper. Mix well until the lamb is thoroughly coated with the spices, ensuring each piece is covered.
2. Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Once the oil is shimmering, add the seasoned lamb strips in a single layer, ensuring not to overcrowd the pan. Sear the lamb for about 3-4 minutes on each side until each piece develops a deep, caramelized brown color. This browning is crucial as it enhances the flavor and texture of the shawarma.
3. Once the lamb is browned, reduce the heat to medium-low. If you prefer a more tender texture, cover the skillet with a lid to allow the lamb to braise in its own juices for an additional 5-7 minutes. Alternatively, for a more traditional grilled texture, transfer the lamb to a preheated grill and cook for another 5 minutes, turning occasionally, until the lamb is tender and juicy.
4. While the lamb finishes cooking, slice the tomato into thin rounds. Warm the 4 pita breads either in a dry skillet over medium heat or in the oven at a low temperature until they are pliable and soft.
5. Taste the cooked lamb for seasoning and adjust with more fine sea salt and black pepper if necessary. The lamb should be tender and flavorful, with a balanced taste of spices and salt.
6. To serve, place a few slices of lamb onto each warm pita bread, add a few slices of fresh tomato, and drizzle with tahini sauce. Roll the pita around the filling or serve open-faced, allowing everyone to enjoy the vibrant flavors and textures of the lamb shawarma.