Lamb Shawarma

Ingredients

• •2 lbs lamb shoulder, thinly sliced
• •3 tbsp olive oil
• •4 cloves garlic, minced
• •2 tbsp lemon juice
• •1 tbsp paprika
• •1 tbsp ground cumin
• •1 tsp ground coriander
• •1 tsp cayenne pepper
• •1 tsp salt
• •1/2 tsp black pepper
• •8 pita breads
• •1 cup diced tomatoes
• •1 cup diced cucumbers

Directions

1. 1In a large bowl, combine olive oil, minced garlic, lemon juice, paprika, cumin, coriander, cayenne, salt, and pepper to create a marinade.
2. 2Add lamb slices to the marinade and toss well to coat evenly. Let sit for at least 20 minutes or up to 2 hours.
3. 3Heat a large skillet or cast iron pan over medium-high heat until very hot.
4. 4Working in batches, cook the lamb for 3-4 minutes per side until caramelized and cooked through, avoiding overcrowding the pan.
5. 5Warm pita breads in a dry skillet or over an open flame for about 30 seconds per side.
6. 6Divide cooked lamb among the pita breads and top with diced tomatoes and cucumbers.
7. 7Serve immediately with tahini sauce or garlic yogurt sauce on the side if desired.

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