INGREDIENTS
Lamb Shawarma
3-4 lb boneless American lamb shoulder
⅓ cup grapeseed oil or other light, neutral oil, plus 2 Tbsp
1 large lemon juiced
2 Tbsp ground coriander
1 Tbsp turmeric
1 Tbsp sumac
2 tsp garlic powder
2 tsp cumin
2 tsp paprika
2 tsp Kosher salt
1 tsp cardamom
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 large onion thinly sliced
3 Tbsp red wine vinegar
Fresh parsley finely chopped, for serving
Tahini for serving
DIRECTIONS
Cut lamb shoulder. Cut the lamb shoulder into thin strips about ¼" thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup grapeseed oil on top.
Mix the shawarma seasoning. To the lamb, add the juice of 1 lemon, 2 Tbsp ground coriander, 1 Tbsp turmeric, 1 Tbsp sumac, 2 tsp garlic powder, 2 tsp cumin, 2 tsp sweet paprika, 2 tsp Kosher salt, 1 tsp cardamom, ½ tsp cinnamon, and ¼ tsp cayenne. Use your hands (or seal and shake the bag) to thoroughly coat the lamb. Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.
Cook the lamb. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 Tbsp grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes. The shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate.
Cook the onion. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with ½ tsp Kosher salt.
Roughly chop the shawarma. Transfer crispy lamb to a large cutting board, then roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with 3 Tbsp red wine vinegar and 2 Tbsp finely chopped parsley. Serve immediately!
