INGREDIENTS

• 2 pounds of Boneless leg of American Lamb, thinly sliced strips

• 3 tbsp yogurt

• Juice of 1/2 lemon

• 1 tbsp of olive oil

Spices

• 1&1/2 tsp of ground paprika

• 1 tsp of ground turmeric

• 1&1/2 tsp of ground garlic

• 1 tsp ground ginger

• ¼ tsp ground clove

• 1 tsp ground onion

• Salt to taste

• 1 tsp black pepper

• 1/2 tsp ground allspice

• ½ tsp cayenne pepper, adjust spice to your preference

Toppings for Shawarma Wraps

• Tahini Dressing ( Tahini, water, salt, lemon juice, yogurt)

• Harissa

• 3 tomatoes, sliced

• Pickles

• ½ cup of flat-leaf parsley, roughly chopped

• ½ red onion, thinly sliced and tossed in 1 tsp of sumac, lemon juice and salt to taste.

• Fresh mint

• Shredded cabbage or romaine lettuce

• 5 pita bread or lavash bread

DIRECTIONS

Place the thinly sliced lamb strips in a large bowl. Add the yogurt, olive oil, lemon juice, and spices. Mix everything well until the meat is coated evenly in the marinade. Cover the bowl and place in the fridge for 1 hour or overnight.

Then, in a large pan, heat 2 tbsps. of olive oil and sauté the lamb for 5 minutes on high heat. The liquid from the lamb will begin to release. Lower the heat to medium and cook for another 7-10 minutes uncovered. Stir occasionally to make sure the lamb does not stick to the bottom. If there is a lot of liquid, increase the heat for the liquid to evaporate, stirring frequently. I like the lamb to caramelize around the edges slightly. The lamb is cooked when it reaches an internal temperature of 145F degrees and has rest for 3 minutes. Turn the heat off and I like to drizzle a little bit of olive oil to keep the lamb moist. Top with some fresh chopped parsley and red onion tossed in some sumac and lemon juice.

To make a shawarma wrap, add the juicy lamb and top with tomatoes, pickles, sumac spiced onions, mint, harissa, and a lot of the tahini dressing. Enjoy immediately!