Name: Lamb Shawarma
Total time: 40 min
Yield: 4
Ingredients: 2 tsp. ground cumin; 1/2 tsp. dried oregano; 2 clove garlic; 3 tbsp. fresh lemon juice; 1/4 c. extra-virgin olive oil; kosher salt; 1 lb. lamb shoulder; 1 white onion; 1/2 c. tahini (sesame paste); 1/2 c. mayonnaise; Hot sauce, lettuce, sliced tomatoes, rice, and warmed pita

Step 1In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes.

Step 2Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.

Step 3Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice, and pita.

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