Lamb Shwarma

Lamb Shwarma

Shawarma is traditionally cooked on a spit on a device that spins over the coals or in a vertical rotisserie, but rest assured that this technique will not be used here. All it takes is a dish and a working oven.

Ingredients:
600g boneless European leg of lamb
lemon
olive oil
white pepper
black pepper
cardamom
nutmeg
paprika
salt
bay leaves
toum (recipe here)
For the sauce:
toum
tahini
water
lemon juice
For the assembly:
Lebanese breads
red onion
tomato
parsley
Turnip pickles

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