Ingredients:
2 lbs boneless lamb shoulder, trimmed and cut into thin slices
1 tbsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp sumac
1 tsp ground black pepper
1 tsp salt
1/4 cup olive oil
8 pita breads
1 cup tahini sauce (recipe below)
1/4 cup lemon juice
1/4 cup chopped parsley
Tahini Sauce:
1 cup tahini paste
1/4 cup lemon juice
1/4 cup water
1 garlic clove, minced
Salt and pepper to taste
Instructions
In a large bowl, combine the lamb, cumin, coriander, cinnamon, allspice, sumac, pepper, salt and olive oil. Mix well to evenly coat the lamb.
Cover and marinate in the refrigerator for at least 2 hours, or overnight.
Preheat a grill or grill pan over medium-high heat. Grill the lamb, flipping occasionally, until cooked through, about 5-7 minutes.
While the lamb is grilling, prepare the tahini sauce. In a small bowl, whisk together the tahini paste, lemon juice, water, garlic, salt and pepper. Add more water as needed to reach desired consistency.
Warm the pita breads on the grill or in a dry skillet.
To assemble the schwarma, place some lamb on the bottom half of a pita bread. Top with tahini sauce, lemon juice, and parsley. Fold the top of the pita over the filling and serve immediately.
