Grilled Lamb Shwarma

Name: Grilled Lamb Shwarma
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.5 cup plus 2 tablespoons extra-virgin olive oil; 6 garlic cloves; 2 lemons; 1 tbsp ground cumin; 1 tbsp ground cardamom; 1 tsp aleppo pepper; 1.5 t.kosher salt; 1 tsp fresh ground black pepper; 6 lb butterflied leg of lamb; 2 orange bell peppers; 1 yellow bell pepper; 3 medium red onions; pita bread; 0.25 cup tahini paste; 0.5 lemon; 1 tbsp extra-virgin olive oil; 2 cup plain yogurt; 1 tsp ground cumin; 0.5 tsp aleppo pepper; salt; 1 tbsp parsley

Grilled lamb, lemons and orange bell peppers, warmed with cumin and cardamom, a Lebanese dish. It comes to the table with peppers, onions, yogurt-tahini sauce and pita bread.

1 hr 30 min · Serves 8 · Takes some skill

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: hard

1
Mix 1/2 cup of oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper (or crushed red pepper), 1 t. of black pepper and 1 1/2 T. of salt.
2
Set the lamb on a rimmed baking sheet and coat it with the marinade. Cover and refrigerate overnight or up to 3 days. The longer it marinates, the more flavorful and tender the meat.
3
On the day of grilling, you can go ahead and make the Yogurt-Tahini Sauce:. Blend the tahini paste, lemon juice and olive oil, in a food processor, until smooth. Add the yogurt and blend the mixture completely. Scrape the tahini sauce into a bowl; stir in the cumin and pepper. Season with salt, to taste. Garnish with parsley.
4
Preheat a grill - medium-high heat. In a large skillet, heat 1 T. of oil over medium-low, and add the bell peppers. Cover and cook for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. Transfer this to a serving bowl.
10 min
5
Heat the remaining 1 T. of oil in the same skillet and add the onions. Cook over medium heat, stirring occasionally until the onions are lightly browned - about 10 minutes. Season with salt and pepper to taste. Tranfer the onions to a different serving bowl.
10 min
6
Grill the leg of lamb over medium-high heat, turning often, until an instant read thermometer (inserted into the thickest part of the meat) reads 130 degrees F. for medium-rare. This should take approximately 25 minutes.
25 min
7
Transfer the lamb to a cutting board and let it rest for about 10 minutes. This is very important! Then, thinly slice the lamb across the grain and serve with the peppers, onions, yogurt-tahini sauce and pita bread.
10 min