Shawarma (Lamb Pitas)

14 ingredients
1 steps

Ingredients

  • 1 1/2 lbs. boned leg of lamb
  • 2 c. thinly sliced onions
  • 1/3 c. fresh lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 5 sprigs thyme
  • 6 (7 inch) pitas
  • Yogurt-Tahini Dip
  • 1/2 c. red onions sliced, separated into rings
  • 1/4 c. chopped fresh mint
  • 12 (1/4 inch thick) slices tomatoes, halved
  • 1 small jar gherkin pickles, thinly sliced lengthwise

Directions

  1. 1
    Trim fat from lamb. Combine 2 cups onion and next 6 ingredients in a large zip-top plastic bag. Add lamb to bag and seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag and discard marinade. Place lamb on a broiler pan. Insert meat thermometer in thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium rare) to 160° (medium). Let stand for 15 minutes and then slice lengthwise into thin strips. Spread each pita with about 2 1/2 Tbsp. Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato and pickles evenly among each pita and roll up. Serve immediately.

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