Grilled Lamb Shwarma

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 lemons, juice of
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon aleppo pepper (or 1/2 t. crushed red pepper)
• 1 1/2 t.kosher salt, plus more for seasoning later
• 1 teaspoon fresh ground black pepper, plus more for seasoning later
• 6 -7 lbs butterflied leg of lamb
• 2 orange bell peppers, cut into 1/4 inch strips
• 1 yellow bell pepper, cut into 1/4 inch strips
• 3 medium red onions, thinly sliced
• pita bread, for serving (either store-bought or homemade)
• 1/4 cup tahini paste, at room temperature
• 1/2 lemon, juice of
• 1 tablespoon extra-virgin olive oil
• 2 cups plain yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon aleppo pepper (or freshly ground black pepper)
• salt, to taste
• 1 tablespoon parsley, finely chopped (for garnish)

Recipe

• 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:.
• 4 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.
• 5 preheat a grill - medium-high heat.
• 6 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.
• 7 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.
• 8 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.
• 9 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.