Mediterranean 30 min

Lamb Shawarma Platter

Name: Lamb Shawarma Platter
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2.5 lbs boneless leg of lamb, sliced into thin strips; 1/4 cup olive oil; 4 cloves garlic, minced; Juice of 1 lemon; 2 teaspoons cumin; 2 teaspoons smoked paprika; 1 teaspoon coriander; 1 teaspoon turmeric; 1 teaspoon allspice; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne; Salt and black pepper; Pita, hummus, tabbouleh, pickled turnips for serving

high-proteingluten-freepaleodairy-freespicy

Ingredientsfor 2

420

Cal

42g

Protein

Carbs

26g

Fat

12.5 lbs boneless leg of lamb, sliced into thin strips
21/4 cup olive oil
34 cloves garlic, minced
4Juice of 1 lemon
52 teaspoons cumin
62 teaspoons smoked paprika
71 teaspoon coriander
81 teaspoon turmeric
91 teaspoon allspice
101/2 teaspoon cinnamon
111/4 teaspoon cayenne
12Salt and black pepper
13Pita, hummus, tabbouleh, pickled turnips for serving

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Instructions

1
Combine olive oil, garlic, lemon juice, and all spices in a large bowl. Add lamb strips and toss to coat every surface. Marinate at least 2 hours or overnight in the refrigerator.
2
Heat a large cast-iron skillet or grill pan over very high heat until smoking. Cook lamb in a single layer without stirring for 3–4 minutes until charred on the bottom. Toss and cook another 2–3 minutes until cooked through but still juicy. The charred edges are the best part.
3
Pile on a serving platter. Serve with warm pita, creamy hummus, fresh tabbouleh, pickled turnips, and a drizzle of tahini sauce.