Homemade Lamb Shawarma Recipe with Spiced Yogurt Marinade

Make flavourful lamb shawarma at home with thinly sliced lamb, a simple yogurt-and-lemon marinade, and a very hot pan. Combine olive oil, lemon juice, minced garlic, plain yogurt, salt, cumin, paprika, coriander, black pepper, cinnamon and allspice. Coat 1½ lb of lamb thoroughly, then refrigerate for at least four hours or overnight. Cook the lamb in small batches over high heat until the edges are well browned and the meat is fully cooked. Avoid overcrowding the pan, as this can make the lamb steam instead of caramelise. A shawarma grill can also be used if available. Warm pita bread and fill it with the cooked lamb, sliced tomato, cucumber, pickles and fresh parsley. Finish with garlic sauce or plain yogurt, fold and serve hot. Thin slicing, enough marinating time and high-heat cooking are the keys to tender, tasty shawarma.

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