Coat the slices of the lamb in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, cardamom, garlic, salt and black pepper, cover and marinate in the fridge 2–12 hours.
BowlRefrigerator
2
Heat a grill pan pan over high heat.
⚙ Greased Flat PanStoveGrill pan
3
Grill the slices of the lamb 3 minutes per side, until charred and cooked through.
Stove
4
Transfer the lamb to a cutting board, let rest 5 minutes and slice into thin strips.
KnifeCutting board
5
Serve immediately in a warm pita with hummus, tahini, chopped salad and pickles.
410calories
28 gprotein
2 gcarbs
32 gfat
● protein 27%● carbs 2%● fat 70%
Per serving (171 g), of 4 servings
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
🔧 Tools needed (6) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
