Coat the strips of the lamb in a mixture of the olive oil, lemon juice, cumin, paprika, hot paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour.
BowlRefrigerator
2
Heat a grill pan pan over high heat.
⚙ Greased Flat PanStoveGrill pan
3
Add the lamb and fry 4–5 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
⚙ Adding to the hot fat and fryingStoveFrying pan
💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Halve the buns, spread in them the tahini, arrange in them the shawarma and the tomatoes and cabbage and serve immediately.
738calories
38 gprotein
54 gcarbs
39 gfat
● protein 21%● carbs 30%● fat 49%
Per serving (582 g), of 4 servings
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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)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Bowl· Also works: Pot (None)
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