Homemade Lamb Shawarma – Gluten-free version

👨‍🍳 Method

1. 1
   Coat the slices of the lamb in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, ginger, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour.

   BowlRefrigerator
2. 2
   Heat the pan over high heat with a little oil and fry the onion until golden and crisp at the edges. Transfer to a plate.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the lamb and fry 8–10 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. 4
   Return the onion in the last minute and stir.
5. 5
   Heat a dry pan over medium heat, and warm the gluten-free bread in it.

   ⚙ Greased Flat PanStoveFrying pan
6. 6
   Serve immediately in gluten-free bread with tahini and salad.