⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 lb Lamb leg or shoulder, sliced into 1-inch pieces
• 1/2 cup Chermoula paste
• 2 tbsp Harissa paste
• 2 tbsp Olive oil
• 1 tsp Salt
• 4 Pita bread
• 1/4 cup Hummus or Tahini
• 1/2 cup Chopped tomatoes, cucumbers, onions, and parsley

📖 Instructions

1. First, let's tackle the marinade. In a large bowl, combine the lamb with half of the chermoula paste, a tablespoon of olive oil, and a pinch of salt. Make sure each piece of lamb is fully coated with the marinade. Cover and let it sit in the fridge for at least 2 hours, preferably overnight. The longer it marinates, the more flavorful it becomes; trust me on this one. Remember to take it out of the fridge about 30 minutes before cooking for best results!
2. Now for the harissa paste. If you're using store-bought, skip this step! If making your own, combine all the ingredients in a food processor until you achieve a smooth paste, scraping down the sides as needed. It should be vibrant in color and full of flavor. If you want a less spicy version, just skip the chili flakes...or at least half of them!
3. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Once the oil is hot, add the marinated lamb. Sear the lamb until browned on all sides, about 3-4 minutes per side. Make sure you get a nice sear, it is essential for good flavor and texture, don't rush it, it's worth the time!. Don't overcrowd the skillet; work in batches to ensure proper browning.
4. Once the lamb is seared, reduce the heat to low and continue cooking until it reaches an internal temperature of 145°F (63°C), about 10-15 minutes, depending on the thickness of the lamb. Use a meat thermometer to check. Seriously, use a thermometer to make sure it is perfectly cooked to avoid salmonella!
5. While the lamb is cooking, warm the pita bread. You can do this in a pan, oven, or microwave – whatever works for you. The goal is warm and soft, not charred or dry!
6. Now, let's assemble the shawarma. Slice the cooked lamb thinly against the grain. Spread the remaining chermoula paste on the pita bread. Add the sliced lamb, along with your favorite toppings like hummus, tahini, chopped tomatoes, cucumbers, onions, and parsley. I'm particularly fond of adding a generous dollop of hummus.
7. Serve immediately and enjoy! Pair this with a refreshing beverage, like mint tea or a light beer. You've earned it. This is such a rewarding recipe to make, I hope you love it as much as I do! Let me know in the comments how yours turned out!

📝 Notes

• For the best chermoula, use fresh herbs! You can find chermoula paste at many Middle Eastern grocery stores, or make your own.
• Don't overcook the lamb! Use a meat thermometer to ensure it's cooked to a safe internal temperature.
• If you want a milder shawarma, use half the amount of harissa paste or even leave it out completely