Shawarma

• 2 lbs lamb stew meat
• 3 garlic cloves, minced
• 34 teaspoon mace
• 34 teaspoon salt
• 12 teaspoon cayenne pepper
• 12 teaspoon paprika
• 12 teaspoon cinnamon
• 12 teaspoon cumin
• 12 lemon, juiced
• 12 cup yogurt
• 12 garlic clove, minced
• 1 tablespoon lemon juice
• 1 pinch salt
• 2 tablespoons tahini
• 2 tablespoons cold water
• 13 cup fresh parsley
• 1 tablespoon olive oil
• salt and pepper
• 1 medium tomatoes, chopped
• 1 cucumber, chopped
• 1 small onion, chopped
• 3 -4 pita bread

1. Cube lamb into approximately 2 inch cubes.
2. Combine marinade ingredients, mix with meat & place in the refrigerator to marinade 12 - 24 hrs.
3. Broil meat on foil lined pan about 5 minutes per side (should still have a little pink in the center, when done).
4. Mix Tahini dressing ingredients while meat is cooking.
5. Tahini & water are 1:1 ratio.
6. Salt & lemon are to taste.
7. Once meat is cool, chop, then add 1 T olive oil, parsley, dash of.
8. hot sauce, salt & pepper to taste.
9. Mix well.
10. In a dry, hot skillet, warm meat.
11. Place meat in pitas with a little dressing drizzled over.
12. Garnish with chopped tomato, chopped cucumber, & a little onion, if desired.
13. Prep time includes marinade time in the refrigerator.

meat, garlic, mace, salt, cayenne pepper, paprika, cinnamon, cumin, lemon, yogurt, garlic, lemon juice, salt, tahini, cold water, parsley, olive oil, salt, tomatoes, cucumber, onion

Taken from www.food.com/recipe/shawarma-381154 (may not work)