Grilled Lamb Shwarma

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 lemons, juice of
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon aleppo pepper (or 1/2 t. crushed red pepper)
• 1 1/2 t.kosher salt, plus more for seasoning later
• 1 teaspoon fresh ground black pepper, plus more for seasoning later
• 6 -7 lbs butterflied leg of lamb
• 2 orange bell peppers, cut into 1/4 inch strips
• 1 yellow bell pepper, cut into 1/4 inch strips
• 3 medium red onions, thinly sliced
• pita bread, for serving (either store-bought or homemade)
• Yogurt-Tahini Sauce
• 1/4 cup tahini paste, at room temperature
• 1/2 lemon, juice of
• 1 tablespoon extra-virgin olive oil
• 2 cups plain yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon aleppo pepper (or freshly ground black pepper)
• salt, to taste
• 1 tablespoon parsley, finely chopped (for garnish)

1. Mix 1/2 cup of oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper (or crushed red pepper), 1 t. of black pepper and 1 1/2 T. of salt.
2. Set the lamb on a rimmed baking sheet and coat it with the marinade. Cover and refrigerate overnight or up to 3 days. The longer it marinates, the more flavorful and tender the meat.
3. On the day of grilling, you can go ahead and make the Yogurt-Tahini Sauce:.
4. Blend the tahini paste, lemon juice and olive oil, in a food processor, until smooth. Add the yogurt and blend the mixture completely. Scrape the tahini sauce into a bowl; stir in the cumin and pepper. Season with salt, to taste. Garnish with parsley.
5. Preheat a grill - medium-high heat.
6. In a large skillet, heat 1 T. of oil over medium-low , and add the bell peppers. Cover and cook for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. Transfer this to a serving bowl.
7. Heat the remaining 1 T. of oil in the same skillet and add the onions. Cook over medium heat, stirring occasionally until the onions are lightly browned - about 10 minutes. Season with salt and pepper to taste. Tranfer the onions to a different serving bowl.
8. Grill the leg of lamb over medium-high heat, turning often, until an instant read thermometer (inserted into the thickest part of the meat) reads 130 degrees F. for medium-rare. This should take approximately 25 minutes.
9. Transfer the lamb to a cutting board and let it rest for about 10 minutes. This is very important! Then, thinly slice the lamb across the grain and serve with the peppers, onions, yogurt-tahini sauce and pita bread.

extravirgin olive oil, garlic, lemons, ground cumin, ground cardamom, aleppo pepper, salt, fresh ground black pepper, lamb, orange bell peppers, yellow bell pepper, red onions, pita bread, tahini sauce, tahini paste, lemon, extravirgin olive oil, plain yogurt, ground cumin, aleppo pepper, salt, parsley

Taken from www.food.com/recipe/grilled-lamb-shwarma-428342 (may not work)