Sheet Pan Lamb Shawarma

Step 1

Set the oven to 425°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

Step 2

Place the lamb on a cutting board and slice it lengthwise (along the grain) into strips about 1/4 inch thick, like slicing a loaf of bread.

Step 3

In a small bowl, mix together the cumin, paprika, garlic powder, 3 tablespoons olive oil, 2 tablespoons lemon juice, and a pinch of salt and pepper.

Step 4

Spread the lamb strips in a single layer across a sheet pan so no pieces touch or overlap.

Step 5

Pour the spice mixture over the lamb and use your hands or tongs to toss gently until every strip is coated, about 1 minute.

Step 6

Slide the pan into the oven and roast for 12–14 minutes until the lamb is cooked through and the edges are dark brown and crispy.

Step 7

While the lamb cooks, whisk the tahini with 2 tablespoons water and a pinch of salt until it reaches a pourable consistency, like thick cream.

Step 8

Warm the pita bread by placing it directly over a gas flame for 10 seconds per side, or wrap it in foil and warm it in the oven while the lamb finishes.

Step 9

Lay one warm pita on a plate and drizzle 2 tablespoons of tahini sauce down the center.

Step 10

Divide the roasted lamb between the two pitas, piling it on top of the sauce.