Ras El Hanout Marinated Lamb Shawarma with Red Pepper-Walnut Tahini Sauce

Deselect All

Ras El Hanout Marinade and Lamb:

1/2 cup canola oil

1/4 cup red wine vinegar 

1 teaspoon ground cardamom 

1 teaspoon ground coriander 

1 teaspoon ground ginger 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/4 teaspoon ground allspice 

1/4 teaspoon ground cloves 

Pinch of saffron 

8 cloves garlic, chopped 

1/2 red onion, roughly chopped 

Kosher salt and freshly ground black pepper

1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds) 

1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds)

Red Pepper-Walnut Tahini Sauce:

3/4 cup toasted walnuts, chopped

1/4 cup tahini 

1/4 cup Greek yogurt 

2 tablespoons red wine vinegar 

1/2 teaspoon ground cumin 

1/8 teaspoon cayenne powder 

4 red bell peppers, grilled, peeled, seeded and chopped 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Syrian pita bread, lightly grilled to warm through, for serving