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

Total Time:
5 hr 35 min
Prep:
20 min
Inactive:
4 hr 45 min
Cook:
30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 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)
  • 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
  • Syrian pita bread, lightly grilled to warm through, for serving
Directions
  • For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth.

  • Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

  • For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.

  • Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.

  • Heat a charcoal grill for indirect heat.

  • Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes.

  • Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.


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