Lamb Shawarma (Shredded)

Make my lamb shawarma and enjoy Middle Eastern street food at home. Slow-roasted lamb is shredded and piled with veggies in a pita.

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5 lb lamb shoulder, bone in
2 red onions, sliced
3 cups chicken stock

Paste/Marinade
1 red onion quartered
8 cloves garlic
2 tbsp ginger paste (or index finger piece of ginger, peeled, roughly chopped)
1/2 cup cilantro, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
1 1/2 tbsp ground cumin
2 tsp each smoked paprika
2 tsp ground turmeric
2 tsp ground cinnamon
1 tsp cayenne powder
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup apple cider vinegar
1/4 cup olive oil

Serve
tahini yogurt sauce
red shatta sauce
3 Persian cucumbers, sliced
2 roma tomatoes, thinly sliced
1 red onion, thinly sliced
2 lemons, quartered
parsley leaves
8 pita breads

Instructions

Paste/Marinade
Place the onion, garlic and ginger into a food processor and process until finely minced. Add the cilantro, parsley, spices, salt, pepper, vinegar, oil then pulse to form a coarse paste, then transfer to a non-metallic container large enough to hold the lamb.

Pat lamb dry and pierce all over with a small, sharp knife. Smear spice paste and coat generously all over. Cover and marinate, refrigerated, overnight.

Take lamb out of fridge 1 hour before roasting. Preheat oven to 325°F.

Spread the 2 red onion slices on bottom of large roasting pan. Place the lamb and paste/marinade on top and pour chicken stock into pan. Cover tightly with foil and bake for 4 hours.

Remove and discard the foil and bake for a further 1 hour, then turn heat to 350°F and bake 30 minutes more.

The lamb is ready when it is tender and easily pulls away from the bone. Set aside to cool slightly, about 15 minutes and roughly shred the meat directly in the pan with forks.

Serve the shredded lamb in warm pita with tahini yogurt sauce, red shatta, sliced cucumber, tomato, onion and parsley. Squeeze lemon on top of Lamb Shawarma sandwiches.

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