Lamb shawarma

Method

Combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cayenne, black pepper, and salt in a large bowl, then add the sliced lamb and toss to coat thoroughly. Cover and marinate for at least 2 hours, or preferably overnight in the refrigerator. Heat a large frying pan or griddle over high heat and cook the marinated lamb in batches for 3-4 minutes until charred and cooked through, setting aside on a warm plate. In the same pan, quickly warm the sliced onions for 1-2 minutes. Warm the flatbreads briefly, then spread with hummus and tahini, fill with lamb, onions, tomatoes, and cucumber, and garnish generously with fresh parsley and mint before serving.