Shawarma

Method

Combine yoghurt, lemon juice, minced garlic, cumin, coriander, paprika, cayenne, black pepper, salt, and olive oil in a bowl to create the marinade. Add the lamb slices and coat thoroughly, then refrigerate for at least 4 hours or overnight for optimal flavour. Heat a large skillet or griddle over high heat until very hot, then cook the marinated lamb in batches for 3-4 minutes per side until the edges are charred and meat is cooked through. Warm the pitta bread in a dry pan or over a flame for 30 seconds each side. Assemble by placing warm pitta on a plate, topping with cooked shawarma meat, fresh tomato and onion slices, pickled turnips, and a generous dollop of garlic sauce (toum), then fold and serve immediately.