How to make it

  • Place the lamb in a large bowl. Stir the spices together in a small bowl and sprinkle with enough to coat both sides of the lamb (the remaining spice mixture can be stored in a cool, dark, dry cupboard for up to 6 months). Heat olive oil in a large skillet, add the lamb, and cook until warmed through. Serve in warmed pita bread with the Tomato Jam and Shawarma Sauce.

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