Shawarma Lahem

julietaboulie.com

Don McQuaig

subheading: MARINADE:

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

1 tablespoon ground allspice

11⁄2 teaspoons ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon ground cloves

1⁄2 teaspoon ground cardamom

11⁄2 tablespoons sumac spice

1 cup extra-virgin olive oil

1⁄3 cup red wine vinegar

1⁄2 cup freshly squeezed lemon juice

subheading: MEAT:

One 4- to 5-pound boneless or bone-in leg of lamb

5 garlic cloves, halved lengthwise

subheading: ROASTED VEGETABLES:

1 large yellow onion, quartered

1 large red onion, quartered

1 large shallot, quartered

subheading: TOPPINGS:

2 large red bell peppers

1⁄2 cup plus 1 tablespoon extra-virgin olive oil

11⁄4 teaspoons sea salt

2 large Vidalia onions, thinly sliced

3 vine-ripened garden tomatoes, thinly sliced

1 small bunch fresh flat-leaf parsley leaves, coarsely chopped

1 small bunch fresh mint leaves, coarsely chopped

Tahini Dressing

6 small Khebez Arabi, or large pita pockets, for serving

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