Lamb Shawarma

Marinate the lamb with yogurt, garlic, cumin, paprika, turmeric, cinnamon, olive oil, salt, and black pepper for at least 1 hour or overnight.

Chop the tomato and cucumber into small pieces.

Shred the lettuce.

Preheat the grill or oven to high heat.

Remove the lamb from the marinade and let it come to room temperature.

Place the lamb on the grill or in the oven and cook for about 25-30 minutes, turning occasionally, until the meat is well-browned and cooked through.

Let the lamb rest for 5-10 minutes before slicing it thinly.

Warm the pita bread on the grill or in a dry pan for a minute on each side.

Assemble the shawarma by placing sliced lamb on the pita, then topping it with chopped tomato, cucumber, shredded lettuce, and a drizzle of tahini sauce.

Roll the pita and serve immediately.