SHAWARMA IN ENGLISH RECIPES

Steps:

• Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
• Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
• Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

Steps:

• For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
• For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
• For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
• Prepare a grill for medium heat and oil the grill grates.
• Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
• For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!