Grilled Lamb Shwarma
"Shwarma, thin slices of roasted meat and condiments that are often wrapped in a pita, is a popular street food throughout the Middle East. Chris Hanna loves making shwarma for casual parties. In fact, she once prepared it for 30 people to inaugurate her outdoor kitchen. Rather than roasting meat on a spit in the traditional style, Hanna simply grills a butterflied leg of lamb. The lamb should sit overnight in a spicy, garlicky marinade before grilling, though three days would be ideal...."
INGREDIENTS
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1/2 cup plus 2 tablespoons extra-virgin olive oil
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6 garlic cloves, minced
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Juice of 2 lemons
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1 tablespoon ground cumin
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1 tablespoon ground cardamom
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1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper
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Freshly ground black pepper
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Kosher salt
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One 6- to 7-pound butterflied leg of lamb
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2 orange bell peppers, cut into 1/4-inch strips
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1 yellow bell pepper, cut into 1/4-inch strips
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3 medium red onions, thinly sliced
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Yogurt-Tahini Sauce and Syrian Pita Bread, for serving
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