My Home-Style Lamb Shawarma

By Food52
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1 teaspoon sumac

2 teaspoons cumin

4 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

2 tablespoons brown sugar

3 pounds lamb leg, deboned and butterflied

1 green bell pepper

3 garlic cloves, sliced thinly

2 carrots, peeled and sliced

1/2 cup water

1/2 cup rice wine vinegar

1 tablespoon sugar

1 teaspoon salt


1 serrano chili pepper

1/2 cup parsley

1/2 cup cilantro

2 garlic cloves

4 tablespoons vegetable oil

1 tablespoon water

1 teaspoon lemon juice

1/4 teaspoon cumin

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

lettuce, chopped

1 tomato, chopped

1/2 cucumber, cut into small chunks

pita breads (freshest you can find)

Tahini or Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner

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