Shawarma lamb

Method

1. 1 Slice the lamb into thin slices (4 mm thick) and marinate with vinegar, baharat, and minced onion for 12 hours.
2. 2 Arrange slices of meat and fat alternately on thick skewers to form a compact block; each layer of fat between the meat layers is how the shawarma's rotating mechanism automatically applies grease as it spins.
3. 3 Bake at 230 degrees for 35 minutes, rotating the meat four times.
4. 4 Slice thinly along the charred outer surface, and continue grilling the inside for another 8 minutes.
5. 5 Wrapped in a warm pita bread roll with sesame dressing, tomatoes, parsley, and sumac.

With an appliance

• Air fryer 50 min

  Replace steps 3-4: spray oil around the core of the meat, use a 245°C steam oven for 23 minutes and rotate the core at minute 11; after the first cut, bake the core for an additional 6 minutes. This is faster than a 14-minute oven, but the core must be smaller to fit in the oven.