Lamb Shawarma

• 0.5 cup plain yoghurt
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. distilled white vinegar
• 1 Tbsp. olive oil
• 0.25 cup chopped onion
• 2 cloves garlic, minced
• 0.5 Tbsp. salt
• 0.25 tsp. ground black pepper
• 0.25 tsp. ground cumin
• 0.25 tsp. ground coriander
• 0.125 tsp. ground nutmeg
• 0.125 tsp. ground cloves
• 0.25 tsp. ground mace
• 0.25 tsp. cayenne pepper
• 2 lb. lamb round-bone shoulder chops
• 2 Tbsp. vegetable oil

Cut the lamb into finger-sized strips.

Place the yoghurt, lemon juice, vinegar, olive oil, onion, and garlic in a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with wax paper and marinate in the refrigerator 12–24 hours (the longer the better).

Heat a large skillet over high heat and add the oil, continuing to heat until the oil shimmers. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Serve with flatbread, lettuce, coleslaw, diced cucumber, sliced tomatoes, or tzatiki, and harissa.