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Shawarma

Source: Cooking Light-10/00





List of Ingredients



• 1 1/2 pounds boned leg of lamb
  
• 2 cups thinly sliced onion
  
• 1/3 cup fresh lemon juice
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground allspice
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon salt
  
• 5 sprigs thyme
  
• 6 (7") pitas
  
• Yogurt-Tahini Dip (see recipe)
  
• 1/2 cup red onion slices
  
• 1/4 cup chopped fresh mint
  
• 12 (1/4-inch-thick) slices tomato, halved
  
• 3 gherkin pickles, thinnly sliced lengthwise
  






Instructions



1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; sesl. Marinate in refrigerator 2 hours, turning occasionally. Remove from bag; discard marinade.
   
   
2. Preheat oven to 350 degrees F.
   
3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350 degrees for 1 hour or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). Let stand 15 minutes. Slice lengthwise into thin strips.
   
   
4. Spread each pita with about 2 1/2 tablespoon Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.
   
   
5. 397 cal, 10.7 g fat, 32.8 g pro, 42.1 g carb, 75 mg chol, 1117 mg sod.
   
6. Servings: 6