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If you’ve eaten a lamb shawarma from a Mediterranean restaurant, you might think it’s too complicated to make at home. I’m here to convince you otherwise! Every component of these pita bread sandwiches is simple to make and delicious on its own, but combine them and you’ll have a spectacularly delicious meal.

Ingredients:

4 homemade pita breads
4 large green leaf lettuce leaves
1 recipe Tzatziki Sauce
1 recipe Quick Pickled Red Onions
1 recipe Easy Cumin Lamb
4 ounces feta cheese crumbled

Instructions:
One Day Ahead:

1. If making homemade pita bread, make dough and refrigerate.

2. Drain yogurt and cucumber as directed in steps 1 and 2 of Tzatziki recipe.

3. Make Quick Pickled Red Onions.

The Day Of:

1. Roll out and bake pita breads as instructed in recipe.

2. Finish Tzatziki sauce.

3. Prepare Easy Cumin Lamb.

4. To Assemble Lamb Shawarmas:
Place one lettuce leaf on a pita bread. Spread with a generous amount of tzatziki and top with several rings of pickled red onion. Top with 1/4 of the cumin lamb and sprinkle with 1/4 of the feta cheese. Repeat with remaining pita breads and serve.

This recipe taken from here.

"Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef."

Ingredients:

2 cups plain yogurt
1/4 cup distilled white vinegar
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
2 bay leaf
3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
2 tablespoons olive oil
8 (8 inch) pita bread rounds
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 bunch fresh mint leaves

Directions:

1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

This recipe taken from here.

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 thyme sprigs
6 (7-inch) pitas Yogurt-Tahini Dip
1/2 cup red onion slices, separated into rings
1/4 cup chopped fresh mint
12 (1/4-inch-thick) slices tomato, halved
3 gherkin pickles, thinly sliced lengthwise

Directions:

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; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.

2. Preheat oven to 350°.

3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.

4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.

This recipe taken from here.