Lamb Shawarma

Ingredients

• 1 teaspoon cayenne pepper 
• 2 cloves garlic minced
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground cumin 
• 0.8 teaspoon mace 
• 0.1 teaspoon ground nutmeg 
• 0.5 teaspoon ground pepper black
• 5 pounds lamb shoulder boneless cut into 1/4-inch-thick strips
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 0.5 cup yogurt plain
• 1 tablespoon salt 
• 0.3 cup water 
• 1 tablespoon distilled vinegar white

Equipment

• bowl
• frying pan
• whisk
• mixing bowl
• plastic wrap

Directions

1. Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl.
2. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended.
3. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
4. Heat a large skillet over high heat. 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.