Ras El Hanout Marinated Lamb Shawarma with Red Pepper-Walnut Tahini Sauce

Ingredients

• 0.5 cup canola oil 
• 0.1 teaspoon cayenne powder 
• 8 cloves garlic chopped
• 0.3 cup greek yogurt 
• 0.3 teaspoon ground allspice 
• 1 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 8 servings kosher salt and pepper black freshly ground
• 4 pounds leg of lamb boneless trimmed
• 8 servings syrian pita bread for serving
• 4  bell peppers red peeled seeded chopped
• 0.5  onion red roughly chopped
• 0.3 cup red wine vinegar 
• 2 tablespoons red wine vinegar 
• 1 pinch saffron threads 
• 0.3 cup tahini 
• 0.8 cup walnuts toasted chopped

Equipment

• food processor
• blender
• grill
• kitchen thermometer

Directions

1. Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth.
2. Place the lamb in a dish large enough to hold the lamb and the marinade.
3. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
4. Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.
5. Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.
6. Heat a charcoal grill for indirect heat.
7. Remove the lamb from the marinade and pat dry.
8. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes.
9. Remove from the grill and let rest for 15 minutes.
10. Slice into paper-thin slices across the grain.
11. Place several slices of the meat in each pita and drizzle with the red pepper sauce.