Lamb Shawarma Pitas with Pickled Onion

Lamb shawarma pitas layered with quick-pickled red onion and cool yogurt, ready in about 30 minutes with an easy stovetop sear.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb lamb strips
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 red onion
• 2 tbsp vinegar
• 0.5 cup plain yogurt
• 4 pitas
• 1 tbsp olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Thinly slice the red onion. Place it in a heatproof bowl, pour the vinegar over it, and let it stand for at least 15 minutes, stirring once. (about 15 min)
2. Pat the lamb strips dry. Toss them with cumin, coriander, paprika, salt, and pepper. (about 2 min)
3. Heat the olive oil in a large skillet over medium-high heat. Add the lamb in a single layer and sear for 5 to 7 minutes, turning occasionally, until browned and the thickest strip reaches 145°F (63°C). Rest for 3 minutes. (about 10 min) — Medium-high heat; 145°F (63°C)
4. Warm the pitas in the skillet for about 30 seconds per side. (about 2 min) — Medium heat
5. Fill each warm pita with lamb, pickled onion, and yogurt. (about 2 min)