Lamb Shawarma

This is a favorite! It is one of those recipes with a recipe within - the author calls for her Lebanese Seven Spice Seasoning quite a bit through out the book so you might as well make a batch. It certainly elevated this dish. I marinated beef filets (no lamb in the fridge) for around 4-5 hours and the flavor was delicious and unmistakably Middle Eastern. I added the lemon (plus a little extra) as called for to the meat while still in the skillet and deglazed as much of the flavorful marinade/sauce as possible. Served with tahini, and garlic sauce on a pita, along side Loubieh (stewed green beans and tomatoes).