Grilled Lamb Shwarma - cooking recipe

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 lemons, juice of
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 teaspoon aleppo pepper (or 1/2 t. crushed red pepper)
1 1/2 t.kosher salt, plus more for seasoning later
1 teaspoon fresh ground black pepper, plus more for seasoning later
6 -7 lbs butterflied leg of lamb
2 orange bell peppers, cut into 1/4 inch strips
1 yellow bell pepper, cut into 1/4 inch strips
3 medium red onions, thinly sliced
pita bread, for serving (either store-bought or homemade)
Yogurt-Tahini Sauce
1/4 cup tahini paste, at room temperature
1/2 lemon, juice of
1 tablespoon extra-virgin olive oil
2 cups plain yogurt
1 teaspoon ground cumin
1/2 teaspoon aleppo pepper (or freshly ground black pepper)
salt, to taste
1 tablespoon parsley, finely chopped (for garnish)

Preparation

Mix 1/2 cup of oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper (or crushed red pepper), 1 t. of black pepper and 1 1/2 T. of salt.
Set the lamb on a rimmed baking sheet and coat it with the marinade. Cover and refrigerate overnight or up to 3 days. The longer it marinates, the more flavorful and tender the meat.
On the day of grilling, you can go ahead and make the Yogurt-Tahini Sauce:.
Blend the tahini paste, lemon juice and olive oil, in a food processor, until smooth. Add the yogurt and blend the mixture completely. Scrape the tahini sauce into a bowl; stir in the cumin and pepper. Season with salt, to taste. Garnish with parsley.
Preheat a grill - medium-high heat.
In a large skillet, heat 1 T. of oil over medium-low , and add the bell peppers. Cover and cook for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. Transfer this to a serving bowl.
Heat the remaining 1 T. of oil in the same skillet and add the onions. Cook over medium heat, stirring occasionally until the onions are lightly browned - about 10 minutes. Season with salt and pepper to taste. Tranfer the onions to a different serving bowl.
Grill the leg of lamb over medium-high heat, turning often, until an instant read thermometer (inserted into the thickest part of the meat) reads 130 degrees F. for medium-rare. This should take approximately 25 minutes.
Transfer the lamb to a cutting board and let it rest for about 10 minutes. This is very important! Then, thinly slice the lamb across the grain and serve with the peppers, onions, yogurt-tahini sauce and pita bread.