Middle Eastern Shawarma

Marinate thinly sliced meat (lamb, beef, or chicken) in a blend of cumin, coriander, garlic, lemon juice, and olive oil.

Slowly roast the meat on a vertical spit or sear in a very hot pan until the edges are crispy.

Carve the meat into thin, succulent shavings.

Warm a pita or flatbread and spread with hummus or garlic sauce (toum).

Lay the meat over the bread and add sliced tomatoes, onions, and pickles.

Drizzle with tahini sauce and sprinkle with fresh parsley.

Roll tightly in paper and serve hot.