Lamb Shawarma

Ingredients - Serves 4
2lb (1 kg) lamb fillet
100g fat
1/4 cup each vinegar and olive oil
8 teaspoons of Lebanese spice mixture (see recipe)

Cut the lamb fillet into thin strips (1/2 cm)
Cut the fat into thin strips too.
Mix the seasoning together with the vinegar and the olive oil.
Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
Serve with Tahini sauce and salad.

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