Makes 4 servings
2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, minced
3 tablespoons freshly squeezed lemon juice, divided
2 tablespoons extra-virgin olive oil
1 pound lamb shoulder, fat trimmed, and meat thinly sliced
1 onion, halved and cut into slivers
1/2 cup tahini
1/2 cup mayonnaise
Hot sauce, tomatoes, cucumbers, rice, and/or warmed pita for serving
In a large bowl, mix together the cumin, oregano, half of the garlic, 1 tablespoon lemon juice, and the olive oil. Add the onions and lamb and mix well to combine. Let the lamb marinate for 20 minutes.
Meanwhile, in a small food processor or blender, mix together the mayonnaise, tahini, 2 tablespoons lemon juice, and the remaining garlic. Mix until smooth. Blend in 1/2 cup of water and mix until well combined and smooth. Season to taste with salt.
Heat a large skillet over high heat. Working in batches, cook the lamb and onions until tender and slightly charred, about 6 minutes per batch. Serve the lamb over rice with warm pitas, tomatoes, cucumber, hot sauce, and the tahini sauce if desired.