Shawarma (Middle Eastern Roast Lamb Or Turkey)SHAWARMA (MIDDLE EASTERN ROAST 
LAMB OR TURKEY)
Source: "The World of Jewish Entertaining" by Gil Marks P.167
Yield: 10 servings
  2 cloves garlic, crushed 
  1 tablespoon salt 
  1/2 teaspoon ground black pepper 
  1/2 teaspoon ground cinnamon or cumin 
  1/8 teaspoon grated nutmeg 
  1/8 teaspoon ground cloves 
  Pinch of cayenne pepper 
  1/4 cup water 
  2 tablespoons fresh lemon juice 
  1 tablespoon white vinegar 
  1 tablespoon olive oil 
  1 small onion, chopped (about 1/4 cup) 
  1/2 lemon, sliced 
  5 pounds lamb shoulder or turkey, cut into 1/4-inch-thick slices 
1. Combine the garlic, salt, black pepper, cinnamon, nutmeg, cloves, and 
cayenne. Stir in the water, lemon juice, vinegar, oil, onion and lemon slices. 
Rub the marinade over the meat, place in the refrigerator and let stand 
overnight.
2. Remove meat from the refrigerator and let come to room temperature.
3. Preheat an outdoor grill, preferable with a rotisserie, or an electric 
rotisserie.
4. Stack the slices of meat, placing the larger pieces on the bottom, on a spit. 
Place the spit on the rotisserie or grill and roast.
5. As the exterior of the meat browns, slice it off across the outside, cutting 
through all the layers to create shreds. Return the spit to the grill and 
continue browning and slicing the cooked meat.
Wrap the strips of meat in lavash or stuff into a pita, adding, if desired, any 
combination of shredded lettuce, chopped tomatoes, chopped onions and pitted 
olives.