Lamb Shawarma Fajitas Ingredients Lamb Sirloin - about 8 oz, Pichana Cut is preferred Salt Pepper Minor’s Shawarma Sauce Olive Oil Orange Juice Soy Sauce Honey Red, Yellow, and Orange Bell Peppers Yellow onion Ground Sumac Smoked Paprika Roma Tomatoes Garlic Cloves White Onion Limes Cilantro Avocado Sour Cream Mayo Sugar Flour Tortillas and White Corn Tortillas (6”) Queso Fresco – for garnish Build It Marinate the lamb. Combine salt, pepper, Minor’s Shawarma Sauce, olive oil, orange juice, soy sauce, and honey. Add marinade and lamb to a zip lock bag, marinate 2-4 hours. Make the salsa. Quarter and char the roma tomatoes, onion, and garlic until blistered & softened. Add charred tomatoes, onions, garlic to a blender along with Minor’s Shawarma Sauce, lime juice, and cilantro. Make the crema. Place avocados in a food processor along with the lime juice, salt, and sugar. Puree until smooth. Add the mayo and sour cream and puree until the crema is evenly combined. Sumac spiced peppers and onions. Heat the olive oil in a large cast iron skillet over a medium high heat. Add the peppers and onions, sauté for 6 to 8 minutes until softened and lightly charred at the edges. Season with sumac, salt, pepper, and paprika. Mix. Grill the lamb. Preheat the grill to a high heat. Sear the lamb pichana all over until each side has a nice char, especially the fat on top. Reduce the temperature of the grill to a medium low heat and slowly cook the lamb until it reaches your desired doneness. Allow the lamb to rest for at least 10 minutes before slicing. Garnish with cilantro and lime and queso fresco. Share this recipe: More Like This Up and Coming New-Wave Nachos Ingredients Hand Pies In Any Language Global Flavors Travel the World with Sandwiches Box It Up! Flavor-packed Dishes, Anywhere They Want It
