Shawarma (Lamb Pitas)

Ingredients

• 1 1/2 pounds boned leg of lamb
• 2 cups thinly sliced onion
• 1/3 cup fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 5 thyme sprigs
• 6 (7-inch) pitas
• Yogurt-Tahini Dip
• 1/2 cup red onion slices, separated into rings
• 1/4 cup chopped fresh mint
• 12 (1/4-inch-thick) slices tomato, halved
• 3 gherkin pickles, thinly sliced lengthwise

Preparation

1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.
2. Preheat oven to 350°.
3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.
4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.