Levantine Lamb Shawarma Bowl with Sumac Chickpeas, Pumpkin Seeds and Tahini

Preparación

1. 01

   In a small bowl, toss the lamb slices with the cumin, coriander, half the sumac, half the salt, the black pepper, and 1/2 tbsp olive oil. Let sit 5 minutes while you prep the rest.

2. 02

   Toast the pumpkin seeds in a dry small skillet over medium heat for 90 seconds, shaking the pan, until they pop and turn fragrant. Transfer to a small bowl.

3. 03

   In the same skillet, warm 1/2 tbsp olive oil over medium heat. Add the chickpeas, the minced garlic, and the remaining sumac. Toss for 3 minutes until the chickpeas are warmed through and lightly crisped at the edges. Transfer to a wide shallow bowl.

4. 04

   Wipe the skillet, then heat over medium-high heat until very hot. Sear the marinated lamb in a single layer for 90 seconds per side, until browned outside and just pink inside. Transfer to a board to rest.

5. 05

   In a small cup, whisk the tahini with half the lemon juice, 1 tbsp warm water, the remaining salt, and the remaining olive oil until creamy. Loosen with another teaspoon of water if needed.

6. 06

   Add the cucumber and tomato to the bowl with the chickpeas. Toss with the remaining lemon juice.

7. 07

   Top with the seared lamb, drizzle the tahini sauce over, and finish with the toasted pumpkin seeds, parsley, and torn mint.