Lamb Shawarma

Instructions Mix the olive oil with the garlic, lemon juice, cumin, cardamom, red pepper, ½ teaspoon of black pepper and 1 tablespoons of salt. Rub the marinade on the lamb. Refrigerate for 3 days.Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.Using 3-4 Big Green Egg Bamboo skewers, skewer the lamb to one large tower. Use the onion halves on the top and bottom so it will stand on a roasting pan.Roast the lamb until an instant-read thermometer inserted into the thickest part of the meat registers 145°, about 1 hour. Transfer the lamb to a carving board and let rest for 10 minutes.Coat the pita bread with olive oil and toast for about 5 minutes.Thinly slice the lamb across the grain and serve with the Yogurt-Tahini Sauce and Pita Bread.