📖 Instructions

1. First, let's tackle the potatoes! Preheat your oven to 400°F (200°C). Scrub about 1.5 lbs of small Yukon gold potatoes, then halve or quarter them depending on size—I like them bite-sized! Toss them with 2 tablespoons of olive oil, 1 tablespoon of za'atar, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 30-40 minutes, or until golden brown and tender, shaking the pan halfway through to ensure even cooking.
2. Now for the star of the show—the shawarma! In a large bowl, combine 1.5 lbs of thinly sliced lamb (you can get it pre-sliced at many butcher shops!), 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of za'atar, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, salt, and pepper. Mix thoroughly and let it marinate for at least 30 minutes, or preferably longer—the longer the better, really!
3. Heat up a large skillet over medium-high heat. Once hot, add the marinated lamb. Cook, stirring occasionally, until browned and cooked through. This might take around 10-15 minutes. Break up any large clumps of meat as you cook to promote even browning, ok?
4. While the lamb cooks, prepare your favorite shawarma toppings. I love a simple mix of hummus, tahini sauce, chopped tomatoes, onions, and a sprinkle of fresh parsley. You do you, though! If you want to get fancy, you can also serve it in pita bread.
5. To assemble, simply pile the roasted za'atar potatoes onto a plate, top with the cooked shawarma, and then drizzle generously with your choice of sauces and garnishes. Add a bit of extra za'atar if you're feeling it. For an extra touch, thread some cooked lamb onto wooden skewers before cooking. It looks fancy and makes eating way easier!
6. If you feel like your potatoes are getting a little too dry, add a splash of water to the pan. Don't add too much, though! You don't want soggy potatoes. If the shawarma is cooking too fast, reduce the heat slightly. Keep an eye on those precious potatoes so they dont burn!