📖 Instructions

1. In a large bowl, combine the lamb, 1/4 cup olive oil, za'atar, paprika, cumin, garlic powder, salt, and pepper. Mix well to ensure the lamb is evenly coated. Let this sit for at least 30 minutes, or even better, marinate it in the fridge overnight. The longer it marinates, the more flavorful it'll be!
2. Meanwhile, make the olive tapenade. Combine all the tapenade ingredients in a food processor or blender and pulse until it forms a chunky paste. Taste and adjust the seasoning as needed. If it's too thick, add a teaspoon of olive oil at a time until it reaches your desired consistency. You can even leave some olives whole for added texture!
3. Heat a large skillet or griddle over medium-high heat. Add a tablespoon or two of olive oil to the pan. Once the oil shimmers, add the marinated lamb to the skillet. Cook for about 3-5 minutes per side, or until the lamb is cooked to your liking. If using skewers, make sure to cook them evenly, rotating regularly.
4. Once the lamb is cooked, remove it from the skillet and let it rest for a few minutes before slicing. You can also put it on a baking sheet in the oven (at a low temperature) to keep warm. Slice the lamb thinly against the grain, for ultimate tenderness.
5. Serve the sliced lamb shawarma immediately with the olive tapenade. Garnish with fresh parsley or other herbs if desired. You could serve it on pita bread, rice, or salad. So many options!
6. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. And remember, safety first; always make sure your meat is cooked to a safe internal temperature!