This recipe is an accessible imitation of the original, in which spiced lamb or beef is layered on a vertical rotisserie, shaved off as it browns, and served in flatbreads. The flavors of the dish can be re-created by marinating thinly sliced lamb shoulder and onions for several hours, then briefly pan-frying them until cooked through. For a more browned result, use the marinade to make Lamb Kebabs, cutting the onion into wedges and interspersing pieces on the skewers with the cubes of meat.

Place on a rimmed baking sheet and freeze for 30 minutes:

Meanwhile, combine in a medium bowl:

Thinly slice the chilled shoulder into ¼-inch strips, add to the bowl, and toss to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.

Transfer the strips of lamb to a plate, leaving the onion slices in the bowl (if some onion is left with the lamb, all is not lost; do the best you can). Heat in a large skillet or wok over medium-high heat:

Fry the lamb strips in several batches, turning once or twice, until cooked through and beginning to brown, about 4 minutes. Do not crowd the pan; if the browned bits on the bottom threaten to burn, reduce the heat. As each batch finishes, transfer to a bowl and cover to keep warm (add more oil to the pan if necessary). When all of the lamb is cooked, reduce the heat to medium and, if the pan is dry, add enough oil to cover the bottom. Spread the marinated onions in the pan in an even layer and cook for 2 minutes without stirring. Scrape any browned bits off the bottom of the pan and cook, stirring frequently, until the onions are soft and caramelized, about 4 minutes longer. Stir in the cooked lamb. Use shawarma as a filling for:

Or over:

Or, to serve as part of a mezze, prepare:

Spread the hummus in a shallow bowl, top with the shawarma, and serve with: