The ONLY Shawarma Recipe You'll Ever Need

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Craving a delicious juicy lamb shawarma sandwich? This recipe & technique will give you the most flavourful and tender lamb shawarma, without needing any special equipment.
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Lamb Shawarma:
2 kg lamb shoulder
650g onions (juiced to 220-250ml)
4 medium onions (quartered)
2 plum tomatoes (quartered)
2 green chillies
2 red chillies
3 bay leaves

Marinade:
2 1/2 tsp salt
1 tsp black pepper
1 tsp allspice
1/2 tsp cardamom
1/2 tsp white pepper
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp mahlab
1/2 tsp grated nutmeg
1/4 tsp ground glove
3 tbsp onion juice
2 tbsp lemon juice
1 grated tomato (~125g)

Braising liquid:
200ml onion juice (or remaining from above)
500ml stock
2 tbsp vinegar
2 tbsp lemon juice

Tahina sauce:
100g tahina
150g yogurt
50ml water
40ml lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp cayenne pepper
1 garlic clove

Pickled onions:
2 red onions
2-3 garlic cloves
1 tsp black peppercorns
1 tsp coriander seeds
2 tsp sumac
300ml vinegar
400ml water
1.5 tbsp sugar
2 tsp salt

Lavash:
10g dry active yeast
4g granulated sugar
200ml warm water
300g bread flour
5g salt

Garnish with tomatoes and parsley