Here's What You'll Need
lamb shoulder, grapeseed oil, lemon, ground coriander, turmeric, sumac, garlic powder, cumin, paprika, salt, cardamom, ground cinnamon, cayenne pepper, onion, red wine vinegar, parsley, tahini
Cut the lamb shoulder into thin strips about ¼" thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup grapeseed oil on top.
To the lamb, add lemon juice, garlic powder, coriander, turmeric, salt, sumac, cumin, paprika, cardamom, cinnamon, and cayenne. Cover with plastic wrap, refrigerate and allow to marinate for at least 2 hours.
When grill is hot, add oil, then lamb slices and cook until crisp on all sides. Be patient, this takes time! Transfer to a plate.
To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with salt.
Transfer lamb to a cutting board, roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with red wine vinegar and chopped parsley. Serve immediately!