Shoarmavlees Schotel (Shoarma meat dish)

Prepare the shoarma spice blend by combining cumin, coriander, turmeric, paprika, cinnamon, garlic powder, and black pepper in a small bowl. Coat thinly sliced lamb or chicken generously with the spice mixture and allow to marinate for at least 30 minutes.

Heat a large skillet or grill pan over medium-high heat and add a drizzle of oil. Sear the marinated meat in batches, cooking for 4-5 minutes per side until browned and cooked through.

Remove the cooked meat from the pan and let it rest for 5 minutes, then slice or shred it into strips. Set aside and keep warm.

In the same pan, sauté sliced onions and bell peppers over medium heat until softened and lightly caramelized, about 6-8 minutes.

Prepare a bed of seasoned rice or fries as the base of the schotel on each serving plate. Spoon the sautéed vegetables over the base.

Arrange the shoarma meat generously over the vegetables and base on each plate. Drizzle with garlic sauce and sambal or chili sauce to taste.

Garnish with shredded iceberg lettuce, sliced tomatoes, and pickled cucumber or turnip on the side of the plate.

Serve immediately while the meat is hot, accompanied by extra sauces such as hummus or tzatziki on the side.