Yemeni Lamb Pita with Zhug from Epic BBQ Sandwiches: Next-Level Burgers, Melts, Sliders, Tacos, and More, Grilled or Smoked to Perfection by Brad Prose

Ingredients

• 1 bone-in lamb shoulder, 5 to 8 pounds (2.3 to 3.6 kg)
• ½ cup (100 g) Prime Smoke Rub
• ½ tablespoon (4 g) ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground clove
• 12 to 16 serrano chiles, stems removed, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 cup (60 g) parsley
• 1 cup (16 g) cilantro
• 1 tablespoon (6 g) ground coriander
• 1 tablespoon (7 g) ground cardamom
• 1 tablespoon (18 g) kosher salt, plus more as needed
• ¾ cup (177 ml) olive oil
• ½ cup (120 g) tahini
• 1 garlic clove, grated
• ½ teaspoon sea salt
• ¼ cup (59 ml) freshly squeezed lemon juice
• 6 tablespoons (89 ml) water, plus more as needed
• Lettuce, shredded
• Cucumbers, sliced thin
• Tomato, sliced
• Red onion, sliced thin