Slice the lamb into long or medium, thin strips. Slice the onion into small strips. In a cooking pot, add a little oil and half the onion. Sauté until golden. Add water until it’s just above halfway up the pot and let it heat. Add the sliced lamb.

Add the following spices: salt to taste, black pepper, cilantro, a pinch of ginger, nutmeg, Chinese kebab spice (or grill seasoning), 1 tablespoon vinegar, 1 tablespoon lemon juice, bouillon cube, and cut each garlic clove in half and add them. Stir everything with the meat to combine, cover, and cook until the meat is fully cooked and tender.

In a bowl, mix 2 or 3 tablespoons of yogurt, 1 tablespoon tahini, a pinch of black pepper, cilantro, salt, nutmeg, Chinese kebab spice (or grill seasoning), ginger, 1 tablespoon vinegar, and 1 tablespoon lemon juice. If you have bouillon powder, add a pinch (optional). Mix well until smooth. This is your sauté sauce.

Slice the tomato, cucumber, and green bell pepper into rounds or half-rounds. Prepare the arugula or lettuce. Cut the cheddar cheese into thin rectangles. Get the ketchup, mayonnaise, and mustard ready.

Once the meat is cooked, remove the pieces and place them in the bowl with the sauce. Toss to coat completely. In a skillet or frying pan, add 3 or 4 tablespoons of oil. Add the meat and the remaining onion, spreading it around the pan. Cover and cook for 4 minutes. Uncover, flip the meat, cover again, and repeat until the meat is well sautéed, grilled, and ready to eat.

Spread mayonnaise on your bread, then layer cucumber, tomato, green bell pepper, arugula or lettuce, ketchup, mustard, and cheddar cheese. Top with a piece of hot meat. Enjoy! If you like, you can also make some fries on the side for a restaurant-style meal at home with delicious grilled lamb.

Don’t worry if the instructions look long or seem time-consuming—it’s actually quick and easy! I just wrote everything in detail. Try it and enjoy!