Lamb Shawarma
Chris Sussman, aka the BBQ Buddha, shares his recipe for his lamb shawarma created on the Big Green Egg.
Ingredients
- 1/4 cups (60 ml) extra-virgin olive oil
- 3 garlic cloves, minced
- 1 lemon, juiced
- 1/2 tablespoons (8 ml) ground cumin
- 1/2 tablespoons (8 ml) ground cardamom
- 1/2 teaspoons (2.5 ml) Aleppo pepper or crushed red pepper
- Freshly ground black pepper
- Kosher salt
- one 2-3 lbs butterflied leg of lamb
- 1 medium red onion, cut in half
- 3-4 bamboo skewers
- Yogurt-Tahini Sauce
- Pita bread
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySkewers - All Natural Bamboo
Made from all natural, eco-friendly bamboo, these skewers are perfect for grilling and serving kabob...
See AccessoryInstructions
Step 1
Mix the olive oil with the garlic, lemon juice, cumin, cardamom, red pepper, 1/2 teaspoons (2.5 ml) of black pepper and 1 tablespoon (15 ml) of salt. Rub the marinade on the lamb. Refrigerate for 3 days.
Step 2
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Step 3
Using 3-4 bamboo skewers, skewer the lamb to one large tower. Use the onion halves on the top and bottom so it will stand on a roasting pan.
Step 4
Roast the lamb until an instant-read thermometer inserted into the thickest part of the meat registers 145°F/62°C, about 1 hour. Transfer the lamb to a carving board and let rest for 10 minutes.
Step 5
Coat the pita bread with olive oil and toast for about 5 minutes.
Step 6
Thinly slice the lamb across the grain and serve with the Yogurt-Tahini Sauce and Pita Bread.
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