Lamb Shawarma

Big Green Egg

Chris Sussman, aka the BBQ Buddha, shares his recipe for his lamb shawarma created on the Big Green Egg.

PREP TIME

EGG TEMP

400°F/204°C

COOK TIME

SERVINGS

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 Accessory

Skewers - All Natural Bamboo

Made from all natural, eco-friendly bamboo, these skewers are perfect for grilling and serving kabob...

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Instructions

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.

Instructions

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.
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
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.
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.
Coat the pita bread with olive oil and toast for about 5 minutes.
Thinly slice the lamb across the grain and serve with the Yogurt-Tahini Sauce and Pita Bread.

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