Chris Sussman, aka the BBQ Buddha, shares his recipe for his lamb shawarma created on the Big Green Egg.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryMade from all natural, eco-friendly bamboo, these skewers are perfect for grilling and serving kabob...
See AccessoryMix 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.
Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...
See RecipeThe Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...
See RecipeThank you to our friends at Greensbury Market for the beef that inspired this recipe.
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