Chris Sussman, aka the BBQ Buddha, shares his recipe for his lamb shawarma created on the Big Green Egg.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 lemon, juiced
- ½ tbsp ground cumin
- ½ tbsp ground cardamom
- ½ tsp Aleppo pepper or ½ teaspoon crushed red pepper
- Freshly ground black pepper
- Kosher salt
- One 2-3 pound butterflied leg of lamb
- 1 medium red onion, cut in half
- 3-4 bamboo skewers
- Yogurt-Tahini Sauce
- Pita bread
Instructions
Mix the olive oil with the garlic, lemon juice, cumin, cardamom, red pepper, ½ teaspoon of black pepper and 1 tablespoons 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 Big Green Egg 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°, 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.