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