Grilled Lamb Shawarma on the Big Green Egg

lamb shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken is lower in fat and pork is often more affordable.

tahini

🥗Healthier: Greek yogurt

💰Cheaper: hummus

Greek yogurt provides creaminess with fewer calories.

Welcome back, my name is Chris Sussman, otherwise known as the BBQ Buddha.

Today we were supposed to be making paella, but due to the COVID-19 virus, we are making lamb shawarma instead.

Slice the boneless leg of lamb into thin slices, about 1 inch thick.

Prepare the marinade by adding extra virgin olive oil, fresh lemon juice, quartered shallot, lots of garlic, and a spice mixture of paprika, cumin, oregano, cardamom, and chili pepper into a blender.

Blend the marinade until smooth and set aside.

Season the sliced lamb with the marinade in a cambro container and add a couple of pinches of salt and one pinch of black pepper.

Let the lamb marinate overnight.

The next day, skewer the marinated lamb onto the trompo king device for roasting.

Drizzle olive oil over the skewered lamb and add beef stock to the base of the trompo king to catch drippings.

Preheat the Big Green Egg to 350-400 degrees Fahrenheit for indirect cooking.

Place the convector in the Big Green Egg and set the grill grate on top.

Insert the trompo king into the middle of the grill grate and roast the lamb for about 30-40 minutes.

After 10 minutes, check the temperature of the grill; it should be around 350 degrees.

Prepare quick pickled red onions by slicing them and placing them in a strainer.

Pour boiling water over the sliced onions to brighten their color and texture.

Mix equal parts apple cider vinegar, sugar, and salt in a bowl until dissolved, then pour over the onions to quick pickle them.

Set the pickled onions aside to cool and infuse flavors.

Make a creamy tahini dressing by mixing tahini with water and other ingredients (not fully detailed in the transcript).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens