Simon Rimmer's Ultimate Lamb Shawarma BBQ Recipe | Perfect for Summer Hosting | Calor Gas

lamb shoulder

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

tahini sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Yogurt offers a healthier option with similar creaminess.

Butterfly the lamb shoulder by cutting it down the middle to open it out.

Mix together cinnamon, sumac, brown sugar, hot smoked paprika, and salt with a good glug of olive oil to make a paste.

Spread the spice paste all over the lamb on both sides.

Refrigerate the lamb uncovered for at least 1 hour, preferably 2 hours or overnight.

Set up the barbecue for indirect heat by turning on the outside jets and leaving the middle one off.

Place the lamb in the middle section of the barbecue and close the lid to cook for about 4 to 5 hours.

Prepare a fresh salad by mixing cucumber, tomatoes, a bit of salt, mint, lemon zest, and lemon juice.

Make a tahini dressing by mixing tahini with Greek yogurt and the juice of half a lemon.

Taste the tahini dressing and adjust if necessary.

After 4 to 5 hours, check the lamb; it should be soft and falling apart.

Cut the lamb into large chunks.

Build the kebab by placing flatbread on a plate, adding a spoonful of tahini dressing, a generous portion of lamb, and topping with the fresh salad and sliced jalapenos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens