Slow Roasted Shawarma

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Preparation Time: 30 minutes
Cooking Time: 4 Hours
Servings: 1
5 ½ lbs. chicken thighs; boneless, skinless
4 ½ lbs. lamb fat
Pita bread
5 ½ lbs. top sirloin
2 yellow onions; large
4 tbsp. rub
Desired toppings like pickles, tomatoes, fries, salad, and more
1. Slice the meat and fat into ½” slices and place then in 3 separate
2. Season each of the bowls with the rub and massage the rub into the
meat to make sure it seeps well
3. Now place half of the onion at the base of each half skewer. This will
make for a firm base
4. Add 2 layers from each of the bowls at a time
5. Make the track as symmetrical as you can
6. Now, put the other 2 half onions at the top of this
7. Wrap it in plastic wrap and let it refrigerate overnight
8. Set the grill to preheat keeping the temperature to 275°F
9. Lay the shawarma on the grill grate and let it cook for approx. 4 hours.
Make sure to turn it at least once
10. Remove from the grill and shoot the temperature to 445°F
11. Now place a cast Iron: griddle on the grill grate and pour it with
olive oil
12. When the griddle has turned hot, place the whole shawarma on
the cast Iron: and smoke it for 5 to 10 minutes per side
13. Remove from the grill and slice off the edges
14. Repeat the same with the leftover shawarma
15. Serve in pita bread and add the chosen toppings
16. Enjoy
Carbs: 39 g
Protein: 29 g
Sodium: 15 mg
Cholesterol: 19 mg

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