Get ready to tantalize your taste buds with a culinary adventure that transports you straight to the vibrant streets of the Middle East! Our Big Green Egg Lamb Shawarma is a showstopper that combines tender, marinated lamb with an explosion of flavors, all cooked to perfection on the iconic Big Green Egg. Whether you're hosting a backyard gathering or simply indulging in a cozy dinner, this dish promises to impress and satisfy. With just a few simple ingredients and a bit of patience, you'll create a mouthwatering feast that will have everyone asking for seconds. So, roll up your sleeves and prepare to embark on a delicious journey that will elevate your grilling game!
Ingredients
- 3 lbs lamb shoulder, cut into chunks
- 1/4 cup olive oil
- 2 tbsp shawarma spice mix
- 4 cloves garlic, minced
- 1/4 cup yogurt
- Salt to taste
- Pita bread for serving
- Vegetables for serving
Instructions
- Prepare the lamb by trimming excess fat and cutting the shoulder into uniform chunks approximately 2-3 inches in size.
- In a large mixing bowl, combine olive oil, shawarma spice mix, minced garlic, yogurt, and salt. Mix thoroughly to create a marinade.
- Add lamb chunks to the marinade, ensuring each piece is completely coated. Cover and refrigerate for at least 4-6 hours, preferably overnight, to allow flavors to penetrate the meat.
- Prepare the Big Green Egg by setting it up for indirect cooking at 275-300°F (135-149°C). Use a convEGGtor or heat deflector to create an indirect heat zone.
- Remove lamb from refrigerator 30 minutes before cooking to allow meat to come to room temperature.
- Thread marinated lamb chunks onto metal skewers, ensuring pieces are compact and secure.
- Place skewered lamb on the Big Green Egg's cooking grate in the indirect heat zone.
- Cook lamb slowly, rotating skewers occasionally, until internal temperature reaches 195-205°F (90-96°C) and meat is tender and slightly crispy on the exterior, approximately
- 5-2 hours.
- Once cooked, remove skewers and let meat rest for 10-15 minutes to retain juices.
- Slice meat thinly against the grain and serve with warm pita bread, fresh vegetables, and optional tahini or yogurt sauce.
Tips
- Marinate Overnight: For the best flavor, marinate the lamb overnight. This allows the spices and yogurt to penetrate the meat, resulting in a more tender and flavorful dish.
- Use High-Quality Lamb: Choose a good quality lamb shoulder for optimal flavor and tenderness. Look for well-marbled cuts to ensure juiciness.
- Temperature Control: Keep a close eye on your Big Green Egg's temperature. Cooking at 275-300°F (135-149°C) helps achieve that perfect balance of tenderness and a crispy exterior.
- Rest the Meat: After cooking, let the lamb rest for 10-15 minutes before slicing. This step is crucial for retaining the juices, ensuring each bite is succulent.
- Serve with Fresh Ingredients: Enhance your shawarma experience by serving it with warm pita bread, fresh vegetables, and a drizzle of tahini or yogurt sauce for a refreshing touch.
- Experiment with Spices: Feel free to adjust the shawarma spice mix according to your taste preferences. Adding a pinch of cayenne or smoked paprika can give it an extra kick!
Nutrition Facts
Calories: 753kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
