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Slow Roasted Shawarma

Prep Time

25 Minutes

Cook Time

4 Hours

Effort

Pellets

Mesquite

We’re stacking the wood-fired flavor in this slow roasted shawarma recipe. Don’t forget the pita bread and your favorite toppings like cucumber, tomatoes, tahini, pickles, or fries.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 5 1/2 Pound Top Sirloin

  • 5 1/2 Pound boneless, skinless chicken thighs

  • 4 1/2 Pound lamb fat

  • 4 Tablespoon Traeger Rub

  • 2 Large yellow onion

  • extra-virgin olive oil

  • cucumber

  • Tomatoes, sliced

  • tahini

  • Pickles

  • French fries

  • Israeli salad

Steps

  • 1

    *Plan ahead! Assemble the shawarma stack the night before you plan to cook it.
  • 2

    Slice all the meat and fat into ½” slices and place into 3 bowls (pro tip: it’s easier to slice if they are all partially frozen).

    Ingredients

    • 5 1/2 Pound Top Sirloin

    • 5 1/2 Pound boneless, skinless chicken thighs

    • 4 1/2 Pound lamb fat

  • 3

    Season each bowl with Traeger Rub and massage the rub into the meat.

    Ingredients

    • 4 Tablespoon Traeger Rub

  • 4

    Place half an onion on the bottom of each half skewer to make a firm base. then add 2 layers from each bowl at a time. Try to make the stack symmetrical, more or less. Then put the other 2 half onions at the top. Wrap in plastic wrap and refrigerate overnight.

    Ingredients

    • 2 Large yellow onion

  • 5

    When ready to cook, set grill temperature to 275˚F and preheat, lid closed for 15 minutes.

    Grill275 ˚F

  • 6

    Lay the shawarma directly on the grill grate and cook for about 3-4 hours, rotating at least once.

    Grill275 ˚F

  • 7

    Remove from grill and increase the temperature to 445˚F. While the grill preheats, place a cast iron griddle directly on the grill grate and brush with olive oil.

    Grill445 ˚F

    Ingredients

    • As Needed extra-virgin olive oil

  • 8

    When the griddle is hot place the whole shawarma on the cast iron and sear 5-10 minutes per side. Remove from grill, slice off the edges, then repeat with remaining shawarma.

    Grill445 ˚F

  • 9

    Serve in pita bread with your favorite toppings like cucumber, tomatoes, tahini, pickles, fries or Israeli salad.

    Ingredients

    • As Needed cucumber

    • As Needed Tomatoes, sliced

    • As Needed tahini

    • As Needed Pickles

    • As Needed French fries

    • As Needed Israeli salad

Cooking Notes

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