Steps

• Step 1

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

• Step 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

• Step 3

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

  Ingredients

  • 4 Tablespoon Traeger Rub

• Step 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

• Step 5

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

  275 ˚F / 135 ˚C

• Step 6

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

  04:00

  275 ˚F / 135 ˚C

• Step 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.

  445 ˚F / 229 ˚C

  Ingredients

  • As Needed extra-virgin olive oil

• Step 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.

  00:10

  445 ˚F / 229 ˚C

• Step 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