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Slow Roasted Shawarma

Slow Roasted Shawarma

By Traeger Kitchen

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.

Prep Time

25 Min

Cook Time

4 Hr
30 Min




This recipe serves:


Units of Measurement:
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
As Needed extra-virgin olive oil
As Needed cucumber
As Needed Tomatoes, sliced
As Needed tahini
As Needed Pickles
As Needed French fries
As Needed Israeli salad


  • 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).

  • 3

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

  • 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.

  • 5

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

    275 ˚F / 135 ˚C

  • 6

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

    275 ˚F / 135 ˚C


  • 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

  • 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.

    445 ˚F / 229 ˚C


  • 9

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

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