Slow Roasted Shawarma
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.
How many people are you serving?
1*Plan ahead! Assemble the shawarma stack the night before you plan to cook it.
2Slice 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).
3Season each bowl with Traeger Rub and massage the rub into the meat.
4Place 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.
5When ready to cook, set grill temperature to 275˚F and preheat, lid closed for 15 minutes.Grill: 275˚
6Lay the shawarma directly on the grill grate and cook for about 3-4 hours, rotating at least once.Grill: 275˚
7Remove 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.Grill: 445˚
8When 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.Grill: 445˚
9Serve in pita bread with your favorite toppings like cucumber, tomatoes, tahini, pickles, fries or Israeli salad.
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