Slow Roasted Shawarma

Slow Roasted Shawarma

Traeger Kitchen


Slow Roasted Shawarma

Prep Time

25 Minutes

Cook Time

4 Hours

Effort

Level of Effort Icon

difficulty
difficulty
difficulty
difficulty
difficulty

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

    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).

    • 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.

      Grill Icon

      Grill275˚
    • 6

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

      Grill Icon

      Grill275˚
    • 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.

      Grill Icon

      Grill445˚
    • 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.

      Grill Icon

      Grill445˚
    • 9

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

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