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
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.5 1/2 Pound | Top Sirloin |
5 1/2 Pound | Chicken, thighs - bonless skinless |
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
00:15
6
Lay the shawarma directly on the grill grate and cook for about 3-4 hours, rotating at least once.
275 ˚F / 135 ˚C
04:00
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
00:10
9
Serve in pita bread with your favorite toppings like cucumber, tomatoes, tahini, pickles, fries or Israeli salad.
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