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Slow Roasted Shawarma

Traeger Kitchen


Slow Roasted Shawarma

Prep Time

25

Minutes

Cook Time

4

Hours

Serves

6 - 8

People

Effort

difficulty
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What's this?

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

  • 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

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.
  • 6

    Lay the shawarma directly on the grill grate and cook for about 3-4 hours, rotating at least once.
  • 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.
  • 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.
  • 9

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