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BBQ, Smoking, & Grilling

Shawarma on the Rotisserie

Dogboa | Jul 6, 201604:35 AM

This was our first time making Shawarma (Gyro meat). It is a combination of beef and lamb. The ground beef, ground lamb and spices were blitzed in the food processor to make a dense paste. The paste was wrapped in Saran wrap and compressed to form a sausage, which went into the fridge overnight. The "sausage" was removed from the plastic wrap and wrapped in HD foil and put in the freezer for 2 hours. Once the coals were ready, the meat was put on the rotisserie spit, still wrapped in foil. On to the Weber for 45 minutes in the foil. Then the foil was removed and it cooked until the internal temp was 160F.

Once removed from the spit, it rested uncovered for a half hour, then sliced and served on cumin flat breads with tzatziki (made with mint instead of dill) and crumbled feta cheese. For a side, a watermelon, cucumber and mint salad with a tzatziki style dressing.

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