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Street food holds a special place in my heart, and finding a food truck that serves high-quality Shawarma is always a win. This Middle Eastern classic remains incredibly satisfying because the tender meat pairs perfectly with grilled vegetables and cool yogurt sauce inside a warm pita. After discovering a recipe for Grilled Lamb Shawarma in Food & Wine, I knew I had to adapt it for the charcoal grill. By modifying the traditional method for the Big Green Egg, I created a version that captures the authentic spirit of Mediterranean street food. This process provides a smoky depth of flavor that a standard kitchen simply cannot reproduce.
Executing this Big Green Egg Lamb Shawarma: Smoked Mediterranean Street Food over a live fire allows the fat to render beautifully into the meat. While the original inspiration was excellent, the addition of natural lump charcoal smoke elevates the warm spices to a professional level. Because I served this alongside homemade pita bread this weekend, the meal felt like a true celebration of global flavors. This technique ensures a succulent and aromatic result that will impress any backyard guest. Now get yourself a cold glass of French Style Rosé, sit back, and enjoy our recipe for Big Green Egg Lamb Shawarma: Smoked Mediterranean Street Food.
Table of Contents
- Step 1: The Multi-Day Marinade
- Step 2: Preparing the Butterflied Leg of Lamb
- Step 3: Preparing the Lamb and Vegetables for the Grill
- Step 4: Crafting Homemade Greek Pita
- Step 5: Big Green Egg Setup for Homemade Pita
- Step 6: Big Green Egg Setup and Sautéing the Vegetables
- Step 7: Grilling the Butterflied Lamb
- Step 8: Slicing and Assembling the Shawarma
- Big Green Egg Lamb Shawarma: Smoked Mediterranean Street Food Recipe
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Step 1: The Multi-Day Marinade
Unlocking the deep, complex flavors of Mediterranean street food requires patience and a high-quality spice profile. By marinating the lamb for several days before it hits the grill, you allow the aromatics to penetrate deep into the muscle fibers. This process provides a powerful foundation of flavor that stands up to the intense heat and smoke of the Big Green Egg. You should plan for at least 48 to 72 hours of soak time to ensure the meat is fully infused with the traditional spices.
The specific blend of ground cumin, red pepper flakes, and ground cardamom creates a warm and slightly spicy profile. While the dry spices provide the earthiness, the addition of fresh garlic, bright lemon juice, and olive oil acts as a tenderizer for the lamb. Because the acidity in the lemon works slowly over several days, the meat remains incredibly succulent even during a long roast. You should ensure every surface of the meat is coated before sealing it in a container for its long rest in the refrigerator. This technique ensures a professional-grade result that carries the signature taste of an authentic shawarma stand.
Step 2: Preparing the Butterflied Leg of Lamb
Achieving a uniform flavor profile requires a hands-on approach when applying your Mediterranean spice blend. By mixing the cumin, cardamom, garlic, and citrus together into a thick paste, you create a powerful marinade that clings to the meat. This process provides a consistent coating that ensures every slice of the finished shawarma carries the same bold punch. You should focus on working the mixture into every crevice of the butterflied leg of lamb to maximize the surface area for the aromatics.
Once you have thoroughly rubbed the lamb, place the meat flat on a cookie sheet and wrap it tightly with plastic. While a single day of soaking is common, letting the lamb sit in the refrigerator for three full days is the secret to a professional result. Because the long duration allows the olive oil and lemon to break down the connective tissues, the lamb becomes exceptionally tender. You should clear a dedicated spot in your fridge to let the flavors meld and intensify before the cook begins. This technique guarantees a deep, savory profile that distinguishes your home-cooked shawarma from a standard roasted lamb.
Step 3: Preparing the Lamb and Vegetables for the Grill
Tempering your meat is a critical step that every professional pitmaster follows to ensure an even cook across the entire leg of lamb. By taking the marinated lamb out of the refrigerator and allowing it to reach room temperature, you prevent the exterior from charring while the center remains cold. This process provides a more consistent internal temperature and helps the fat render properly once it hits the Big Green Egg. You should plan to let the meat sit on the counter for at least 45 to 60 minutes before you light the charcoal.
While the lamb rests, you can focus on prepping the vibrant vegetables that provide the signature crunch and sweetness to your shawarma. You should thinly slice one red onion along with a yellow and an orange bell pepper to create a colorful medley for the grill. Because these vegetables roast quickly, having them ready to go ensures you can manage the timing of the entire meal with ease. You should aim for uniform slices so they soften and char at the same rate over the live fire. This technique ensures that your toppings are just as flavorful and well-prepared as the smoked lamb itself.
Step 4: Crafting Homemade Greek Pita
Baking fresh bread over a live fire is a rewarding skill that elevates any Mediterranean feast to a professional level. By following the excellent recipe for Traditional Greek Pita from the talented team at Half Baked Harvest, you can create a soft and pillowy foundation for the bold lamb. This process provides an authentic texture that store-bought options simply cannot match when served alongside smoked shawarma. You should prepare the dough early and allow it to rise for at least an hour while your meat reaches room temperature.
While the dough rests, the yeast develops the complex flavors and airy structure required for a perfect pita. Because the Big Green Egg mimics the intense heat of a traditional stone oven, it is the ideal environment for getting that signature bread puff. You should ensure the dough has doubled in size before you begin portioning it for the grill. This timing allows the bread to be at its freshest exactly when the lamb is ready for slicing. This technique ensures that every component of your meal is handcrafted and infused with the unique aroma of natural lump charcoal.
Step 5: Big Green Egg Setup for Homemade Pita
Utilizing the compact power of the Big Green Egg Mini-Max is the most efficient way to bake fresh bread while your main course roasts. By configuring the grill with the ConvEGGerator, you create an indirect heat environment that mimics a professional brick oven. This process provides the consistent ambient temperature required to bake the dough evenly without burning the bottom. You should stabilize your temperature at 400°F to ensure the pita develops its signature puff and airy interior.
While the grill reaches the target heat, the ceramic walls of the Mini-Max absorb and radiate a steady warmth. Because the indirect heat method prevents the flames from touching the dough, the bread stays soft and pliable enough to wrap around the lamb. You should monitor the temperature carefully to maintain a steady heat throughout the entire baking cycle. Once the grill is stabilized, you are ready to place the dough on the stone for a fast and effective bake. This technique ensures that your homemade pita carries a light, smoky aroma that perfectly complements the Mediterranean spices of the shawarma.
Step 6: Big Green Egg Setup and Sautéing the Vegetables
Creating a multi-zone cooking environment on your Large Big Green Egg is the most effective way to manage different ingredients simultaneously. By utilizing the Half Moon Cast Iron Plancha or a cast iron insert, you provide a solid surface for sautéing your peppers and onions over the live coals. This process provides the intense contact heat necessary to caramelize the natural sugars in the vegetables while they absorb the smoky aroma of the lump charcoal. You should stabilize your grill temperature at 400°F to ensure a fast and efficient sear for both the produce and the lamb.
While the cast iron preheats, you should ensure the surface is lightly oiled to prevent the onions from sticking. Because cast iron retains heat so effectively, it creates a professional-grade sauté that remains consistent even when you open the dome. You should toss the red, yellow, and orange peppers frequently to achieve a uniform char and a tender texture. This step is crucial because the sweetness of the roasted peppers offers a bright contrast to the savory, spice-rubbed meat. This technique ensures your toppings reach their peak flavor exactly when the lamb is ready for its final sear.
Step 7: Grilling the Butterflied Lamb
Transitioning your Big Green Egg to a high-heat direct setup is the final step in achieving that signature Mediterranean char. By removing the cast iron insert and allowing the air to flow freely, you can quickly bring the temperature to a steady 400°F. This process provides the intense infrared heat required to sear the outside of the spice-rubbed meat while keeping the interior juicy. You should place the butterflied leg of lamb directly over the hot coals to begin the roasting process.
While every cut of meat varies in thickness, you should expect to grill the lamb for approximately 8 to 10 minutes per side. Because the butterfly cut creates an uneven surface, you must use an instant-read thermometer to check multiple spots for accuracy. You should pull the lamb from the grill once it reaches an internal temperature of 130°F for a perfect medium-rare. Once the meat is off the heat, allow it to rest on a cutting board for at least 10 minutes. This technique utilizes carryover cooking to bring the final temperature up to 135°F while the juices redistribute throughout the muscle.
Step 8: Slicing and Assembling the Shawarma
Mastering the final presentation is just as important as the cook itself when serving a classic Mediterranean street food feast. By slicing the rested lamb against the grain, you ensure every piece remains tender and easy to bite when wrapped in bread. This process provides the ideal texture for your guests and highlights the beautiful medium-rare finish you achieved on the Big Green Egg. You should use a sharp carving knife to produce thin, succulent ribbons of meat that are perfect for piling high onto your homemade pita.
Once your meat is ready, you can begin the assembly by layering the lamb with the charred peppers and sautéed onions. While the savory components are the stars, the addition of a cool Yogurt Tahini sauce provides the necessary brightness to cut through the rich fat. Because the pita is fresh from the Mini-Max, it will be pliable enough to hold a generous portion of meat and vegetables without tearing. You should serve the bundles immediately while the bread is warm and the lamb is at its peak flavor. This technique ensures a complete and authentic dining experience that will transport your guests straight to the streets of the Mediterranean.
Big Green Egg Lamb Shawarma: Smoked Mediterranean Street Food
Ingredients
Lamb Ingredients:
- 2-3 pounds Butterflied leg of lamb
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon
- 1/2 tbsp ground cumin
- 1/2 tbsp ground cardamom
- 1/2 tsp Aleppo pepper , or 1/2 teaspoon crushed red pepper
- 1/2 tsp Freshly ground black pepper
- 1 tsp Kosher salt
Vegetable Ingredients:
- 1 orange bell peppers, cut into 1/4-inch strips
- 1 yellow bell pepper, cut into 1/4-inch strips
- 1.5 medium red onions, thinly sliced
- 2 tbsp Olive oil
Sides:
- Yogurt-Tahini Sauce , for serving
- Syrian Pita Bread, for serving
Instructions
- In a small bowl, mix the olive oil with the garlic, lemon juice, cumin, cardamom, red pepper, 1/2 teaspoon of black pepper and 1 tablespoons of salt.
- Set the lamb on a baking sheet and rub it with the marinade.
- Cover and refrigerate for 3 days.
- Preheat the Big Green Egg to 400°.
- In a large skillet (or BGE Cast Iron Plancha), heat 1 tablespoon of the olive oil. Add the bell pepper strips, cover and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes. Season the peppers with salt and pepper and transfer them to a serving bowl.
- Heat the remaining 1 tablespoon of olive oil in the skillet (or BGE Cast Iron Plancha) and add the onions. Cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes. Season the onions with salt and pepper and transfer them to another serving bowl.
- Grill the butterflied lamb over moderately high heat, turning and shifting often, until an instant-read thermometer inserted into the thickest part of the meat registers 130° for medium-rare, about 25 minutes.
- Transfer the lamb to a carving board and let rest for 10 minutes.
- Thinly slice the lamb across the grain and serve with the peppers, onions, Yogurt-Tahini Sauce and Syrian Pita Bread.
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so good. I haven’t had lamb in a while, thanks a lot
Keith – this was a great cook. Well worth a try! Lamb is so delicious.
I didn’t know you could make your own shawarma so easily. Looks really good! I’m definitely going to try to make this. Wish me luck!
Good luck and share the results!
Recipe for Yogurt Tahini sauce?
Great question! Here is what I did…
Mix 1 cup yogurt, 2 Tbls tahini, 1 minced clove garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a bowl. Fold in 2 Tbsp. dill and 2 Tbsp. mint. Chill before serving.
Mmmm . . . looks even better than one I found on net. Thanks!