Grilled Lamb Shawarma on the Big Green Egg

[Music] all right everybody welcome back my name is Chris Sussman otherwise known as the BBQ Buddha and today we were supposed to be making paella on the big green egg last Christmas my daughter got me a brand new paella pan I've made paella several times before but I didn't have a Paia pan so I just sort of jerry-rigged it I was really excited this week when I had on my calendar my menu calendar for these videos Paia because I was gonna use that brand-new pan I was gonna teach myself something new about Coco pie a I was gonna hopefully teach you something but guess what due to this kovat 19 virus and the lockdown all the local grocery stores are having a difficult time keeping fresh seafood in stock I've always wanted to redo my lamb schwarmann recipie shwarma is literally thin slices of meat stacked on a spit slowly roasted rotisserie style and then you shave it off and put it on this sandwich you're gonna have chicken shawarma you're gonna have lamb shawarma but today we're gonna be making lamb so what we're gonna do is we're gonna thinly slice this lamb up we're gonna mix it with these aromatics in this delicious marinade that sits overnight and we're gonna cook up some lamb shawarma on a pit tomorrow I don't have a rotisserie for the big green egg but I do have this really cool thing called the Trump Oh king my man Noah has built this device it acts as a spit we're gonna put all the meat on here tomorrow we're gonna let this roast away in the big green egg and you are going to see how this turns out when we make a beautiful form of sandwich now if you don't have a Trumbo King don't worry you could jerry-rigged something you might have a rotisserie out there some people in quemado Joe world have this Joe Tishri you could use that you could also build a homemade rotisserie by getting a pan a baking pan and putting an onion or a thick slice of a pineapple and subscale your meat like that if you have the opportunity to get a trompe okay please do it it's worth its weight in gold for cooks like this so I'm gonna go ahead right now and get the marinade going and then we're gonna slice up this lamb we're gonna let this sit overnight and we are going to have ourselves some delicious lamb shwarma for the prep what you're going to need is a knife to do all the Mesa plus the prep and agree it's very easy you're gonna need a blender because we're gonna blend this all together and then you need that same sharp knife to help slice the lamb very thinly we are now going to make the marinade for this lamb shawarma so the very first thing we're gonna put in is some olive oil some extra virgin olive oil now we're gonna put in some lemon juice fresh lemon juice it took one shallot a medium shallot quartered it putting it in there whole we're gonna get that mixed in with this lots of garlic lots of fresh delicious going finally I've got a spice mixture here paprika cumin oregano cardamom and the chili pepper place the lid on the mixer and that's it we're gonna turn it on and get her going [Music] put this to the side alright so I've got this boneless leg of lamb out of the packaging we are going to just slice it very thinly you can see where they took the bone out right down the middle I'm just gonna separate that piece to make it easier to slice and I'm gonna do the best I can to just slice this evenly so we have nice thin pieces all right [Music] [Applause] [Music] [Applause] [Music] and that's it you can see that I have cut all the lamb into thin slices thin inch slices we're gonna season this with the marinade we're gonna let this sit overnight in this cambro container work that marinade out of the blender and into the land mmm good work all this into the land I should probably do a teeny bit of salt and pepper do a good couple of pinches of salt probably a tablespoon I guess then 1 pinch of the black pepper all right everybody we're back it's the next day it's exciting here we go we have marinated this lamb overnight in this camera pan with all of that super delicious marinade with the garlic the lemon juice the cardamom the cumin this is gonna be delicious eaten but we're not there yet first we got a skewer all of this meat [Music] [Music] presenter you this tower of complete deliciousness now I'm gonna do a couple other things take a little olive oil and just drizzle it down the top of this thing give a little extra oil and fat to help cook next thing I'll do is I'll add a little beef stock to the base of this again as the drippings start to fall and meld with the garlic and the aromatics it'll go into the beef stock and hopefully I'll create a nice few that we could go and baste this lamb shawarma with as we close so stay tuned I'm gonna fire up the big green egg you all could come out there and watch how I'm gonna set it up we're gonna cook this indirect at about 350 400 degrees I suspect it'll be about 30 40 minutes for this to be done for this cook we're simply gonna put the convector right in the big green egg for indirect grilling we're gonna roast this lamb and place the grill grate in we're gonna stick that Trump of cane right in the middle here so that lamb slowly roasts the entire time we'll check back in about 10 minutes and this thing should be 350 400 degrees all right everybody it's been about 10 minutes the swarm is prepped as a reminder I've got the top men open about halfway it's right at about 350 degrees a little higher that's okay in the bottom vent was sent half way waiting to put this big stack on the big green egg that lamb is sitting there coming up to room temperature wow that's gonna be cooking we're gonna make some traditional garnish for this shawarma sandwich the very first thing is the barbecue boot a super simple quick pickle I love quick pickled red onions we're going to slice them really fast for you to see how I do it just a simple quick pickle to give a little brightness and pop of acidity when you're eating that sandwich then I'm gonna make a classic creamy tahini dressing that's gonna go on the sandwich so all of this will come together to make one fantastic swore malicious experience and we're gonna put the thin slices of the red onion inside a strainer I have a strainer right here and you'll see why in just a second threw in all of these slices into the strainer leaving in the bowl and now here's the secret to getting really bright vibrant quick pickled onions and you're gonna see that color and also that texture it's a really great hack I have a small pot of boiling water remove it very gently set it to the side and I'm gonna pour the boiling water all over these red onions and they're just gonna steep in that boiling water for just a second take those out take that boiling water get rid of it let the onions sit there now I've got the onions we're gonna put those in the bowl so we've got apple cider vinegar equal parts sugar and salt and put that in give that a quick whisk and we're gonna make sure that we dissolve all of this salt and sugar into the vinegar mixture once that's done you can see that's run clear and I pour that over the onions and ladies and gentlemen you've got the barbecue Bhutto's quick pickled onions I'm gonna let that sit to the side for a little bit you refrigerate these for up to two weeks it's an excellent side dish you can add aromatics in there like dried chili peppers or garlic or you can send them in something in there that it will infuse with that quick pickling juice so I'm just gonna leave this as is because I want the pickled onion flavor to pop through we've got enough garlic in aromatics in the lamb mixture I just put some acidity and some onion flavor on the sandwich [Music] now we're gonna make an easy creamy tahini dressing tahini is the base of hummus it's a ground sesame paste think of what peanut butter is to peanuts tahini is a sesame seeds it's very oily Lajeunesse and it has a lot of Moo mommy it's just a neutral oily flavor so the very first thing just like I talked about we're gonna add in some tahini this stuff is very thick so go slowly next up is mayonnaise just regular old Duke's mayonnaise the creamier the better plonk that right in now the lemon juice finally delicious fresh minced cars got in there now I'm just gonna use a hand blender and mix this all together teeny pace is very thick very stubborn and that's it let's give her a little taste mmm creamy lemony garlic it's almost like how much in fact it's very close to all of us with just a little extra creaminess of the main name this is all going to come together in a cacophony of schwarmann deliciousness in our mouth this is going to be a good Sam [Music] [Music] we're back it's been about 45 minutes and look at this tower of just pure deliciousness this lamb shawarma just looks so good the pan drippings you've seen me baste it throughout the cook nice and slow roasted just high enough heat so you get the crispy bits all around get all this deliciousness I mixed remember little beef stock at the bottom a little olive oil some garlic that has fallen and then all of the fat that rendered from the lamb is it cooked we're still in the middle of that pandemic I tried to get regular flatbread I couldn't I got this flatbread that's probably not gonna fold up so it's not gonna look so much like a shawarma so we're just gonna slice this bread and eat it flatbread style I've got that beautiful creamy tahini sauce it's gonna go on top and then let's not forget about my quick pickled onions so let's just first I'm gonna cut the bread in little triangles so we do like a flatbread style here all right and now we're gonna place this to the side and we are just going to start slicing look at that juicy lamb oh my goodness looks so good turn a little bit to the side so y'all could continue seeing the slicing all of that lamb is falling down and the drippings and the beef stock I'm not sure about you guys but it's gonna try a little bit of this land just a little bit I'm gonna get some of that pan drippings and just brush it across sprinkle some salt right on top of that beautiful grilled lamb all right everybody so I've got my flatbread it's not very twisty so I'm not gonna be able to get around the sandwich also earlier the way I fixed remember that tahini sauce was little clumpy I just added about two tablespoons of warm water and that thinned it out so the sauce is much less clumpy than it was before so I mean spread a little that sauce let's get some of this lamb mmm look at that let's get some of these quick pickled onions a little extra squeeze of lemon let's get a big bite of this and see how this swarm of deliciousness turned out [Music] [Music] all right so we just finished another session of the BBQ Buddha's lamb schwarmann recipe why did I do it again well we're in the middle of a pandemic and what I had planned this week the paia which I have never done for a blog post or a YouTube video I couldn't get the ingredients for that so I forged ahead when mrs. Buddha went to Costco this week she was able to find this beautiful boneless leg of lamb which was one more curveball because I was gonna do schwarmann style lamb chops so this was a whole improvised episode of the BBQ Buddha's youtube I know that I have a blog post out there about this recipe already I know there's a video of this that big green egg shot with me last year I wanted to make sure that you had new content from me this week because that's been my commitment all right if you all like what you saw here today please hit subscribe the subscribe button is gonna be right over here to my left leave me a comment below and until we eat again cook something good for me thanks everybody have a great day

Channel: The BBQ Buddha

Views: 2,183

Rating: 4.818182 out of 5

Keywords: The BBQ Buddha, lamb shawarma big green egg recipe, big green egg, grilling, recipe, bbq, charcoal, lamb, grill, bge, kamado joe, kamado, ace hardware, chef jason, smoking, barbecue, joetisserie, grilled, big green egg recipe, ace, lamb chops, the bbq buddha, roast, smoke, ceramic grill, rack of lamb, kabobs, recipes, summer, leg of lamb, green egg, shawarma, 5280 culinary, todd's dirt, todd's dirt seasonings, how to, snake river farms, prime rib, baking, barbeque, charcoal grill, smoker, traeger

Id: QJRli1wiNP4

Length: 16min 49sec (1009 seconds)

Published: Wed Apr 29 2020