Pro-Q Smokers & BBQs

Lamb Shawarma Loaded Flatbreads

Lamb Shawarma Loaded Flatbreads

This sweet and spicy lamb recipe works incredibly well with grilled spring greens and radish. The leg of lamb that’s slowly cooked with authentic north African spices is a wonderful fakeaway version of a classic shawarma kebab and a real crowd pleaser to kick off the weekend.

OVERVIEW

METHOD

Hot Smoked

Prep Time

20 Mins

Cooking Time

4 Hours 30 Mins

Serves

4

Suggested Wood

Oak

Ability

Beginner

INGREDIENTS

  • ½ leg of lamb
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped dill / fennel tops
  • 2 tbsp chopped dill / fennel tops
  • 2-4 tbsp shawarma spice paste
  • 12 radishes
  • Bunch of mint leaves
  • 1 tbsp olive oil
  • Pinch of smoked sea
  • Flatbreads to serve

For the Rub

  • 1 tbsp paprika
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 1 tsp smoked sea salt
  • 1 tsp garlic powder
  • 1 tsp brown sugar
  • 1 tsp ground coriander
  • ½ tsp cracked black pepper

If time allows rub your lamb leg with all your dry spices, salt and pepper the night before cooking. Remove your lamb from the fridge at least an least an hour before you plan to start cooking.


INGREDIENTS

  • ½ leg of lamb
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped dill / fennel tops
  • 2 tbsp chopped dill / fennel tops
  • 2-4 tbsp shawarma spice paste
  • 12 radishes
  • Bunch of mint leaves
  • 1 tbsp olive oil
  • Pinch of smoked sea
  • Flatbreads to serve

For the Rub

  • 1 tbsp paprika
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 1 tsp smoked sea salt
  • 1 tsp garlic powder
  • 1 tsp brown sugar
  • 1 tsp ground coriander
  • ½ tsp cracked black pepper

If time allows rub your lamb leg with all your dry spices, salt and pepper the night before cooking. Remove your lamb from the fridge at least an least an hour before you plan to start cooking.


METHOD

Step 1

Preheat your ProQ BBQ to 110˚C with a waterpan in for a steady temperature and to add some moisture. Brush your lamb all over with spice paste and then roll it in chopped herbs to coat. Place into your BBQ for 4 hours aiming for an internal temperature of  60-70˚C. Add wood chunks for some smoky flavour, we'd recommend 1-2 chunks for this cook.

Step 2

For the last 30 mins of hot smoking increase your BBQ temperature up to 180-200˚ by removing the waterpan using some mitts.  Grill your vegetables and sear the lamb for a caramelised crust and umami char.  Allow the lamb fat to really sizzle, turning every 10 minutes until you're happy with the colour.  Leave to rest and prepare your garnish.

Step 3

Roughly chop the spring greens and toss in a large bowl with mint, oil, preserved lemons and radish. Season to taste and using a smoker basket cook along with your flatbreads over a high heat. After 4-5 mins the spring greens should start to wilt and blacken over the intense heat and are then perfect to serve with your lamb.

Step 4

Roughly carve your lamb leg by chopping up into smaller pieces and season with a pinch more sea salt and plenty of pomegranate seeds. Load up your grilled flatbread with seasonal vegetables and enjoy with some yogurt on the side.


Configuration

Grilling - Long Distance Direct Heat

Grilling - Long Distance Direct Heat More info

Lamb Shawarma Loaded Flatbreads

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