Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Lamb Shawarma Loaded Flatbreads
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
- 1 Preserved Lemon, finely sliced
- 2-4 Tbsp Shawarma Spice Paste
- A sprinkling of Pomegranate Seeds and 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.
For the Seasonal Greens
- Large handful of Seasonal Greens
- Small bunch of Mint Leaves
- 1 Tbsp Olive Oil
- 1 Preserved Lemon, finely sliced
- 12 Radishes
INGREDIENTS
- ½ Leg of Lamb
- 2 Tbsp Chopped Mint Leaves
- 2 Tbsp Chopped Dill / Fennel Tops
- 1 Preserved Lemon, finely sliced
- 2-4 Tbsp Shawarma Spice Paste
- A sprinkling of Pomegranate Seeds and 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.
For the Seasonal Greens
- Large handful of Seasonal Greens
- Small bunch of Mint Leaves
- 1 Tbsp Olive Oil
- 1 Preserved Lemon, finely sliced
- 12 Radishes
METHOD
Step 1
Preheat your ProQ BBQ Smoker to 110˚C / 230°F with a water pan filled with boiling water for a steady temperature and to add some moisture. Brush your lamb all over with spice paste and then roll it in chopped mint, dill and fennel tops to coat. Place the lamb into your BBQ for 4 hours aiming for an internal temperature of 60 - 70˚C / 140 - 158°F. 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˚C / 356 - 392°F by removing the water pan using some mitts. When your BBQ has reached temperature, sear the lamb on the grill 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 seasonal greens and toss in a large bowl with mint, oil, preserved lemons and radish. Season to taste and using cast iron pan or our ProQ Smoker Basket cook along with your flatbreads over a high heat. After 4-5 mins the seasonal 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.
