Smoked Lamb Shawarma
Classic Levantine spice blend meets gentle hot smoking. The lamb is marinated with cumin, turmeric, and cinnamon, then smoked at low temperature over beechwood. The result is an intensely aromatic, tender meat with a deep smoky note.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 8 hours resting timeMix all spices with sea salt and olive oil into a paste. Rub the lamb thoroughly all over and marinate wrapped in cling film for at least 8 hours in the refrigerator.
Smoker Setup
30 minutesPreheat the smoker to 110-120 °C. Soak beechwood and applewood chips in a 2:1 ratio or use them directly. Remove the meat from the refrigerator and let it come to room temperature for 30 minutes.
Smoking
6-8 hoursPlace the marinated lamb in the smoker and smoke at a constant temperature of 110-120 °C. Add wood chips every 2 hours. Monitor the core temperature with a meat thermometer.
Finishing and Resting
20 minutesOnce a core temperature of 82-85 °C is reached, remove the meat from the smoker. Wrap in aluminum foil and let it rest for at least 20 minutes before slicing or pulling.
Pro Tip
A splash of lemon juice and some grated garlic in the marinade significantly intensify the shawarma flavor. For a crispy crust, raise the temperature to 140 °C for the last hour.
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