Lebanese Lamb Shawarma
An aromatic Lebanese spice blend of warm spices gives the lamb a deep, oriental note. The meat is slowly hot-smoked until it is buttery tender and juicy. Perfect for wraps or as a main course with flatbread.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 12 hours marinatingMix all spices with olive oil and lemon juice into a paste. Rub the lamb thoroughly and marinate covered in the refrigerator.
Smoker Preparation
30 minutesPreheat the smoker to 120-135 °C. Soak cherry and apple wood chips in water for 30 minutes. Remove the marinated meat from the refrigerator 1 hour before smoking.
Smoking
4-6 hoursPlace the meat in the smoker and smoke at a constant temperature until a core temperature of 82-85 °C is reached. Add wood chips every 90 minutes.
Resting & Serving
15 minutesWrap the meat in aluminum foil and let it rest for 15 minutes so the juices redistribute. Then slice thinly and serve with tzatziki and flatbread.
Pro Tip
Lamb shoulder works particularly well as the fat melts slowly during smoking and keeps the meat juicy. Let it rest for 15 minutes after smoking.
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