Pita with homemade shawarma
Recipe
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20 minutes
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120 minutes
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140 minutes
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8 pieces
Going out for a doner kebab? Don’t bother! From now on you can grill delicious shawarma meat yourself in your Big Green Egg thanks to this recipe. You can also make the pita bread yourself and bake it in your kamado, or just buy it ready-made. Of course, you can also make the shawarma seasoning yourself. We will give you the basic recipe, which you can adjust to taste, if necessary. This is how you make your signature shawarma from now on.
INGREDIENTS
Shawarma
- 1 pork neck, approx. 2 kg
Shawarma seasoning
- 5 g cloves
- 10 g black peppercorns
- 10 g coriander seeds
- 10 g mustard seeds
- 5 g cumin seeds
- 10 g ground ginger
- 10 g garlic powder
- 10 g Hungarian paprika
- 5 g smoked paprika (hot)
- 5 g ground turmeric
- 5 g ground speculoos spices
- 10 g fine sea salt
Cucumber salad
- 1 cucumber
- 1 onion
- 1 clove of fresh garlic
- 2 tbsp Greek yoghurt
- 1 tsp sambal badjak
Green salad
- ¼ head of iceberg lettuce
- 4 chives
To serve
IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat to a temperature of 140°C. For the shawarma spices, finely grind or crush the cloves, peppercorns, coriander seeds, mustard seeds and cumin seeds in a spice mill, coffee grinder or mortar. Mix all the ingredients for the shawarma seasoning.
- For the shawarma, cut the pork into slices about 1 centimetre thick. Sprinkle the meat with the shawarma seasoning. Thread the pork slices between the clamps on the rotisserie skewer; when doing so, make sure to always turn the meat a quarter turn so that it is nicely balanced and will cook evenly. Tie up the meat with butcher’s twine.
METHOD
- Place the rotisserie ring on the ceramic base. Place the rotisserie skewer with the meat in the ring and insert the pin of the skewer into the motor. Close the lid of the EGG, turn on the motor and cook for about 1½ hours, until the meat reaches a core temperature of 74°C. You can measure the core temperature with the Instant Read Thermometer; just turn off the Rotisserie’s motor briefly to do so.
- Meanwhile, for the cucumber salad, peel the cucumber and use a mandolin to shave it into slices about 2 to 3 millimetres thick. Sprinkle the cucumber with salt and pepper and place in a colander to drain for about 1 hour.
- Gently squeeze the cucumber to release any extra liquid. Peel and chop the onion and peel and mince the garlic clove. Mix all the ingredients for the cucumber salad and place it in a bowl.
- When the meat has reached the indicated core temperature, raise the temperature of the EGG to 180 °C and roast for another 15 minutes or so. Meanwhile, for the green salad, cut the iceberg lettuce into strips. Finely chop the chives, mix them into the iceberg lettuce and transfer this to a bowl.
- Turn off the Rotisserie motor, remove the rotisserie skewer from the EGG and take off the butcher’s twine. Cut the shawarma off the spit in thin strips. Serve the shawarma with the pita pockets and the cucumber and green salads.
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