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[ArborAgent]

anyone ever make shawarma in their pit at home? Most of the recipes I see call for cooking in the oven and I don’t think that’s going to do it.

It also makes me question the authenticity. I don’t have a spit but I bet I can get close in flavor if I cook it over an actual fire which makes me think I should use my pellet smoker.

Anyone try it? Have a recipe to share?

[KeithG]

I’ve tried but can’t come close to the authentic Schwarma cooked on a vertical rotisserie.  I think it has to do with the spices are distributed through out the meat and how it’s sliced.

[Bentley]

I think the Classic is the thin steaks of lamb, with the onions stuck on the skewer about every 10lbs?  I have not done that, but I have done a ground Lamb/Beef hybrid, I guess more Gyro, then Shawarma , so to make a long story short...No.  I believe Free Mr. Tony has done a few and on the roto, or maybe he was doing Al Pastor...

[rughead]

I love these.
Do you have a recipe? I think you posted it before somewhere.
Thanks

Found it. A post you did Sept 4, 2017
Thanks