Shawarma now with pics

[kevinv]

Has anybody done Shawarma on a BBQ? I know it is not the traditional way.

[expatbill]

I think I know what you're referring to, it's pretty much the same as "gyros" (pronounced yee ros) ground lamb, beef and goat, seasoned and molded to go on a spit and then thinly sliced and served. I believe you Canucks call it "Donair". Someone at the Brethren site did one a few months ago, and it appeared to come out very well. I don't see why you could not do it as long as you get the traditional seasoning mixture right. You should give it a shot!
After further research, he used the Alton Brown recipe from www.foodnetwork.com It looks to be a good recipe, he also put it on his bbq rotisserie. good luck

[swinginblackjacks]

Shawarma is usually meat from either chicken, beef or lamb. Gyros is all 3 ground fine and formed into...whatever. Delicious, yet mysterious.

[expatbill]

Mysterious and delicious indeed!

[kevinv]

I will give it a try. What i read on it it though, is you HAVE to use a cone or it does not taste right. Not sure how that changes the taste.

Hope to try it next week end, or maybe this weekend if it is nice. Will post pics for everyone to see.

Thanks again for the info.

[expatbill]

Unless you are using a vertical rotisserie, which is customary, I don't see it making that much of a difference. I guess you can always turn your grill on it's side.

[kevinv]

i could try that bill...... But i found this yesterday while surfing

http://www.videojug.com/film/how-to-mak ... n-sandwich

going to try this first, then meat on the spit next

[expatbill]

Not what I had in mind, I'm sure it's tasty, but it's basically just grilled chicken.

[thebarbecuemaster]

i have done shwarma many times by grilling the lamb on the grill after marinating it in the refrigerator.Here is the link to my recipe

http://www.thebarbecuemaster.net/schwarma.html

I hope it helps you

[kevinv]

here is some pictures