Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Lamb Shawarma Loaded Flatbreads
OVERVIEW
METHOD
Hot Smoked
Prep Time
20 Mins
Cooking Time
4 Hours 30 Mins
Serves
4
Suggested Wood
Oak
Ability
Beginner
INGREDIENTS
- ½ Leg of Lamb
- 2 Tbsp Chopped Mint Leaves
- 2 Tbsp Chopped Dill / Fennel Tops
- 1 Preserved Lemon, finely sliced
- 2-4 Tbsp Shawarma Spice Paste
- A sprinkling of Pomegranate Seeds and Flatbreads to serve
For the Rub
- 1 Tbsp Paprika
- 1 tsp Fennel Seeds
- 1 tsp Chilli Flakes
- 1 tsp Smoked Sea Salt
- 1 tsp Garlic Powder
- 1 tsp Brown Sugar
- 1 tsp Ground Coriander
- ½ tsp Cracked Black Pepper
If time allows rub your lamb leg with all your dry spices, salt and pepper the night before cooking.
For the Seasonal Greens
- Large handful of Seasonal Greens
- Small bunch of Mint Leaves
- 1 Tbsp Olive Oil
- 1 Preserved Lemon, finely sliced
- 12 Radishes
INGREDIENTS
- ½ Leg of Lamb
- 2 Tbsp Chopped Mint Leaves
- 2 Tbsp Chopped Dill / Fennel Tops
- 1 Preserved Lemon, finely sliced
- 2-4 Tbsp Shawarma Spice Paste
- A sprinkling of Pomegranate Seeds and Flatbreads to serve
For the Rub
- 1 Tbsp Paprika
- 1 tsp Fennel Seeds
- 1 tsp Chilli Flakes
- 1 tsp Smoked Sea Salt
- 1 tsp Garlic Powder
- 1 tsp Brown Sugar
- 1 tsp Ground Coriander
- ½ tsp Cracked Black Pepper
If time allows rub your lamb leg with all your dry spices, salt and pepper the night before cooking.
For the Seasonal Greens
- Large handful of Seasonal Greens
- Small bunch of Mint Leaves
- 1 Tbsp Olive Oil
- 1 Preserved Lemon, finely sliced
- 12 Radishes
METHOD
Step 1
Preheat your ProQ BBQ Smoker to 110˚C / 230°F with a water pan filled with boiling water for a steady temperature and to add some moisture. Brush your lamb all over with spice paste and then roll it in chopped mint and dill / fennel tops to coat. Place the lamb into your BBQ for 4 hours aiming for an internal temperature of 60 - 70˚C / 140 - 158°F. Add wood chunks for some smoky flavour, we'd recommend 1-2 chunks for this cook.
Step 2
For the last 30 mins of hot smoking increase your BBQ temperature up to 180 - 200˚C / 356 - 392°F by removing the water pan using some mitts. When your BBQ has reached temperature, sear the lamb on the grill for a caramelised crust and umami char. Allow the lamb fat to really sizzle, turning every 10 minutes until you're happy with the colour. Leave to rest and prepare your garnish.
Step 3
Roughly chop the seasonal greens and toss in a large bowl with mint, oil, preserved lemons and radish. Season to taste and using our ProQ Smoker Basket cook along with your flatbreads over a high heat. After 4-5 mins the seasonal greens should start to wilt and blacken over the intense heat and are then perfect to serve with your lamb.
Step 4
Roughly carve your lamb leg by chopping up into smaller pieces and season with a pinch more sea salt and plenty of pomegranate seeds. Load up your grilled flatbread with seasonal vegetables and enjoy with some yogurt on the side.
