Steps

• 1

  *Plan ahead! Assemble the shawarma stack the night before you plan to cook it.

• 2

  Slice all the meat and fat into ½” slices and place into 3 bowls (pro tip: it’s easier to slice if they are all partially frozen).

• 3

  Season each bowl with Traeger Rub and massage the rub into the meat.

• 4

  Place half an onion on the bottom of each half skewer to make a firm base. then add 2 layers from each bowl at a time. Try to make the stack symmetrical, more or less. Then put the other 2 half onions at the top. Wrap in plastic wrap and refrigerate overnight.

• 5

  When ready to cook, set grill temperature to 275˚F and preheat, lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• 6

  Lay the shawarma directly on the grill grate and cook for about 3-4 hours, rotating at least once.

  275 ˚F / 135 ˚C

  04:00

• 7

  Remove from grill and increase the temperature to 445˚F. While the grill preheats, place a cast iron griddle directly on the grill grate and brush with olive oil.

  445 ˚F / 229 ˚C

• 8

  When the griddle is hot place the whole shawarma on the cast iron and sear 5-10 minutes per side. Remove from grill, slice off the edges, then repeat with remaining shawarma.

  445 ˚F / 229 ˚C

  00:10

• 9

  Serve in pita bread with your favorite toppings like cucumber, tomatoes, tahini, pickles, fries or Israeli salad.