Ingredients
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Main
Experience the bold, smoky flavors of traditional Lamb Doner Kebab right at home with this authentic rotisserie-style shawarma recipe. A 48-hour marinade ensures ultra-tender meat, while hickory smoke infuses deep, rich flavors. Use the Gravity Series Rotisserie to slowly roast your kebab. Served in warm lavash bread with a hint of fresh thyme, this dish will be a crowd pleaser.
Instructions
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01
Slice the boneless leg of lamb into thin, even slices and lay them flat in a large stainless-steel tray.
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02
Season generously with sea salt and black pepper, then drizzle with olive oil to help bind the flavors.
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03
Add a layer of chopped onions over the lamb.
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04
Spread 5 tablespoons of whole milk yogurt evenly over the onions.
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05
Cover the tray tightly with plastic wrap and refrigerate for 48 hours to allow the flavors to deeply infuse.
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06
Preheat the Gravity Series 1050 smoker to 500°F with a few hickory wood chunks in the ash bucket for that signature smoky depth.
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07
Thread the marinated lamb slices onto the rotisserie skewer, stacking them tightly to create a uniform doner-style shape.
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08
Secure the skewer in place and start the rotisserie, allowing the outer layer to caramelize as it slowly rotates.
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09
Once the outside is golden brown and crispy, shave off thin slices using a sharp knife.
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10
Continue cooking, letting the next layer crisp up before slicing again.
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11
Serve immediately on warm lavash or pita bread, sprinkle with fresh thyme, and enjoy with a cold glass of ayran (salty yogurt drink).
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12
🔥 Pro Tip: Keep slicing as you go! Traditional doner kebab is cooked in layers—shaving off the crispy exterior while allowing the inner layers to continue caramelizing ensures the perfect balance of tenderness and charred edges.
