Rotisserie shawarma and feast

[Dave from Denver]

Lebanese food for the Mrs' birthday party.

Falafel action

Shawarma - this is strips of marinated pork and beef shoulders bound together with string. The marinade is onion garlic cumin turmeric paprika cayenne and oregano.

Shawarma cooked on the rotisserie

The spread with condiments. Hummus tatziki baba ghanouj muhamarra dip feta peppers cucumber and tabbouleh salad.

Baklava for the ladies

For me

 

[Wolgast]

That is one freakingAweSome Tapas bro! Exellent!

 

[Bill Schultz]

One of the forerunners of Pastor Pork, beautiful meal wish I was there for that superb spread. Very well done bud

 

[Jim Lampe]

ain't ever had that before but I won't be shy: got an extra knife n fork?? Looks Great!

 

[Cliff Bartlett]

Very interesting and delicious looking cook!!

 

[Mike Cosgrove]

I love Lebanese food, would love to try yours.

 

[Dave from Denver]

That is one freakingAweSome Tapas bro! Exellent!

Original recipe idea came from one of your posts there wolgast

 

[Tony R]

Excellent cook.

 

[John Sp]

Dave - AWESOME! We love Mediterranean fare. How did you thread and bind the meat so it would spin? Tell me your secret and I am all over this one! How did you serve it? Did you slice it off like gyros or slide it off like kabob?

Regards,

John

 

[James Lake]

All looks damn good, this is new one for me.

 

[Mike Coffman]

Totally fantastic Dave!

 

[Dave from Denver]

Thanks everyone!

John I strung it up kinda like a large salami. The strips were about 1x4x.25 inches each. I tossed them together and then made a pile on a sheet pan in a log shape. I started at one end and made a little half hitch loop about every half inch.

Then I had a helper help me flip the log on its back and fed the string through each loop. Then up and down the sides.

Once it was all tied up i stuck it on the skewer and made sure the forks were in the meat. Then I tucked in any big dangling pieces into the string.

Because it was a pile of strips and not a real gyros stack or loaf, once I took it off the spit and cut the string the mass fell apart. Then I just cut it up with a cleaver.

Bill of course this method would work for el pastor. Great idea thats one of my favorites. I'm all over that!

 

[John Solak]

One heck of a fine looking meal!!!

 

[Robert T]

The only thing I know about Lebanese is corporal Klinger. Seriously though, although I am not familiar with this food the flavors look fantastic. Really nice cook and outstanding post. It is really great to learn about something different.

 

[Jerome D.]

Fantastic cook, Dave. Many years ago, I lived in the Middle East for 6 months on a business assignment, and shawarma & falafel were among the many foods I enjoyed out there. Yours looks like the real deal.

 

[John Sp]

Thanks Dave - I will try this one soon...

Regards,

John

 

[Daum]

Now that is a great rotisserie of meat!

Daum

 

[Chris Lynch]

Yum yum yum. I love shawarma!! Never thought to do it myself and now I am inspired to do my own. thanks for that!

 

[Jason Noble]

Great looking shawarma feast. I might have to give that a try on my roti.

 

[Monty House]

I could only dream about cooking something that amazing. Boy, does that look spectacular!