A Shawarma...of sorts in my KaruBouQuet

[JCBBQ]

First of all, I can’t take credit for KaruBouQuet that brilliant wordsmithing came from Max Good however I’m stealing it.

So lamb. I ate it every day I was in Morocco a couple years ago. I love it, but it’s not something we eat much bc the Mrs think it smells of sweaty socks. 🤷‍♂️ Anyway she was away over Easter so I made it and it was so good I’ve literally been thinking about it every day since. So today I’ll repeat and document as I go.

I didn’t go all out w special ordered lamb from the butcher, I just picked up two boneless legs at Costco. We’ll see how it compares.

I cut off the fat and silver skin. Then sort of butterflied it a little and hacked it up so that the marinade could find more surface area. I rubbed it all over and put it in the fridge over night.

More to come.

[JCBBQ]

18 ingredients in that marinade. It smells incredible.

[JCBBQ]

​​Tied em up before cooking. And 5 hours in.

[willxfmr]

You're killing me here! How about ya put a little hustle in it?

[JCBBQ]

Haha yeah, got too stuffed to do anything after I ate last night.

[JCBBQ]

Swiss Chard w a yogurt and tahini sauce.
Cross section of my stuffed pita.

[fzxdoc]

That looks pretty decadent. You got a twofer--a great meal and the recall of delicious memories of Moroccan food.

Do you have to eat it all up before the wife gets back?

Kathryn

[JCBBQ]

Hahahaha we’ll have to hide it.

[HawkerXP]

Baaaaaa!

[JCBBQ]

Lol

[JCBBQ]

Here are some thoughts. I adapted this recipe from the one I did in my oven in a roasting pan w liquid at a higher temp. The recipe called for it to be covered after an hour so as to not burn the marinade. I did this in the KBQ around 275. Thinking to cook it like a pork butt.

I have to say I prefer the oven method. The smoke overpowered the great marinade flavors. Still very tasty but not as good.

Next time I’ll do a hybrid cook. Smoke at higher temps for an hour to get some great smoke flavor, then bang in the oven.

[willxfmr]

Oh my! I'm drooling all over myself here. Any chance you could share the marinade recipe? Or maybe even do a full recipe write up? Or come live with me rent free, with a promise to make that once a week?

[JCBBQ]

Ahhhh that sounds amazing. Be right over.

[Dr. Pepper]

JCBBQ I don't know if that is where he is from. That's just my guess. BTW, it's great to see a recent KBQ taking risks, trying out new things! ¡Salud!

[willxfmr]

It would indeed be Fond du Lac, WI. If you like small town life in a State that gets the extremes of all four seasons, by all means, come by. I'll buy the lamb so you don't have to waste time trying to find it yourself.