BBQ Lamb Shawarma
Pulled American Lamb Shoulder, Garlic, Tahini, Hummus, Tomato, Cucumber, Fresh Herbs, Roasted Potatoes, Laffa Bread
Chef Jarrad Silver of Silver and Sons BBQ | Bethesda, MD
Adapted by StarChefs | January 2026 | Photo: Cameron Whitman
INGREDIENTS
Garlic Marinade:
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon ground Aleppo pepper
¼ teaspoon fennel seeds
6 cloves garlic cloves
2 tablespoons chopped ginger
½ teaspoon kosher salt
¼ cup olive oil
¼ teaspoon dried oregano
Pulled Lamb:
Yield: 3 pounds
5 pounds American lamb shoulder, rinsed and patted dry
Kosher salt
Apple cider vinegar
Tahini:
½ cup tahini
1 clove garlic, grated
Juice of ½ lemon
Tomato-Cucumber Salad:
1 tomato, wedged
1 Persian cucumber, seeded and quartered
¼ red onion, thinly sliced
4 sprigs parsley, chopped
2 sprigs mint, chopped
Juice of 1 lemon
Kosher salt
To Assemble and Serve:
Yield: 1 sandwich
1 piece laffa bread
Neutral oil
Juice of ½ lemon
4 leaves mint, torn
4 sprigs dill, stems removed
4 sprigs parsley, stems removed
2 ounces pickled cherry peppers
4 ounces hummus
4 ounces crispy roasted potatoes
METHOD
For the Garlic Marinade:
In a sauté pan over medium heat, toast cumin, coriander, Aleppo pepper, and fennel until fragrant. Remove from heat and let cool. Transfer to a mortar and pestle and grind into a fine powder. Set aside. In the same mortar and pestle, add garlic, ginger, and salt. Pound until a smooth paste-like consistency is achieved. Transfer to a small mixing bowl. Fold in ground spices, olive oil, and oregano, mixing until fully emulsified. Transfer to an airtight container and refrigerate.
For the Pulled Lamb:
Prepare and heat a smoker to 250°F. Place lamb on a clean work surface. Rub with 2 ounces Garlic Marinade. Generously season with salt. Let sit 1 hour at room temperature. Place lamb, fat-side up, on smoker. Smoke 3 hours, rotating as needed for even bark formation. Reduce heat to 200°F and smoke additional 4 hours, or until bark has darkened but isn’t too dry. Spray with apple cider vinegar. Increase smoker heat to 275°F. Wrap lamb in butcher paper and smoke additional 2 hours, or until internal temperature of meat reaches 200°F. Let rest 2 hours in a hot box. Once rested, shred meat, removing and discarding all bones and tendons. Transfer to an airtight container and refrigerate.
For the Tahini:
In a mixing bowl, combine all ingredients. Add 2 tablespoons ice water and whisk until mixture becomes light and fluffy. Set aside.
For the Tomato-Cucumber Salad:
In a mixing bowl, combine tomato, cucumber, onion, and herbs. Season with lemon juice and salt. Set aside.
To Assemble and Serve:
Prepare and heat a griddle. Warm laffa until soft and pliable. Set aside. Keep griddle warm. In a cast-iron skillet over medium flame, heat oil. Add 5 ounces Pulled Lamb and sear 4 minutes, or until warmed through and crispy. Transfer to a mixing bowl and toss with lemon juice, fresh herbs, and cherry peppers. Set aside. Place warmed laffa on a serving plate. Slice to create a pocket and spread interior with hummus. Fill with Tomato-Cucumber Salad followed by seasoned Pulled Lamb and roasted potatoes. Drizzle with Tahini. Fold sandwich inward and roll tightly in a burrito-like shape. Transfer to hot griddle, seam-side down, and sear until bread is crisp and sandwich is sealed. Flip and sear opposite side. Serve warm.
