Butterflied Leg Shawarma on the Grill

Ingredients

• 1 boneless Finnsheep leg, untied and opened flat
• 1 cup plain yogurt
• 6 garlic cloves, grated
• 2 tbsp each cumin, coriander, and smoked paprika
• 1 tbsp turmeric, 1 tsp cinnamon, 1 tsp cayenne
• 2 tbsp kosher salt, juice of 2 lemons

Method

1. 1

   Mix the marinade, coat the opened leg thoroughly, and refrigerate 12–24 hours. Yogurt tenderizes and helps the spices cling.

2. 2

   Thread the meat onto two parallel skewers so it hangs flat like a restaurant shawarma cone.

3. 3

   Grill over medium indirect heat, turning every 8–10 minutes, until the edges char and the center reads 135°F.

4. 4

   Rest 15 minutes, then shave thin slices off the outside, just like carving from a vertical spit. Serve in warm flatbread with pickles and tahini sauce.