YES! YOU CAN ALSO MAKE SHAWARMA IN THE KAMADO ARGENTINO
INGREDIENTS
1 Boneless lamb leg
1 large onion
2 tablespoons parsley
1 tablespoon cilantro
1/2 cup olive oil
1 clove, pepper, salt, and nutmeg to taste.
1 Pineapple
1 head of garlic
100ml apple cider vinegar and 100 ml wine
STEP BY STEP
Marinade for the meat:
Place all chopped ingredients except the onion in a bowl.
Cut the lamb leg into slices of similar diameter to place on the spit. Place these slices in the bowl at least one day in advance.
Peel and cut in half to use as a base, place the meat slices one by one until the spit is full. At the other end, put the other half of the pineapple.
Place very little charcoal in the kamado to achieve gentle cooking.
Let it cook on the spit for forty-five (45) minutes.