Video
Celeriac Shawarma, fresh harissa and pitta
Ingredients
- 1 Celeriac par boiled for 45 minuets and allow to cool
- 1-2 Onions thinly sliced into rings
- 4-5 Cloves minced garlic
- 1 Lemon juiced
- 20g Shawarma rub
- Slosh of olive oil
- Sea salt to taste
- You will require 1 Weber Deluxe Poultry Roaster
Method
Peel & thinly slice the cooled celeriac into disks, marinade with lemon juice, oil, salt, onions and garlic.
Use a 1kg tub or narrow bowl to start packing in the celeriac. Alternate layers of the marinated celeriac and onions.
Once you have used up the entire celeriac and onions press the spike from the poultry roaster firmly into the celeriac packed into the tub or bowl.
Flip over and turn out, and gently lift away the tub or bowl.
Place half an onion or lemon cut side down onto the top of the celeriac stack.
Place the poultry roaster spike back onto the base and roast at 180c on indirect heat for 30-40 minuets.
Once the Shawarma celeriac is well roasted and caramelised, remove from the grill.
Take the celeriac off the poultry roaster and thinly slice.
Serve in a flatbread with charred aubergines, red cabbage and garlic herb yoghurt.