This is a very special recipe – using the Big Green Egg Rotisserie makes it unbelievably sticky, smoky and charred. Steaming the celeriac first is key. This means it absorbs more of the marinade and cooks evenly on the spit.
PREPARE THE CELERIAC
Peel the celeriacs and slice into 1cm discs. Steam or boil for 7 minutes, until just tender. Drain and leave to dry.
To make the marinade, toast and lightly grind the cumin, coriander and cardamom, then mix with the rest of the ingredients.
Generously coat the celeriac discs and leave to marinate for at least 1 hour, or ideally overnight.
SET UP YOUR EGG
Set up your EGG for rotisserie cooking. The target temperature is 160°C-180°C. Remove the top fork from the Rotisserie spit. Halve the apple, then push one half onto the skewer,skin-side first, to create a base. Thread each of the celeriac discs down the skewer until tightly packed. Finish with the remaining apple half. Keep any leftover marinade for later.
Make sure everything is nicely centred on the spit, then add the top fork and tighten the wing screws at both ends to secure.
SPIT ROAST THE SHAWARMA
Install the spit, turn on the Rotisserie motor and watch the shawarma rotate. After a full rotation, check that everything is secure, then close the Dome. Leave to spit roast for 1-1½ hours, until sticky,charred and caramelised.
Every 15 minutes or so, brush with the leftover marinade.
MAKE THE SPICED TOMATO SAUCE
In a large bowl, mix the sauce ingredients together, finishing with a generous glug of olive oil to really loosen it up.
Once the celeriac is cooked, remove it from the EGG, still on its spit, and set aside. Add the Stainless Steel Grid to the EGG and place a skillet in the middle. When hot, add the sauce and allow to bubble for a few minutes. Taste and adjust the flavours accordingly.
SLICE THE SHAWARMA
Slice the shawarma off the spit at the table (dramatic moment!). Have the celeriac piled up rustically,then spoon over the warm tomato sauce.
Finish with mint, olive oil and seasonings.
