BBQ shawarma quiche

The cook, step by step.

1. 1

   Step 1

   Done

   In this recipe we start by lighting up the barbecue and going for a semi indirect setup with a temperature of 175 degrees in the dome.

   BBQ temperature: 175°C
2. 2

   Step 2

   Done

   In the meantime we cut the paprika into small strips, the red onion in half rings, the tomato in cubes and chop the garlic finely.

3. 3

   Step 3

   Done

   We now put the cast iron skillet on the barbecue directly above the coals and bake the shaarma cooked. When it is almost cooked we add the pepper, red onion and garlic and bake for another 5 minutes. Stir the whole thing together every now and then.

   5m
4. 4

   Step 4

   Done

   We then take the skillet from the barbecue and put the shorma filling in a separate tray. Clean the skillet well and apply a layer of butter. Then clothe the skillet with the savoury cake dough so that it is completely covered. After this insert the shorma filling. Then beat the eggs, mix them with the grated cheese to a whole and season some more with salt and pepper. Pour this evenly over the shaarma mixture whole so that it becomes even.

5. 5

   Step 5

   Done

   Now we make the barbecue completely indirect and put the kilt on it and go for the dome temperature of 175 degrees. Let the shawarmataart cook for about 30-40 minutes until the core of the shormataart is firm. Try to wiggle the skillet once in a while, then you'll notice when it's cooked. Get the shwarmataart from the barbecue and let it rest for 5 minutes.

   BBQ temperature: 175°C30m
6. 6

   Step 6

   Done

   Cut it in points and serve with the classic shawarma garnish and a nice dot garlic sauce! Enjoy it!