Shawarma

Shawarma is a tasty Middle Eastern pork dish that is marinated and spit-roasted. Its name comes from the Arabic pronunciation of the Turkish term çevirme (lit. to turn; turning) and alludes to the spinning skewer on which the meat is cooked.

Shawarmas are produced with lamb, turkey, chicken, beef, or a combination of other meats that are slow-cooked for hours and basted in their own juices and fat, achieving unmatched succulence, but the actual secret to a flawless shawarma is in the marinade.

Depending on the kind, the meat should be marinated for at least a day, preferably two, especially if beef is used. These marinades are often made with yogurt or vinegar and include spices and flavorings like cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and occasionally even orange slices.

Shawarma is either eaten on its own or wrapped inside a warm flatbread like pita or lavash. What truly distinguishes it from Turkish döner kebab, Greek gyros, and other similar meals is the variety of garnishes and condiments available.

Israeli shawarmas, for example, are generally coated with tahini and served with substantial portions of hummus and pickled mango slices, whereas in other countries, shawarma is sometimes accompanied by garlic mayo or a fiery toumaia garlic sauce, as well as both fresh and pickled veggies.