Shawarma

Shawarma is a delicious Middle Eastern meat treat that is marinated and spit-roasted. Its name comes from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning) and refers to the rotating skewer on which the meat is cooked.

Shawarmas are made with lamb, turkey, chicken, beef, or a combination of different meats that are slow-cooked for hours and basted in their own juices and fat, gaining incomparable succulence, but the real secret to a perfect shawarma is in the marinade.

Depending on the variety, the meat should be marinated for at least a day, preferably two, especially if beef is used. These marinades are typically 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 sometimes even orange slices.

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

Israeli shawarmas, for example, are typically topped with tahini and served with generous portions of hummus and pickled mango slices, whereas in other countries, shawarma is frequently accompanied by garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads such as tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip.

Shawarma, once a common staple of the Middle Eastern working man, has evolved into the ultimate Arabic street food, found not only in Arabia and the Levant, but in virtually every nook and cranny of the globe.