Shawarma

Shawarma is a cherished dish in Middle Eastern cuisine, renowned for its thinly sliced meat stacked in a cone shape and roasted on a vertical rotisserie. While it traditionally features lamb or mutton, you can now find shawarma made with chicken, turkey, beef, or veal. As the meat cooks, it is shaved off the rotating stack, creating a delectable and popular street food, especially in countries like Egypt, the Levant, and across the Arabian Peninsula.

The name "shawarma" is derived from the Arabic word for "turning" aptly describing the rotating rotisserie method used to cook it. This grilling technique originated in the 19th-century Ottoman Empire and has inspired other dishes such as doner kebabs and gyros. Shawarma even influenced the creation of tacos al pastor in Mexico, introduced by Lebanese immigrants.

Preparing shawarma involves marinating meat slices, stacking them on a skewer, and slowly roasting them on a spit. Common spices include cumin, cardamom, and turmeric, which impart the meat’s distinctive flavor. Shawarma is typically served as a sandwich or wrap in flatbreads such as pita, garnished with tomatoes, cucumbers, onions, pickled vegetables, and sauces like tahini or amba mango sauce. In Israel, it is often made with dark meat turkey and served with tahini sauce to adhere to dietary laws.

With its rich history and diverse variations, shawarma is a flavorful dish enjoyed by many around the world.