Shish taouk

Shawarma is a cherished dish in Middle Eastern cuisine, celebrated for its delectable flavors and distinctive cooking method. This dish features thinly sliced meat, stacked in a cone shape, and roasted on a vertical rotisserie. Originally made with lamb or mutton, shawarma is now also prepared using chicken, turkey, beef, or veal. As the meat rotates and cooks, it is shaved off in succulent slices. Shawarma is a popular street food in regions such as Egypt, the Levant, and the Arabian Peninsula.

The name "shawarma" derives from the Arabic word for "turning" accentuating the revolving cooking technique. While the concept of roasting meat on spits is ancient, the specific method of grilling a vertical stack of meat slices originated in the 19th-century Ottoman Empire (modern-day Turkey) with the doner kebab. This method influenced the Greek gyro and even inspired tacos al pastor in Mexico, courtesy of Lebanese immigrants.

To prepare shawarma, thin slices of marinated meat are stacked on a skewer and slowly roasted on a spit. Common spices include cumin, cardamom, cinnamon, turmeric, and paprika. Shawarma is typically served in a sandwich or wrap, using flatbreads such as pita or laffa. It is often garnished with fresh vegetables like tomatoes, cucumbers, onions, pickled vegetables, and sauces such as tahini or amba. Variations might include grilled peppers, eggplant, or even french fries.

In Israel, shawarma is frequently made with dark meat turkey and usually accompanied by tahini sauce instead of yogurt, in accordance with dietary restrictions that prohibit mixing meat and dairy. In the Middle East, chicken shawarma is often paired with garlic sauce, fries, and pickles, creating an immensely satisfying meal.