Shavings are cut off the rotating stack for serving, customarily with a long, flat knife. A motorized spit slowly turns the stack of meat in front of an electric or gas-fired heating element, continuously roasting the outer layer. Pieces of fat may be added to the stack to provide extra juiciness and flavor. The slices are stacked on a skewer about 60 cm (20 in) high. Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish tacos al pastor when it was brought there by Lebanese immigrants. History Shawarma in Lebanon, 1950Īlthough the roasting of meat on horizontal spits has an ancient history, the shawarma technique-grilling a vertical stack of meat slices and cutting it off as it cooks-first appeared in the 19th-century Ottoman Empire, in what is now Turkey, in the form of doner kebab, which both the Greek gyros and shawarma are derived from. Shawarma is an Arabic rendering of the Ottoman Turkish çevirme (چيويرمى) (, "turning"), referring to the turning rotisserie. Shawarma is a popular street food in the greater Middle East, including Egypt, Kuwait, Iraq, and the Levant, also served widely in Saudi Arabia.
Thin slices are shaved off the cooked surface as it continuously rotates. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. Shawarma ( / ʃ ə ˈ w ɑːr m ə/ Arabic: شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in an inverted cone, and roasted on a slowly turning vertical rotisserie or spit.
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