Shawarma is a popular Middle Eastern street food dish that consists of meat (often lamb, chicken, beef, or a mixture of meats) that is seasoned, stacked in a vertical rotisserie, and slow-cooked as it turns on the spit. The cooked outer layer is shaved off as it cooks, resulting in thin slices of tender, flavorful meat. Shawarma is typically served in a wrap or flatbread, often with a variety of accompaniments and sauces.

Here's a basic overview of how shawarma is traditionally prepared:

Ingredients:

Thinly sliced marinated meat (commonly chicken, lamb, or beef)
Marinade (typically includes yogurt, vinegar, garlic, spices like cumin, coriander, and paprika)
Flatbreads or pita for serving
Toppings and accompaniments (such as tomatoes, cucumbers, onions, lettuce, tahini sauce, garlic sauce)

Instructions:

Marinate the Meat:

The meat is marinated in a flavorful mixture that often includes yogurt, vinegar, minced garlic, and a blend of spices. The marinating process helps infuse the meat with the desired flavors and tenderizes it.

Stacking on the Rotisserie:

The marinated meat is then stacked in layers on a vertical rotisserie. The layers of meat are compressed onto the spit, creating a cone-like shape. This stack of meat is what turns on the rotisserie and cooks as it rotates.

Slow Cooking:

The vertical rotisserie allows the meat to cook slowly as it turns. The outer layer of the meat cooks and gets crispy, while the inner layers remain tender.

Shaving and Serving:

Once the outer layer is cooked, the shawarma is ready to be served. Thin slices of the cooked meat are shaved off the rotating cone using a long knife or a specialized tool.

Assembling the Wrap:

The shaved meat is typically served in a flatbread or pita. The wrap is then filled with toppings and accompaniments such as tomatoes, cucumbers, onions, lettuce, and a variety of sauces like tahini or garlic sauce.

Optional Grilling: