Today’s Spotlight is on Shawarma.

Shawarma is a popular Middle Eastern Street food. It’s made of thinly sliced, spice-marinated meat that’s cooked on a vertical spit in front of a rotisserie. The meat is often wrapped in or served with pita. Shawarma is similar to Greek gyros, but shawarma is seasoned with more spices and gyros are seasoned with more herbs.

Shawarma is a 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.

To make shawarma, the meat is:

• Stacked on a vertical spit.
• Cooked for hours.
• Grilled evenly while it turns.
• Slice thinly once the outside layers are grilled.

Shawarma can be made with: Lamb, Beef, Chicken, Goat, Turkey.

Cooking meat vertically on a spit allows it to cook in its own juices, which results in a moist and tender final product. The juices drip down and marinate the rest of the meat. The vertical rotisserie style of cooking was used to prioritize the flavor and tenderness of the meat. It’s been used for many years.

Shawarma is often served with:

Hummus, Tahini, Pickles, Vegetables, French fries, Garlic sauces.

You can also cook shawarma horizontally in a pan or on the BBQ.

 

Shawarma vs Gyros

Shawarma and gyros have different origins, seasonings, and serving styles. Shawarma is Middle Eastern and is seasoned with cumin, coriander, and turmeric. Gyros are Greek and are flavored with rosemary, thyme, and marjoram. Shawarma meat is marinated for a long time, often overnight, to give it a richer flavor. Gyros have a fresh flavor profile.

Shawarma and gyros share some ingredients, such as: Bread, Meat, Hummus. However, gyros are usually made with: Lamb, Beef, Chicken, Pork.

 

History

The exact origin of shawarma is unknown, but it’s believed to have originated in the Levant region, which includes modern-day Israel, Palestine, Jordan, Lebanon, and Syria. The earliest known shawarma was invented in Bursa, Turkey.  The word “shawarma” is Arabic and means “turning”. It comes from the Turkish term “Sevirme”.

The shawarma technique of grilling a vertical stack of meat slices and cutting it off as it cooks first appeared in the 19th-century Ottoman Empire. Many other cultures adopted it with minor variations and new names, such as the Greek gyro and the German doner kebab.

Shawarma spread to other Mediterranean and Middle Eastern civilizations. It was introduced to Saudi Arabia, Turkey, Syria, and Iraq by tourists from Lebanon. From Saudi, it later migrated to Pakistan and Europe during the first half of the 20th century.

 

Here are some fun facts about shawarma:

• The word “shawarma” comes from the Turkish word çevirme, which means “turning”. The meat is cooked on a rotating spit in a rotisserie oven, which bastes it in its own juices.
• The earliest known shawarma was invented in Bursa, Turkey. The dish quickly spread to other Mediterranean and Middle Eastern civilizations.
• Shawarma is a good source of vitamin C.
• You can pair shawarma with any vegetables or sauces you like. The most common sauces used in a shawarma wrap are tahini, garlic, and hummus.
• Shawarma became popular in the United States in the 1970s. It was widely prepared as a street food throughout New York City and Chicago.
• Shawarma can be refrigerated and is safe to eat for up to four days. You can also freeze shawarma and reheat it when you are ready to eat it.

 

Here is a Chicken Shawarma Recipe for you to try:

Ingredients:

• 1 kg / 2 lb. chicken thigh fillets, skinless and boneless

MARINADE

• 1 large garlic clove, minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
• 2 tsp smoked paprika.
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

YOGHURT SAUCE

• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

 

TO SERVE

• 4 – 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion finely sliced.
• Cheese, shredded (optional)
• Hot sauce of choice (optional)

 

Instructions:

1. Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
2. Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
3. Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grill with oil and heat to medium high. (See notes for baking)
4. Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
5. Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

1. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up.
3. Enjoy!

Consumption

Shawarma is a popular street food in many countries around the world. It’s a common meal at most Middle Eastern or Lebanese restaurants. It’s also sold at makeshift stalls and food trucks as a quick snack.

According to some, Shawarma Asham in Tampa has the best shawarma in the world. Others say that Istanbul Mediterranean Grill & Market has the best shawarma.

Shawarma’s popularity increased in North America in 2012 after the Avengers movie premiered. In the ending credit scene, the Avengers ate shawarma in New York. According to Tastewise, shawarma popularity has decreased by 23.95% over the past year. On average, shawarma is consumed 1.63 times per year. In Israel, the average person consumes over 28 pounds of turkey shawarma annually.

A serving of shawarma contains 30-35 grams of protein. A single shawarma wrap can contain between 400 and 1200 calories, depending on where it’s eaten and how much oil and fat is used.

Shawarma is a popular street food in many countries, including:

• Egypt: One of the world’s most popular street foods
• Israel: A popular street food and eaten daily in restaurants.
• Turkey: A popular dish in Turkish diaspora communities
• Lebanon: A staple street food
• Syria: A popular street food
• Kuwait: Widely served.
• Iraq: Widely served.
• Armenia: Widely served.
• Georgia: Widely served.
• Saudi Arabia: Widely served.
• United Arab Emirates: Widely served.

 

According to food experts, some of the best places to eat shawarma include:

• Barbar in Beirut, Lebanon
• HaKosem in Tel Aviv, Israel
• Boubouffe in Beirut, Lebanon
• Joseph in Beirut, Lebanon
• Mama Noura in Riyadh, Saudi Arabia
• Dabush in Tel Aviv, Israel
• Ilili in New York City, United States
• Abu Haider in Cairo, Egypt

 

Celebrating Shawarma

National Shawarma Day is on October 15th. It celebrates the Middle Eastern rotisserie method of cooking meats like lamb, chicken, and beef. Some places are celebrating National Shawarma Day with giveaways. Let us know in the comments if you like Shawarma and who makes your favorite.