Shawarma

History

Shawarma descends from the Ottoman döner kebab and took its distinct identity in the Levant — Lebanon, Syria, Israel and surrounding countries — where cooks layered chicken or lamb with warm spices like allspice, cinnamon and cardamom. By the late 20th century it had become one of the most widely eaten street foods on Earth, with regional variations from Egypt to the UAE, and a global pop-culture moment courtesy of The Avengers (2012).

Ingredients

• Pita or laffa flatbread
• Seasoned chicken thighs or lamb (vertical rotisserie)
• Garlic sauce (toum) or tahini
• Pickled turnips
• Tomato
• Cucumber
• Fresh parsley
• Onion
• Allspice, cinnamon, cardamom, cumin, turmeric (marinade spices)
• Lemon juice

How to Make

1. 1Marinate chicken thighs or lamb strips in olive oil, lemon juice, allspice, cinnamon, cardamom, cumin, turmeric, garlic, salt and pepper for at least 4 hours.
2. 2Cook on a vertical rotisserie or layer in a hot oven at 425°F (220°C) on a rack, roasting until caramelized and cooked through, about 30–40 minutes.
3. 3Shave or slice meat thinly.
4. 4Warm pita or laffa on a skillet.
5. 5Spread toum (garlic sauce) or tahini generously.
6. 6Add sliced meat, pickled turnips, tomato, cucumber, onion and fresh parsley.
7. 7Roll tightly, wrap in foil to hold, and serve hot.

Known for it

• Shawerma ReemAl Kulliyah Al Elmiyah Al Eslamiyah St 54, Amman, Jordan