The secret to a perfect shawarma lies in the long marination process where the meat is soaked for at least twenty four hours in a complex blend of spices like cardamom cloves and cinnamon. As the vertical rotisserie slowly turns the meat bastes in its own juices and fat which creates a texture that is incredibly succulent and tender. While the technique originates from the Ottoman era it has evolved into the ultimate Arabic street food that is now found in every corner of the globe.
What really sets shawarma apart from Turkish doner or Greek gyros is the incredible variety of local garnishes and bold condiments. Depending on the region it is served with everything from zesty garlic toum and tahini to spicy mango amba or even pickled turnips. This wide range of toppings combined with traditional flatbreads like pita or lavash creates a unique flavor profile that changes completely from one country to another.
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