Shawarma

Shawarma is a Levantine dish consisting of meat cooked on a vertically rotating spit. The outer layer is shaved as it cooks and wrapped or stuffed in a flatbread such as pita or laffa. It is widely sold as a street food in the Middle East, North Africa, and beyond.

The meat is typically lamb, beef, or chicken, though turkey and other meats are used in some variations. It is marinated in a blend of spices that can include cumin, coriander, cinnamon, cloves, cardamom, paprika, garlic, and vinegar or lemon juice, then stacked on a spit and slow-roasted. The preparation results in thin, flavorful slices that are shaved off as needed.

Shawarma is commonly served in a pita or flatbread with vegetables such as tomatoes, cucumbers, onions, and pickles, and finished with sauces or condiments. Popular accompaniments include tahini, toum (garlic sauce), garlic yogurt sauce, hummus, or hot sauce. It may also be dressed with parsley, cabbage, or sumac, depending on regional preferences.

Origins and regional variations: shawarma is part of the broader family of doner kebabs. Similar dishes appeared in the Ottoman Empire, with modern shawarma developing in the Levant and surrounding areas in the 19th and 20th centuries. The dish spread to Europe and North America through migration and tourism, adapting to local tastes and ingredients.

Nutrition and service: shawarma is a versatile fast-casual option that can be prepared with different meats and spice levels. It is often high in calories and fat, but can be made leaner and combined with vegetables to improve balance.