What You Need to Know
Shawarma cooking involves vertical spit roasting of thinly sliced meat, typically lamb or chicken, at temperatures between 200°C to 250°C for 10-20 minutes. The high heat and rapid cooking time help to achieve a tender and juicy texture, while also caramelizing the exterior of the meat.
Steps
- 1.
Shawarma Plate (Middle East) (Levant): Primary cooking method creating signature layered texture
- 2.
Döner Kebab (Turkey) (Ottoman Empire): Adapted vertical roasting with regional spice blends
- 3.
Al Pastor Tacos (Mexico) (Mexico City): Fusion technique combining Lebanese spit-roasting with Mexican flavors
The Science
Primary Reaction
Maillard Reaction