What You Need to Know
The technique relies on the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, to develop the characteristic flavor and aroma of shawarma. The high temperature and short cooking time help to prevent the meat from becoming overcooked and tough.
Steps
- 1.
Shawarma plate (Lebanon) (Beirut, Lebanon): Vertical roasting creates contrasting textures for mezze-style serving
- 2.
Dürüm (Turkey) (Istanbul, Turkey): Thin slicing allows tight rolling in lavash without tearing
- 3.
Fatteh shawarma (Egypt) (Cairo, Egypt): Crispy bits from spit edges provide textural contrast to yogurt-soaked bread
The Science
Primary Reaction
Maillard reaction