Shawarma is an Arabic cuisine consisting of a bread wrap with meat filling such as turkey, chicken, goat, hamburger, sheep or a mixture of meats. A few shawarma formulas have become prevalent everywhere throughout the world, particularly all over Arab, the Caucasus and Europe.
Shawarma is likewise known as “Center Eastern Taco in the Eastern Mediterranean locale.” The meat for this meal is placed on a spit and flame-broiled for several hours, maybe a day, which is one reason it’s a staple dish at our Mediterranean restaurant in NYC.
The basic ingredients of shawarma include:
- The meat of your choice
- Pita bread
- Minced garlic
- Lemon juice
- Olive oil
- Powdered cumin
- Curry powder
- Minced garlic
Amba sauce (pickled mango with chile), hummus or vinegar-based sauces with spices like cardamom, cinnamon and nutmeg Garlic mayonnaise, Roumania (garlic sauce), pomegranate concentrate or skhug are some of the toppings available for shawarma.
How is Shawarma Made?
Shawarma is produced by stacking fat strips and seasoned meat pieces in an alternating vertical spit. An onion, tomato or split lemon may be added on top for seasoning and aesthetic purposes.
While the spit spins in front of or over a flame, the meat is slowly grilled on both sides for hours. Gas or electricity supply heat; before, a cage stored charcoal or wood that was burned. Some restaurants feature two or three meat options, while others only have one.
With a huge knife, an electric knife or a tiny circular saw, the meat is shaved off the stack and dropped into a circular dish below, where it may be removed. Shawarma is popular as a sandwich consisting of veggies and dressing wrapped in pita or lavash. Cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, pickles, rhubarb and cabbage are just a few of the veggies that can come with the shawarma.
Are Shawarmas Healthy?
Shawarma, like most foods, can be a healthy part of a balanced diet. While the fat and calorie count are high, the meat is loaded in protein and fats to help keep you feeling fueled and satisfied. The marinated pieces sliced off the revolving cone of meat already had fat running through them and they were most glazed with extra throughout the cooking process.
Carbs per shawarma depend on the portion and meat, but here is the average nutrition of a shawarma dish:
- 728 calories
- Total fat: 20g
- Saturated fat: 6.4 g
- Monounsaturated fat: 7.9 g
- Cholesterol: 208 mg
What are Traditional Shawarma Flavors?
- In Turkey, iskender kebab is one of the most popular dishes. It’s a döner kebab except that the meat is butter-slathered and topped with a tomato sauce.
- Ca kebab is a delicacy of Turkey’s central region, mainly the province of Erzurum. The marinated meat, usually lamb or mutton, is sliced into strips with a broad knife right on the spit. It cooks in a horizontal position. Roast lamb is served with lavash bread, minced onions, tomatoes, and green peppers on a plate.
- Cağ kebab is a delicacy of Turkey’s central region, mainly the province of Erzurum. The marinated meat, usually lamb or mutton, is sliced into strips with a broad knife right on the spit. It cooks in a horizontal position. Roast lamb is served with lavash bread, minced onions, tomatoes and green peppers on a plate.
- Adana kebab is named after the Turkish city of Adana in the south. Minced lamb is seasoned with black pepper, chili pepper and additional spices including garlic, paprika & cumin.
- Testi kebab, widespread in central Anatolia and the Turkish Black Sea area, is a unique custom of cooking meat and vegetables together in a clay pot known as testi. The service is the most beautiful aspect. Indeed, the container’s seal bursts right on the table, revealing sweet and aromatic contents.
- Beyti kebab, this other Turkish cuisine with Swiss flavor, is notable for its appearance. The same Istanbul restaurant, Beyti Güler, debuts in Switzerland in 1961. Beyti Güler had watched how a Swiss butcher called Möller cooked his meat and thought combining the two traditions would be a good idea.
- Shish kebab is usually made with lamb, but it may also be made with chicken, beef & fish (particularly swordfish), which is sliced into cubes and marinated in oil, lemon juice & spices. The chunks are skewered and grilled with peppers and onions. This specialty is usually served with rice and grilled veggies. It’s called shish taouk (or shish tawook) when the main component is chicken. It’s a popular Middle Eastern meal. People in Lebanon, in particular, enjoy it with a garlic sauce.
What is Traditional Shawarma?
Chicken, beef, goat, lamb, fish and occasionally turkey are thinly sliced and folded inside a big piece of steamed or toasted flatbread or pita. Hummus, tahini, pickles, veggies, and even french fries can be found within the pita.
Shawarma vs. Gyro
Shawarma is a Middle Eastern cuisine seasoned with turmeric, cinnamon, cardamom and other regional spices and cooked with lamb, chicken or turkey. On the other hand, a gyro is a Greek sandwich filled with lamb or beef and seasoned with oregano, rosemary, thyme and other Greek herbs.
What is the History Behind Shawarma?
Shawarma is a well-known Middle Eastern meat sandwich. It is most prominent in Arab nations, despite its Turkish origins. Lamb, beef, goat, chicken or even a mix of these meats can be used in shawarma. While positioned on a spit, the meat is continuously roasted or grilled.
Tabouli, taboon bread and pita bread make these sandwiches. Two sauces are presented with these sandwiches: tahini and tarator. Typical shawarma sauce components include lemon juice and cumin seeds.
Shawarma is often eaten as a sandwich or a wrap. Cucumbers, tomatoes, pickled vegetables and onions can be used as garnish. You can get fries or hummus at a variety of places. The wrap and veggies help to balance off the meatiness in this meal.