How to Make a Shawarma

Things You'll Need:

*  Beef or Chicken meat marinated
*  Fire for Roasting
*  cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, cabbage
*  crepe or rice

First The meat is then roasted slowly on all sides as the spit rotates in front of or over a flame for a period of several hours. traditionally a wood fire was used but for modern times, a gas flame is more common.

Different sorts of meat can be used for the shawarma; the principle is that the meat will be placed on a spit, and can be grilled even for the whole day. Chunks of meat fat make sure that the meat stays fat and juicy.

After cooking, the meat is shaved off the stack with a large knife, dropping to a circular tray below to be retrieved. Put it on crepe or sandwich or rice together with vegetables and a dressing cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, cabbage.

Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a hot chili sauce. Trivia In Saudi Arabia, goat is equally as common as beef or lamb and is often the preferred primary meat for purists, The name shawarma (pronounced [?war'ma]) comes from the Turkish word çevirme (IPA: [t?evir'me]), meaning turning, and has its origins in Anatolia. It is quite similar to döner kebab in Turkey (for which it is another name - turning roast), though differing from it in the type of meat and spices used. The composition of the salad can be quite different as well.

Tip: *  Shawarma is eaten either as a dish by itself, with grilled bread, or fresh pita bread.

Warnings:  Don't eat much fatty food. "Heart Attack" or High Blood Presure.