Authentic Lebanese Shawarma at Dory's in Medford, NJ

Shawarma is a popular Middle Eastern street food consisting of marinated meat that is stacked in an inverted cone shape and roasted on a slowly turning vertical rotisserie. 

• Meat: Traditionally made with lamb or mutton, but modern versions frequently use chicken, turkey, beef, or lamb.
• Preparation: Thin slices of meat are marinated in a blend of bold spices such as cumin, turmeric, cardamom, cinnamon, and paprika. The meat is then stacked on a vertical spit, often with strips of fat in between to keep it moist during the hours-long roasting process.
• Serving: The cooked outer layer is shaved off in thin strips and typically served in a warm pita, laffa, or lavash wrap. It can also be served as a "shawarma plate" over rice or with salad. 

• Vegetables: Fresh tomatoes, cucumbers, onions (often seasoned with sumac), lettuce, and pickled vegetables (like turnips or Armenian Cucumber).
• Sauces:
  • Toum: A thick, creamy garlic sauce, most common with chicken.
  • Tahini: A sesame-based sauce, typically served with beef or lamb.
  • Others: Hummus, amba (pickled mango sauce), or hot chili sauces like zhug.

 Origin: The technique originated in the 19th-century Ottoman Empire (modern-day Turkey) as the döner kebab. The word "shawarma" itself comes from the Turkish word çevirme, meaning "turning".

• Global Influence: Lebanese immigrants introduced the technique to Mexico, where it evolved into tacos al pastor.
• Shawarma vs. Gyro: While both use vertical rotisseries, gyros are Greek and usually feature Mediterranean herbs like oregano and rosemary, served with tzatziki sauce. Shawarma uses warmer, earthier Middle Eastern spices and is served with garlic or tahini sauce.