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Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
Like gyro, Shawarma consists of meat cut into thin slices and roasted on a slowly-turning vertical rotisserie or spit. Shawarma specifically, though, is stacked in a cone-like shape, and slowly ...
Shawarma: Middle East Meat (usually lamb and/or veal, or chicken) cooked on a vertical rotisserie; served in pita or a similar bread wrap, or on a plate, often with tahini sauce and other condiments [294] [295] Siomay [137] Indonesia (Chinese Indonesian) A steamed fish dumpling with vegetables served in peanut sauce.
Doner kebab or döner kebab [a] is a dish of Turkish origin made of meat cooked on a vertical rotisserie. [1] Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks.
Minced chicken adequately seasoned and then barbecued on a charcoal grill. [citation needed] Khaddi Kebab: Authentic baluchistan cuisine..a whole lamb is stuffed with flavored rice, marinated and inserted in a dug hole with wood around to cook it..the hole is filled up and whole lamb is cooked underground for some time. [citation needed]
In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie; this feature is useful, as the meat is typically shaved off a bit at a time. Some dishes that are commonly cooked on a vertical rotisserie include: Döner kebab from Turkey; Gyros, from Greece; Shawarma, from the Middle East and the Arab World
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