Shawarma is made by alternately stacking additional flavouring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours. Traditionally, a wood fire was used; currently, a gas flame is common. While specialty restaurants might offer two or more meat selections,
While cooking, the meat is shaved off the stack with a large knife, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with fresh Naan bread together with vegetables and dressing. A variety of vegetables come with the shawarma which include: onion, tomato, lettuce, parsley, pickled gherkins, pickles. This will optionally be accompanied by French fries in some countries, including: Jordan, Libya, Syria, Lebanon, Pakistan, Israel, Turkey, Egypt, India, and Saudi Arabia, also countries in Europe such as Romania, Italy, Germany, Bulgaria and the United Kingdom, and in Australia. Other options include thick cut French fries served inside the lavash to help soak up the sauce and juices, keeping them inside the wrap. Dressings include: Tahini (or Tahina), Amba sauce (pickled mango with chili), hummus, or flavoured with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken Shawarma is served with garlic mayonnaise, toum (garlic sauce), pomegranate concentrate, or skhug (a hot chili sauce). Once the Shawarma is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. HAVE YOU TRIED IT YET? WELL IF YOU HAVEN'T YET,THEN YOU SHOULD .
