In Middle Eastern cuisine, shawarma is a dish that consists primarily of meat. The meat is cut into thin slices, stacked in a cone-like shape, and roasted on a slow-turning vertical rotisserie or spit. Originally made of lamb or mutton, today Shawarma may be made of chicken, turkey, beef, or veal.
The cooked surface is shaved off in thin slices as it rotates continuously. Shawarma is one of the most well-regarded street foods in the world, in particular in Egypt and the Levant countries, as well as in the Arabian Peninsula, and beyond. The slices are stacked to about 60 cm (20 in) wide on a skewer. Lamb fat can be added to add extra juiciness and flavor. A motorized spit turns the stack of meat slowly in front of a heating element, roasting the outer layer continuously. Shavings are cut off from the rotating stack to serve, usually with a long, sharp knife.
This particular recipe uses chicken as meat. The marinade is very easy to prepare, and the chicken can be put in the marinade while it is still frozen. It is best cooked on the grill or barbecue, but you can cook it on the stove too. You can serve the meat on a large platter with a simple salad and flatbread, and let your guests make their own wraps.