Origins of Shawarma

Shawarma, a classic Middle Eastern street food delicacy, is the perfect savory bite of tender meat, fluffy pita bread, and warming spice blends. Similar to gyros, shawarma is a typical street food that can be found across the globe and is known for its bold, deep flavor profiles. Whether you’re on a noisy street in Tel Aviv or in the comfort of your own home, shawarma is an amazing way to experience the authentic, century-old flavors of the Middle East. 

The preparation of shawarma is a crucial part of the significance and historical authenticity of the dish, and while times have changed since the birth of shawarma this technique has remained extremely strong throughout many parts of the globe. To fully understand shawarma, it’s important to understand the key parts that have prompted it to become what it is today. Often, as previously mentioned, shawarma is compared to both gyros and burritos due to the similarities of meat wrapped up in a blanket of bread. 

Shawarma is a Middle Eastern dish typically prepared with chicken or lamb, cooked on a vertical rotisserie, and cut into extremely thin pieces. Taste Atlas explains that in the Middle East, shawarma is one of the most popular street foods and has become increasingly well-known throughout the world in recent years. According to Spinning Grillers, the rotisserie machine is essential for the preparation of shawarma and creates a moist, soft cut of meat that pairs perfectly with the toppings that often accompany it inside of the bread. 

The meat on the vertical rotisserie is stacked high, and after it’s done cooking it gets shaved down in a vertical motion to create the lean pieces that it’s known for. According to Taste Atlas, this spinning, vertical cooking technique can last for a number of hours with regular basting in order to achieve the vital texture that shawarma meat carries. As noted on the Blend of Spice blog, tomatoes or onions are often placed at the top of the shawarma rotisserie skewers to secure the machine in place. 

According to The Cape Gazette, the origins of shawarma date back all the way to the Ottoman Empire around the 18th century, and the word itself translates to “turning” in Arabic (via Taste Atlas). It holds very close ties to modern-day Turkey, and traditionally the marinades for the meat included yogurt, vinegar, and tons of fragrant spices. In the past, shawarma would have been cooked over an open fire, but in the modern-day, gas or electric heat is used to provide the proper cooking of the meat. 

The vertical rotisserie style of cooking was also known to have originated around the 18th or 19th century, and was utilized to prioritize the flavor and tenderness of the meat (via Neomonde Mediterranean). As noted in the Food Zodiac, in the 1800’s a man named Iskender Efendi in Turkey made the first rolled shawarma, which is more closely related to what we see today. As Always Flavored has noted, the meaning of the word shawarma may have originated from Egyptian shepherds and their cooking techniques of hanging lamb over an open flame. The lamb would be turned in a slow pattern to ensure an even distribution of heat.

The spices in shawarma consist of coriander, allspice, turmeric, cinnamon, cumin, ginger, and black pepper (via McCormick). They’re incredibly warming and make for a flavorful, delicious dish as if you’re taking a bite straight out of the Middle East. The signature shawarma spice blend is the backbone of the dish, giving it that popular and recognizable pop of flavor that separates shawarma from other classic Middle Eastern foods. While the spice blends offer a ton of flavor to the shawarma, it’s also important for the deep, rich colour of the outside of the meat. 

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