Shawarma vertical spit

The vertical spit for shawarma is a traditional method of cooking seasoned meat, typical of Middle Eastern cuisine and very popular worldwide.

About this subject

Shawarma is a dish of seasoned meat, usually lamb, chicken, or beef, marinated with spices such as cumin, coriander, paprika, and cardamom. The meat is stacked on a large vertical spit and roasted slowly while rotating. As the outer surface cooks, it is shaved off with a long knife, falling onto a plate or into flatbread.

The vertical spit cooking technique dates back to the Ottoman Empire, with variations like Turkish döner kebab and Greek gyros. Shawarma has become an iconic street food item, especially in the Middle East, but has also gained global popularity, including in Brazil, where it is common in snack bars and Arabic cuisine restaurants. In countries like Israel, shawarma is often served with hummus, tahini, and pickled vegetables inside pita bread.

The preparation begins with the marinade, which may include yogurt, vinegar, or lemon juice to tenderize the meat. The spice blend varies by region: in Lebanon, a paste called baharat is used; in Syria, more emphasis is placed on sumac and cinnamon. Slow cooking over medium heat ensures the meat is juicy inside and crispy outside. The spit can hold from 5 to 30 kg of meat, depending on the establishment.

A fun fact: the largest shawarma spit ever recorded weighed over 500 kg and was prepared in Kuwait in 2016. The word "shawarma" comes from the Turkish "çevirme", meaning "turning", referring to the rotational movement of the spit. In Brazil, shawarma is often called "churrasco árabe" or "kebab", although technically kebab refers to grilled meat on a horizontal skewer.

Frequently Asked Questions

What is the difference between shawarma and kebab?

Shawarma is cooked on a vertical spit and sliced thinly, while kebab is traditionally grilled on a horizontal skewer (like barbecue). However, in many places the terms are used interchangeably.

What meats are used in shawarma?

The most common meats are lamb, chicken, and beef. Some versions use turkey or mixed meats. The meat is always marinated with specific spices before stacking on the spit.

How is shawarma traditionally served?

Traditionally, shawarma is served in pita or flatbread, with sauces like tahini and hummus, plus pickled vegetables (cucumber, tomato, onion). It can also be served on a plate with rice or salad.