Shawarma vertical spit

The vertical spit for shawarma is the centerpiece of preparing this seasoned Middle Eastern meat, slowly rotating as it grills.

About this subject

The vertical spit for shawarma, also known as a 'vertical rotisserie', is an iconic piece of equipment in Middle Eastern cuisine. It consists of a metal rod that pierces layers of seasoned meat, typically lamb, chicken, or beef, stacked one on top of another. The meat is pressed into a conical shape and slowly cooked as the spit rotates vertically, allowing juices to drip down through the lower layers. Heat usually comes from side sources, such as gas burners or electric resistors, which grill the outer surface slice by slice.

Shawarma's origins trace back to the 19th century in what is now Turkey, where döner kebab first appeared. Turkish and Arab immigrants brought the technique to other countries, adapting local spices and meats. In Brazil, shawarma has gained popularity in recent decades, especially in large urban centers, often sold from food trucks and kiosks. The vertical spit ensures even cooking and a juicy interior while the exterior becomes crispy.

Assembling the spit requires skill: the meat is marinated for hours in a mixture of yogurt, lemon, garlic, and spices like cumin, coriander, and paprika. It is then thinly sliced and manually piled around the spit to form a cone. During cooking, the operator shaves off the cooked outer layers with a long knife, falling onto a plate or pita bread. This 'carving on the spot' method is essential to the shawarma experience, guaranteeing freshness and flavor.

Interestingly, despite its strong association with the Middle East, variations of the vertical spit appear in other cultures, such as Greek gyros and Mexican tacos al pastor. In Mexico, Lebanese immigrants adapted shawarma using pork marinated with achiote, giving rise to one of the country's most iconic dishes. The vertical spit thus serves as a link between global culinary traditions.

Frequently Asked Questions

What is the difference between shawarma, kebab, and gyros?

Shawarma is of Arab origin, typically made with lamb or chicken seasoned with spices like cumin and paprika. Kebab is a broader term that includes grilled skewers, with Turkish döner kebab being the closest to shawarma. Gyros is the Greek version, made with pork or chicken seasoned with garlic and oregano, also cooked on a vertical spit.

How is the vertical spit for shawarma assembled?

The meat is marinated for hours, then thinly sliced and manually stacked around the spit to form a compact cone. The layers are pressed tightly to prevent falling apart during cooking. The spit is then placed in the vertical rotisserie and rotated slowly while the outer surface is grilled.

Is shawarma healthy?

Shawarma can be a balanced option when made with lean meats and served with fresh vegetables and light sauces. However, the fat and sodium content can be high depending on the cuts of meat and seasonings. Cooking on a vertical spit allows some fat to drip off during the process.