Shawarma vertical spit

The vertical spit of shawarma is an icon of Middle Eastern cuisine, used to roast seasoned meats in stacked layers.

About this subject

Shawarma is a traditional Middle Eastern dish made from marinated slices of meat (lamb, chicken, beef, or mixtures) stacked on a large vertical spit. The spit rotates slowly in front of a heat source, typically a vertical grill or burner, roasting the meat in outer layers. As the surface browns, thin slices are carved off with a long knife and served in breads like pita or lavash, accompanied by sauces (tahini, hummus) and vegetables.

The vertical spit cooking technique dates back to the Ottoman Empire and spread throughout the Levant, adapting to various cultures. In Brazil, shawarma gained popular variations such as the “churrasco grego” in São Paulo, made with beef and served with garlic sauce and shoestring potatoes. The key difference from Turkish döner kebab lies in seasoning and bread type, but the preparation method is essentially the same.

The vertical spit design allows the meat to cook evenly and retain juiciness, as fat between layers drips down and bastes the slices during roasting. Rotation is essential to prevent burning and ensure uniform heating. This system was mechanized in the 19th century in Turkey with the invention of modern döner kebab by chefs such as Iskender Efendi, and has since become a global street food phenomenon.

Frequently Asked Questions

What is the difference between shawarma and kebab?

Shawarma and kebab are often used interchangeably, but technically shawarma refers to stacking meat on a vertical spit, while kebab can refer to chunks of meat grilled on horizontal skewers. In Brazil, shawarma is common in Arabic versions, and kebab is associated with Turkish cuisine.

Is the meat in shawarma pre-cooked?

No, the meat is fully cooked on the vertical spit. The layers are assembled raw and cook slowly as the spit rotates. The external heat roasts the surface, and slices are carved off already cooked.

Why is shawarma cut with a long knife?

The long, thin knife is used to slice the outer layers of meat without dismantling the spit. The motion produces thin slices that fall onto a tray, ready to serve. This method ensures the inner meat continues grilling while the outer layers are served.