foodbriefs
0:49in productionCh. 1 · What the dish is and where it came from/ 0:49 · ceiling 15 min
Street food · Technique

Shawarma

A Middle Eastern street food of thin-sliced meat roasted on a vertical spit and shaved off as it cooks.

Shawarma is a popular Middle Eastern street food that originated in the Levant during the Ottoman Empire.

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Chapters & takeaways7
  1. 0:00
    What the dish is and where it came from

    Shawarma is a popular Middle Eastern street food that originated in the Levant during the Ottoman Empire.

  2. 0:07
    How it works, in terms someone would actually use

    Thin meat slices are stacked in an inverted cone on a slow-turning vertical spit; the cooked outer layer is shaved off as it finishes cooking.

  3. 0:17
    What it gets right

    It offers flexibility in protein—traditionally lamb or mutton, but also chicken, turkey, beef, veal, or falafel.

  4. 0:23
    What it does not

    It is not a vegetable-forward dish, given its primary reliance on meat or falafel.

  5. 0:29
    What it changed

    It led to tacos al pastor in early 20th-century Mexico, adapted by Lebanese immigrants.

  6. 0:35
    Who it is for, and who it is not

    It is for people seeking portable, meat-based street food.

  7. 0:42
    Is it worth your time

    It is worth your time if you enjoy grilled, thinly sliced proteins served fresh off the spit.

Worth your time?

Selectively. Start with the brief, then cook the parts we point at.

What works
  • It offers flexibility in protein—traditionally lamb or mutton, but also chicken, turkey, beef, veal, or falafel.
What does not
  • It is not a vegetable-forward dish, given its primary reliance on meat or falafel.
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      The written brief1 min read

      What the dish is and where it came from

      Shawarma is a popular Middle Eastern street food that originated in the Levant during the Ottoman Empire.

      How it works, in terms someone would actually use

      Thin meat slices are stacked in an inverted cone on a slow-turning vertical spit; the cooked outer layer is shaved off as it finishes cooking.

      What it gets right

      It offers flexibility in protein—traditionally lamb or mutton, but also chicken, turkey, beef, veal, or falafel.

      What it does not

      It is not a vegetable-forward dish, given its primary reliance on meat or falafel.

      What it changed

      It led to tacos al pastor in early 20th-century Mexico, adapted by Lebanese immigrants.

      Who it is for, and who it is not

      It is for people seeking portable, meat-based street food. It is not for those avoiding meat or falafel.

      Is it worth your time

      It is worth your time if you enjoy grilled, thinly sliced proteins served fresh off the spit.

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