The Taste of the East: A Delicious Journey into the World of Shawarma (Part1)

 In the world of food and beverages, Eastern cuisine holds a special place. Among these cuisines, "shawarma" stands out as one of the most popular dishes enjoyed worldwide. Shawarma combines the delightful taste of grilled meat with unique Eastern spices, making it an irresistible meal for food lovers across different cultures.

Given shawarma's significance and the challenge of covering all its aspects in a single article, we have divided our journey into the world of shawarma into two successive articles. In this first article, we will explore the history and origin of shawarma, delve into its various types, and uncover the secrets of preparing it in the back kitchen. This includes selecting the right red or white meats for shawarma, the special marinades, the spices used, and the techniques of skewer preparation for grilling.

In the second article, we will focus on the front service details, where the shawarma's journey on the skewer begins. We will discuss the skillful process of roasting and slicing the meat, preparing sandwiches and various dishes, and the unique accompaniments of sauces, salads, and presentation methods that add a professional touch to the final experience.

Join us on this delicious and enjoyable journey as we embark on an unforgettable adventure into the world of shawarma, exploring the best types of shawarma in the world and the secrets behind its allure and global popularity.

From the Vastness History to the Arts of Preparation: Discover the Joy and Secrets of Shawarma

Shawarma is not just a casual meal; it is a cultural and heritage experience that embodies the culinary artistry of Eastern cuisine. The history of shawarma takes us on a journey through time, tracing its roots back to ancient Eastern traditions. Over time, shawarma has transcended borders to become one of the most beloved dishes worldwide, cherished by people of all cultures and backgrounds.

The diversity of shawarma lies in the variety of meats used, spices inspired by different traditions, and innovative preparation methods. The skill of the chefs in selecting spices, balancing flavors, and envisioning the final taste gives each type of shawarma its unique and distinctive character.

Secrets of the Shawarma World: Insights, Details, and a Long History

Shawarma is one of those enchanting sandwiches or dishes that captivate the senses and take us on a magical journey to discover the exquisite flavors of the East. From the first bite, you taste the unique spices of the grilled meat and appreciate the diverse varieties and creative preparation methods influenced by the culture of the country you’re in. We can't miss the chance to enjoy this delicious and special meal, which enriches our understanding of the world's diverse cuisines.

The History of Shawarma: From Eastern Origins to Global Fame

The roots of shawarma trace back to ancient times in the Ottoman Empire, specifically linked to the Turkish city of Bursa between 1850 and 1870. A significant figure in the history of shawarma is Mohammed Iskender Efendi, who innovated the method of roasting meat on a vertical skewer. Traditional horizontal roasting led to significant loss of fat, meat juices, and spices, resulting in dry meat with diminished flavor. Iskender Efendi's vertical skewer method preserved the meat's juiciness and flavor, creating a unique and delicious taste that set shawarma apart.

The name "shawarma" is derived from the Turkish word "çevirme," meaning "rotation," reflecting the method of rotating the vertical skewer during roasting. As shawarma evolved, it quickly spread throughout the Arab world, especially in Syria and Lebanon. It's believed that Turkish pilgrims introduced shawarma to Arabs during their pilgrimage journeys, infusing it with a distinct Arab touch and making it a cherished part of Arab culinary heritage.

Exploring the history of shawarma reveals its shared roots with Turkish döner kebab, both stemming from the culinary traditions of the Ottoman Empire. While Arabs excel in using a rich blend of Eastern spices, maintaining the name "shawarma," Turks emphasize simplicity in seasoning, often using just salt and black pepper to highlight the meat's natural flavor. This contrast gives each version its distinct character: Arabic shawarma enriches its taste with diverse spices, whereas Turkish döner kebab relies on the pure flavor of the meat, complemented by sauces and fresh vegetables within the sandwich. This harmony of flavors and traditions makes both Arabic shawarma and Turkish döner kebab embodiments of a rich culinary heritage with authentic tastes that satisfy all palates.

Now, the crucial question arises: "How did shawarma spread globally?"

Shawarma's rapid global spread can be attributed to contemporary social and cultural shifts, along with migration and globalization. Shawarma has become an integral part of the culinary landscape in major cities like New York, London, and Paris, where various restaurants compete to captivate customers with the best flavors.

Despite cultural and traditional differences, shawarma remains a beloved and popular dish in many countries, served as a traditional sandwich or a delectable platter in specialized restaurants. Its widespread popularity has made shawarma an essential part of the renowned culinary heritage in the Arab world and beyond.

Types of Shawarma: Variety of Meats, Spices, and Preparation Methods

Shawarma is one of the most beloved and famous food varieties worldwide, distinguished by its diversity in types due to the varying meats used, specific spices for flavoring, and different methods of preparation. Each type of shawarma reflects the heritage and culture of its region, giving each variety its own distinctive taste and flavor.

Among the prominent types of shawarma:

• Shawarma of Beef Slices: The original form of shawarma consists of beef slices, where simply referring to 'shawarma' implies beef slices seasoned with rich spices, enveloped in the aroma of grilling from all sides. It is prepared on a vertical skewer over low heat, giving it a tender texture and irresistible deepflavor. It is essential that the beef slices or layers of minced meat are interspersed with slices of animal fat, most commonly from lamb tail.

Regarding the best cuts of beef suitable for slicing, stacking on skewers, and slow-cooking on a gentle fire for the shawarma machine are:

1.    Ribeye: Known for its rich flavor and good fat content, which helps maintain juiciness during cooking.

2.    Top Sirloin: A sturdy cut of high quality balancing tenderness and robustness, ideal for shawarma.

3.    Chuck Roast: Contains ample connective tissue that melts during slow cooking, resulting in very tender meat.

4.    Brisket: With a high proportion of fat and tough connective tissue, imparting rich flavor and high succulence.

5.    Top Round: Although a tough red meat cut, after marinating in shawarma marinade for a suitable period of at least six hours, and adding some lamb tail fat slices and thinly slicing the meat, this treatment provides good tenderness on the skewer during cooking and delicious flavor, making it an excellent and optimal choice according to shawarma masters due to ease of slicing and the large size of the meat mass for shawarma preparation.

• Shawarma of Lamb Slices: Lamb shawarma is renowned for its wonderful and distinctive flavor that attracts many worldwide. Lamb slices are seasoned with special spices and herbs, then skewered vertically and slow-roasted over gentle heat to enhance its unique flavor.

• Minced Beef Shawarma: Prepared using a meticulous blend of minced beef seasoned with good spices, combined with lamb fat slices and some meat slices if available for cohesion. It is threaded onto a rotating metal skewer similar to the traditional shawarma skewer, and in some restaurants, a cone-shaped form is used to stack the meat inside and left in the refrigerator until ensuring complete cohesion for a duration of no less than six hours. This method is less common than using beef slices.

• Beef Sausage Shawarma: Typically made from minced beef seasoned with special sausage spices, including sharp Arab spices like dried coriander, hot paprika, garlic powder, onion powder, powdered ginger, sweet paprika, ground cumin, ground cardamom, cloves, ground nutmeg, and ground cinnamon.

• Chicken Shawarma: Among the most popular and widespread types, it features seasoned and vertically grilled chicken meat that highlights its various flavors, making it a preferred choice for many.

• Turkey Shawarma: Less common due to its higher cost, yet it stands out for its tender meat and unique flavor, making it a distinctive choice for special occasions and gatherings.

• Fish Shawarma: Despite efforts to introduce it, it has not yet gained widespread fame, but it offers a healthy and delicious option for seafood enthusiasts.

With this unique diversity, shawarma has become an integral part of global culinary diversity, offering multiple shapes and flavors that adapt to people's preferences and different cultures in every country worldwide.

Mastering Shawarma: Secrets and Details That Distinguish This Delectable Dish

Shawarma is a dish that beautifully combines simplicity and complexity. It requires a special skill from the "shawarma master" or "shawarma chef" to understand the art of its preparation, the secrets behind it, and the ability to translate an imagined flavor into a blend of spices and seasonings that make shawarma an irresistible meal. The journey of shawarma begins with selecting the perfect meat, whether it's chicken, beef, or even lamb. The type and quality of the meat play a crucial role in determining the flavor of the final dish. Then comes the role of Eastern spices, harmonized in a balanced mix that gives shawarma its unique character; peppers of various kinds, cumin, coriander, paprika, cardamom, and many others, each contributing to the magic that makes shawarma a unique sensory experience.

The secret, however, doesn't lie solely in the ingredients. It also resides in the marination time, known as "marinade" or "takhmeerah" as termed by Levantine masters, and the skillful method of grilling the meat on a vertical rotisserie. This allows the meat to rotate under even heat, letting the juices and fats gently seep through the slices to keep them tender and rich in flavor. Additionally, the bread and sauces play an important role in the shawarma experience. The pita bread, whether it's called Arabic bread, Baladi bread, or Shammy bread as referred to by Egyptians, must be fresh and thin to wrap the shawarma tightly. Meanwhile, garlic sauce (toum), tahini, or hummus add a final touch that enhances the flavors and makes every bite balanced and satisfying.

The Secrets of Shawarma Spices: Details of Eastern Seasonings and Their Optimal Use

At the heart of every shawarma spit we see as we stroll through the famous streets of major cities around the world lies a harmonious blend of authentic Eastern secrets, foremost among them the spices carefully selected to achieve a distinctive and harmonious shawarma flavor for each spit, even if they are next to each other and only separated by the restaurant's name. Among these main spices, there is a virtually endless list that interact with each other to give shawarma its authentic Eastern flavor.

Therefore, it is essential to understand the impact of each type of spice on the taste, color, and aroma of the meat or chicken on the spit in front of the grill, as follows:

─     Black Pepper: Used to add heat and strong flavor, it is one of the most commonly used spices worldwide. It adds a distinctive depth to red meats, while used in smaller quantities with white meats to enhance their flavor without overpowering them.

─     White Pepper: The same fruit as black pepper but processed differently, resulting in a milder flavor and a light color suitable for white meats and light-colored dishes. It is preferred with white meats more than red meats to maintain the appearance and flavor.

─     Cumin: Adds a warm and deep flavor to marinades. It is used in very small amounts with red meats, while its quantity increases with poultry and becomes very noticeable with fish.

─     Coriander: Provides a touch of acidity and lemony flavor, preferred with white meats and poultry, giving them a refreshing and distinctive taste.

─     Cinnamon: Adds a slight sweetness and enhances the depth of other flavors, providing a distinctive flavor that complements various types of meat and gives a unique character to the dish.

─     Mustard: Known for its hot and pungent flavor that suits many palates. Mustard is commonly used in salad dressings and marinades and acts as a good antibacterial agent, enhancing the taste and cleanliness of dishes.

─     Ginger: Used to add a sharp and spicy flavor, suitable for both red and white meats, giving them a distinctive and sharp taste.

─     Galangal: Similar to ginger in its aromatic and spicy flavor, used to impart a spicy and aromatic character to meats and poultry.

─     Cardamom: Known for its strong, aromatic flavor, widely used with meats, poultry, and broths to give them a unique and rich taste.

─     Cloves: Known for their sweet, aromatic flavor, suitable for slow-cooked meats and broths, adding depth and natural sweetness.

─     Paprika: Made from dried sweet red pepper, characterized by an aromatic flavor suitable for chicken and red meats, giving dishes an attractive color.

─     Chinese Cubeb: Combines sweetness and bitterness, used with red and white meats, including fish.

─     Thyme: Used to add a herbal and aromatic flavor to red meats, also used in pizzas and pastries to give them a distinctive taste.

─     Turmeric: Known for its warm, bitter flavor, used to add a golden color and light flavor, and is a key ingredient in curry powder.

─     Saffron: Known for adding a unique flavor and golden color to dishes, one of the most expensive spices in the world, giving dishes a luxurious touch.

─     Rose Petals: Known for adding a unique pink flavor and beautiful color, enhancing the visual appeal and flavor of dishes.

─     Fennel: Known for adding a distinctive aromatic flavor, preferred more with fish and sometimes with chicken, providing a refreshing aromatic flavor.

─     Anise: Known for its strong aroma and sweet, aromatic flavor similar to fennel, used more in sweets and beverages, and also adds a distinctive flavor to meats.

─     Mastic: Known for its distinctive resinous and aromatic flavor, suitable for meats, poultry, and broths, giving dishes a unique flavor.

─     Fenugreek: Known for its strong flavor and light bitterness, used in curry powder preparation, adding a distinctive depth to dishes.

─     Mahlab: Used to add a sweet almond-like flavor, enhancing the taste of sweets and some special dishes.

─     Garlic Powder: Adds the distinctive garlic flavor, preferred in seasoning white meats and poultry marinades, giving them a delicious flavor.

─     Onion Powder: Provides a rich and concentrated onion flavor, used in spice blends and marinades, significantly enhancing the flavor of dishes.

─     Chinese Salt: Used to enhance the flavors of the used spices and improve the overall taste of the food, making it more delicious, but should be used in small quantities without excess.

The shawarma master plays a pivotal role in mastering these spices and blending them in precise proportions to create the perfect marinade. He possesses a unique ability to envision the final taste, imagining how the flavors will interact after marinating, fermenting, and cooking. His role extends beyond this to include selecting and adding suitable accompaniments, whether for the shawarma plate or the sandwich. The process of using spices and the correct marination requires unparalleled skill and experience, as flavors must be meticulously distributed on the meat or chicken to ensure complete absorption and blending of the spices. Mastering these intricate details is what makes shawarma burst with satisfying, delectable flavors, achieving an exceptional tasting experience that exceeds all expectations.

Choosing the appropriate spice ingredients can enhance the shawarma marinade, whether it’s red meat or white meat shawarma. Now comes a very important question: Is there a standard recipe for either red meat shawarma or white meat shawarma? Of course, there is no standard recipe followed by all restaurants, as the standard recipe is within each restaurant to unify the work of all chefs, stabilize the taste, and standardize the cost. However, there can be what we might call a guideline recipe, and the important role of the shawarma master remains in adding his unique expertise and experiences.

Here is a guide recipe for each type of shawarma and its specific spice blend as outlined in the following table:

Table (1)

Shawarma type	Meat used	Spice Ingredients	weight
Red Meat Shawarma	Shawarma of Beef Slices	White Pepper Black Pepper Cardamom Mahleb Dried Coriander Sweet Red Pepper Garlic Powder Onion Powder Nutmeg Cinnamon Cloves Ginger Ground Bay Leaf Total	1400 1000 750 150 150 200 250 250 200 150 150 200 150 5000
	Shawarma of Lamb Slices	Cardamom Cloves Black Pepper White Pepper Dried Coriander Nutmeg Cubeb (Sweet Spice) Red Pepper Ginger Total	35 65 100 100 200 70 115 115 200 1000
	Minced Beef Shawarma	Black Pepper White Pepper Ground Coriander Paprika Cardamom Ground Cumin Cinnamon Cloves Ginger Cubeb (Sweet Spice) Total	200 160 100 140 100 60 60 40 40 100 1000
	Beef Sausage Shawarma	Black Pepper Ground Cumin Paprika Hot Red Pepper Ground Fenugreek Ground Coriander Cardamom Nutmeg Cinnamon Cubeb (Sweet Spice) Ginger Thyme Total	135 170 160 50 150 85 40 30 25 85 30 40 1000
Chicken Shawarma	Chicken Meat	White Pepper Curry Black Pepper Cardamom Ginger Dried Coriander Fennel Thyme Nutmeg Cubeb (Sweet Spice) Cloves Cinnamon Galangal Mahleb Fenugreek Total	1000 400 200 400 400 400 150 250 300 200 200 150 300 400 250 5000
Turkey Shawarma	Turkey Meat	White Pepper Black Pepper Cinnamon Ginger Coriander Cardamom Paprika Onion Powder Cloves Cubeb (Sweet Spice) Total	200 100 60 40 100 160 80 120 60 80 1000
Fish Shawarma	Firm White Fish	Cardamom White Pepper Cubeb (Sweet Spice) Cumin Fennel Garlic Powder Ginger Mustard Dried Thyme Total	300 100 80 300 40 60 40 40 40 1000

 

After detailing the spice blend components suitable for each type of shawarma as presented in the previous table (1), we can now dive into another phase of crafting a unique taste experience. Here, the spices take center stage along with the other ingredients of the marinade or preparation mixture, even for shawarmas made from ground meat. These precise blends not only give each type of shawarma its distinctive flavor but also highlight its rich Eastern origins, filled with spices and aromas, perfectly balanced with the rest of the ingredients.

Shawarma Marinades: Secrets of marinade blends for preparing the different types of shawarma

Simply put, a marinade, or what shawarma masters refer to as "fermentation blends," is a mixture of spices and liquids used to soak the sliced meat or chicken before cooking. These blends give the meat a rich and deep flavor while also helping to tenderize it and increase its juiciness. Fermentation blends typically include ingredients like oil, vinegar or lemon juice, orange juice, garlic, onions, along with the spices listed in the previous table, and sometimes herbs favored according to the specific type of shawarma.

Fermentation blends, marinades, or even those added to minced meats are among the main culinary secrets that give shawarma its distinctive and unique taste. Each type of shawarma requires a precise mix of ingredients to bring out the best in the meat used. Below, we outline the ideal fermentation blend ingredients for a 10-kilogram shawarma skewer for each type of shawarma. Therefore, please adjust the ratios according to the size of the skewer you are preparing.

Beef Shawarma Slices, Table (2):

Ingredient	Weight (g) / Volume (ml)
Shawarma spice mix (from the previous table)	100
Table salt	80
Citric acid (lemon salt)	6
Yogurt	250
Tahini	60
White vinegar	300
Water	500 ml

 

─ Shawarma Slices of Lamb, Table (3):

Ingredient	Weight - g / Volume - ml
Prepared lamb shawarma spice mix from the previous table	100
Citric acid	26
Salt	60
Fresh garlic	30
Fresh onion	60
Italian lemon	25
Local orange	80
Water	500 ml
White vinegar	250 ml

 

─ Beef Shawarma with Minced Meat, Table (4):

Ingredient	Weight - grams / Volume - ml
Shawarma spices for minced beef as prepared in the previous table	120
Semolina	500
Table salt	60
Cooking oil	200 ml
Fresh onion	120
If semolina is not available, 2 eggs can be used	100
White vinegar	60 ml

 

Shawarma Beef Sausage, Table (5):

Ingredient	Weight - grams / Volume - ml
Shawarma sausage spices from the previous table	120
Vinegar	60 ml
Cornstarch	50 g
Cooking oil	240 ml
Table salt	60 g
Beetroot powder	2 g
Fresh garlic	240 g
Iced water	200 ml

                                                    

Chicken Shawarma, Table (6):

Ingredient	Weight - grams / Volume - ml
Chicken shawarma spices from the previous table	100
Chinese seasoning salt (flavor enhancer)	30
Table salt	60 g
Italian lemon, cut with peel	40 g
Orange, cut with peel	60 g
Garlic	30 g
Aleppo pepper flakes	75 g
Cooking oil	240 ml
White vinegar	240 ml
Yogurt	200 ml

 

Turkey Shawarma, Table (7):

Ingredient	Weight - grams / Volume - ml
Turkey shawarma spices from the previous table	100
Yogurt	300 ml
Peeled garlic	60 g
Apple cider vinegar	120 ml
Grated onion juice	120 ml
Cooking oil	120 ml

Fish Shawarma, Table (8):

Ingredient	Weight - grams / Volume - ml
Fish shawarma spices from the previous table	100
Egyptian lemon	300 ml
Peeled garlic	80 g
Table salt	30 g
Grated onion juice	80 ml
Cooking oil	120 ml

 

After delving deep into the secrets of the distinctive marinades for each type of shawarma, we discover together how these blends are the secret that imparts the unique flavor to shawarma in all its varieties, which you can taste with every bite. Here we embark once again on a crucial journey, where we learn together the art of preparing and dissecting meats of all kinds with precision, uncovering the craftsmanship behind skewering shawarma skewers to suit each specific type.

Preparing and Carving Meats: Craftsmanship Secrets of Shawarma Skewering

The preparation and slicing of meat in preparation for stacking on the skewer is considered an art that requires extreme expertise and precision from the shawarma master. Every detail plays a crucial role in achieving the perfect taste, as well as ensuring its freshness throughout its preparation and cutting until it is finally sold as a finished product, whether as a sandwich or another dish, without spoilage or collapse.

Slicing, Marinating, and Skewering Red Meats

To prepare beef shawarma slices, most shawarma masters prefer using the face of the thigh, "Top Round," due to its dense meat mass and ease of slicing. The meat is sliced into thin, even slices, which helps in the even distribution of flavors and heat during cooking.

A mixture of spices listed in Table (1) is used, as previously mentioned in the table corresponding to each type of shawarma, to marinate the meat slices for at least six hours, preferably overnight, to ensure flavor absorption.

Skewering requires highly skilled shawarma masters, especially when skewering on a nail instead of a round metal base. The meat slices should be well interleaved, with the diameter increasing as they move upwards to maintain the conical shape of the meat skewer. A layer of lamb fat is placed after every few layers of meat slices, ensuring that the fat ratio represents 10 to 15% of the weight of the meat slices. Salt is added to the skewer's designated salt quantity before skewering begins to prevent fat from spoiling from heat during cooking. A very sharp, long knife is used to cut protrusions from the skewer to ensure uniform meat mass around the skewer, facilitating its rotation in front of the fire and ensuring equal distance between the meat mass and the flames from all sides of the skewer to maintain uniform cooking.

📌 Important Note: What is known as "excess meat" that is cut from the skewer during the adjustment of the uniformity of the meat mass around the metal skewer is re-skewered. The more the skewer absorbs all the extracted excess meat, the more it is a clear indication of the shawarma master's skill, so it is best not to move on to the next skewers.

📌 Important Note: The same principles apply to beef in terms of marinating, slicing, and skewering as they do to lamb, and all parts of lamb are suitable for making shawarma. However, the hind part is preferable due to its higher meat mass density.

📌 Important Note: Shawarma can be made with a mixture of both beef and lamb in any proportion, reducing the lamb fat percentage as the proportion of lamb increases, as lamb naturally contains more fat.

📌 Important Note: When slicing meat for shawarma, it should be noted that the direction of the knife should follow the same direction as the meat texture to avoid cutting and loosening during marination and skewering because slicing is thin. If slicing is opposite to the direction of the meat texture, it will be susceptible to cutting and loosening, and the meat will not stick to the skewer sides.

Preparation, Marinating, and Skewering Poultry (Chicken and Turkey)

To prepare chicken or turkey shawarma, fresh poultry is preferred, with bones removed while keeping the skin intact, removing the thigh cartilage, and opening the breast where possible. This makes them ready for marination or fermentation in the prepared marinade.

A mixture of spices listed in Table (1) is used, in addition to the marinade ingredients as previously described in the table corresponding to each type of shawarma, to marinate poultry slices for at least six hours, preferably overnight, to ensure flavor absorption.

During skewering, poultry slices are placed evenly on the skewer, with consideration that the skin quantity and its ability to withstand are large at the beginning of the skewer, especially when skewering on a nail instead of a metal base. The skewer's diameter increases on the sides as it rises to maintain its conical shape. A sharp, long knife is also used to cut protrusions of poultry meat, known as "nitrate," and it is placed on the same skewer with the shawarma master's expertise, as it is best not to stay for the following skewers.

📌 Important Note: It should be ensured that the poultry is completely drained of water before soaking in its specific marinade, and it should also be ensured as much as possible before skewering.

📌 Important Note: From my personal experience, I never prefer to place slices of lamb fat with poultry or turkey during skewering or covering from above, because that causes the flavors to be nauseating and unclear over time as the skewer is hit from above. So what is the solution, and the fire may turn with time skewers from the top? The solution is very easy and simple, which is to take the rest of the marinade and drain it well, then add to it some grated onion and sweet chopped green pepper or colored peppers if found with the peeling of a tomato or two, according to the size of the skewer's surface with a little salt. determined for the skewer and some of the spices for the type of shawarma used, whether poultry, turkey, or even fish, and mix it well, and then spread it on the skewer's surface, so the flavor of red meat will not be mixed with white meat.

📌 Important Note: We have replaced lamb fat in white meats with a little vegetable oil with the presence of poultry skin as we explained in the shawarma marinade for white meats.

📌 Important Note: Is there a chicken shawarma without skin? The answer is yes, it exists, and it can also only be breasts, but here it is preferable that the skewer's weight does not exceed fifty kg with the utmost professional care when skewering.

Preparation and Marination of Ground Meat Skewers

This type of shawarma is often known as "kofta shawarma" or "kebab shawarma," or as the Turks call it, "doner kebab." It involves using a mixture of ground beef with 10% animal fat, in addition to 10-15% slices of lamb fat. Some also add pieces of beef slices to enhance the skewer's cohesion, especially at the base, whether on a nail or a metal disk.

The preparation begins by finely grinding the meat until it is smooth and homogeneous, alternating between coarse and fine sides of the grinder. There is no harm in another round of grinding after adding the spices and basic ingredients from the spice mix in Table (1), in addition to the marination ingredients as explained in the table corresponding to each type of shawarma. Then, knead it well inside a specialized kneading machine ("dough kneader") until you achieve a cohesive and homogeneous meat texture. Leave the mixture in the refrigerator for at least 2-3 hours to allow the spices to permeate and penetrate the meat.

After marination, it's time to skewer the meat, which is done through various techniques, the most popular being building a skewer base from meat slices, followed by a layer of lamb fat, and then a layer of ground meat. The meat circles start with a smaller diameter and increase layer by layer as the amount of meat increases upwards to form a cone-shaped and dimensionally uniform meat skewer around the skewer.

📌 📌 📌 Important Information:

1) Only beef can be used in preparing ground meat shawarma, or lamb can be used alone. Additionally, ground meat shawarma can be prepared with a mixture of both to achieve a rich and balanced flavor.

2) Ground meat shawarma is characterized by a different texture compared to sliced meat shawarma, being softer and more cohesive. While the flavors may be similar between the two types, the minced meat flavor is more homogeneous due to better blending of the ingredients.

3) There are modern mechanical methods for skewering ground meat shawarma using specialized equipment, which improve efficiency and standardize product quality. Advanced filling machines are used to fill a dedicated former with ground meat shawarma, where the mixture is evenly and uniformly compressed, ensuring the delivery of delicious shawarma prepared with high precision, meeting the requirements of large-scale modern restaurants.

Preparation and Marination of Sausage Shawarma

Sausage shawarma is distinguished by using ground meat with sharp and spicy spices, and adding a very light natural color using a minimal amount of beetroot powder. This gives the sausage a unique flavor and a cohesive texture.

The preparation process is not much different from ground meat shawarma. It starts with finely grinding the meat several times until it is smooth and homogeneous. Then, spices and basic ingredients from the spice mix in Table (1) are added, along with marination ingredients as explained in the table corresponding to each type of shawarma. After that, the mixture is kneaded well in a kneading machine ("dough kneader") until you achieve a cohesive and homogeneous meat texture. Leave the mixture in the refrigerator for at least 2-3 hours, and the longer the marination period, the more the spice flavors permeate the meat tissues.

The skewering process for sausage shawarma is similar to the techniques used for skewering ground meat shawarma, whether in a cone-shaped and uniform manner around the skewer or even in a cylindrical shape. This precision in shaping helps in achieving even cooking and rich flavor, making sausage shawarma a delicious and unique choice for shawarma enthusiasts.

📌 📌 Important Information:

1) The significant differences in marination between sausage shawarma and ground meat shawarma lie in the types of spices and ingredients used. Sausage shawarma requires sharper spices and a very small amount of beetroot powder to impart a natural color to the sausage, while ground meat shawarma does not rely heavily on spices, especially in Turkish cuisine, which emphasizes enhancing the meat flavor with a touch of black pepper and salt to offer a distinctive taste.

2) Recently, some modern factories have developed a special powder to enhance the cohesion of ingredients in ground meat shawarma, Turkish doner, or sausage shawarma, ensuring the minced meat sticks to the skewer and maintains its shape without affecting the taste.

Preparing and Marinating Fish Shawarma Skewers

Fish shawarma offers a unique and distinctive culinary experience for shawarma lovers, infused with rich seafood flavors. Preparing fish shawarma in a special way requires attention to several challenges that may hinder its widespread popularity. These challenges include the rapid spoilage of fish compared to other types of meat, necessitating proper storage and careful handling to avoid product spoilage. Additionally, fresh fish is usually more expensive than red meat or poultry, potentially making fish shawarma costlier for consumers. Moreover, fish naturally has a more delicate texture compared to red meat or poultry, making it difficult to shape fish slices on the skewer in a way that ensures they stay intact for economic-sized fish shawarma skewers and during grilling on the shawarma machine.

Therefore, the success of the fish shawarma experience begins with selecting the right type of fish, such as firm white fish like salmon, grouper, or basa (a type of catfish). These types are characterized by their large size and lack of bones, making their slices suitable for fixing on a shawarma skewer and withstanding the grilling process perfectly.

A mixture of spices prepared in Table (1) is used with the marinade blend ingredients shown in the table next to each type of shawarma to soak fish slices for up to three hours, as fish meat does not tolerate long soaking periods. When shaping the fish shawarma skewer, it is advisable not to build the skewer on a nail but to use a round metal base. Fish slices should be evenly distributed around the skewer to avoid, as much as possible, the process of adjusting the rotation of the meat around the skewer, as the weak fish meat tissues cannot withstand the shearing and shaping forces the same way other types of meat can.

📌 Important Note: It is recommended that the fish shawarma be cylindrical in shape around the metal skewer and without shearing before cooking because fish meat cannot handle being left for the next day and cannot absorb large amounts of shearing forces.

📌 Important Note: It is advisable to seal the fish shawarma skewer and cook it on moderate heat.

To learn more about some shawarma-making techniques up close, you can watch the following video from the Milliyiyici channel.

Conclusion:

In Conclusion (Part 1) of Our Exciting Journey Through the Secrets and Details of the Shawarma World, we can say that the true art of preparing this delicious dish begins with selecting the appropriate meats and carefully slicing or mincing them. This is followed by unique marinades and spice mixes that infuse the shawarma with its rich and distinctive flavors. Preparing the meat and skewering it with professional techniques represents half the journey toward creating unforgettable shawarma.

However, our journey does not end here. In the next article (Part 2), we will move from the back-end preparation to the front-end operation, where we will explore the details of grilling the skewers and presenting the shawarma in innovative ways, whether in delicious sandwiches or complete dishes. Get ready for more secrets and arts that make shawarma a comprehensive and exciting culinary experience.

Stay with us to continue this enjoyable journey and uncover more secrets and details of the wonderful world of shawarma.

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