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Shawarma (; ) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world and the Greater Middle East. (2026). 9781598849554, ABC-CLIO. ISBN 9781598849554
Shawarma led to the development during the early 20th century of the contemporary Mexican dish Al pastor when it was brought there by Lebanese immigrants. The dish is also especially popular in Ottawa, where a large community of the Lebanese diaspora exists.
Spices may include cumin, cardamom, cinnamon, turmeric or paprika, and in some areas baharat. Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita, shrak (saj), laffa or lavash. In the Middle East, chicken shawarma is typically served with garlic sauce, French fries, and pickles. The garlic sauce served with the sandwich depends on the meat. Toum or toumie sauce is made from garlic, vegetable oil, lemon, and egg white or starch, and is usually served with chicken shawarma. Tarator sauce is made from garlic, tahini sauce, lemon, and water, and is served with beef shawarma.
In Israel, most shawarma is made with dark-meat turkey, commonly served with tahina sauce instead of yogurt for kashrut reasons. It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables, hummus, garlic mayo, tahini sauce, sumac, or amba mango sauce. Some restaurants offer additional toppings, including grilled peppers, eggplant, or French fries.
In Armenia and Georgia, shawarma is traditionally made with thin cuts of marinated meat which is left marinating overnight in spices such as coriander, cumin, cardamom, paprika, garlic, lemon juice, and olive oil.
Some forgo the vertical spit in favor of a more traditional horizontal spit; this allows cooking over hot coals rather than electrical heaters, similar to cağ kebabı.
Nigerian Sharwama is a staple streetfood in Lagos State. In Nigeria the veggies are different as typically there are no tomatoes or onions in most Nigerian style sharwama but rather shredded cabbage and sometimes shredded carrots too. Nigerian shawarma uses spices like garlic, thyme, cumin, onion power, black pepper, paprika as well as boullion cubes. Hot dog or sausage is also added to the sharwama. The sauce is a creamy blend of salad cream, mayo and ketchup with pepper powder. There are three main variants, chicken sharwama, beef sharwama and a combo version of both meat.
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