Cooking Shawarma on a Vertical Spit: Fun, Delicious, and Temperature-Perfect


Choosing the Right Meat: – Opt for tender, marinated cuts of chicken, lamb, or beef. – The ideal thickness is 1/2 inch for even cooking on the vertical spit.

Crafting the Marinade: – A flavorful blend of yogurt, garlic, and spices is a must. – Marinate the meat for at least 4 hours to infuse maximum taste.

Assembling the Vertical Spit: – Secure the meat slices onto the skewer, alternating with onions and tomatoes. – Ensure a snug fit for consistent cooking and easy carving.

Achieving the Perfect Temperature: – Aim for a steady heat of 300-350°F (150-175°C) for succulent shawarma. – Use a meat thermometer for precise control.

Rotating and Slicing Techniques: – Rotate the spit slowly to cook all sides evenly. – Shave off thin, crispy slices as needed for serving.

Experimenting with Flavors: – Don't hesitate to experiment with various marinades and spice blends. – Customize your shawarma to suit your taste preferences.

The Joy of Homemade Shawarma: – Cooking shawarma on a vertical spit is a delightful culinary adventure. – Enjoy the satisfaction of creating a mouthwatering dish that's fun, delicious, and temperature-perfect.