Shawarma is a dish that has recently gained popularity across the globe and is commonly found at Lebanese restaurants. With the large amount of Lebanese restaurants in the Denver area it isn’t a surprise when shawarma is staple on most of the menus. Shawarma is a type of meat preparation where marinated meat is stacked on a spit and grilled rotisserie style. Stacking the meat in a cone shape, allows it to baste in its own juices thus making the meat tender and moist (Jamrah). Its name originates from the Arabic word meaning turning, stemming from the Turkish word çevirme. Across Lebanon today, shawarma is an extremely popular street food and is typically served in a pita with hummus and vegetables (McNamee). Most people do not cook shawarma at home because of how common it is so readily available at street markets. Shawarma is not only a popular Lebanese dish but also a popular dish across the Middle East. This is partially due to the original origins of the dish. The first traces of shawarma go back to the Ottoman Empire which, at its peak encapsulated most of the modern-day Middle East, but can be specifically traced back to modern-day Turkey. Iskender Efendi is credited with the creation of the dish when he first introduced the doner kebab, which is the first iteration of the dish (Brown). But what makes shawarma authentic? Ultimately it comes down to a few key aspects, the meat used, the marinade and spices, and the way in which it is cooked. Today we can see a variety of different meats used in shawarma, but traditionally lamb, beef, or a combination of the two are used. Pork is never used do to the large Islamic population in Lebanon. Traditionally the marinade is made with garlic, olive oil, vinegar, lemon juice, coriander, black pepper, cinnamon, turmeric, cloves, and nutmeg. These combinations of spices are what create the warm and flavorful pop that the dish is known for (Atlas). Next, this marinated meat is stacked together on a spit and cooked by rotating vertically next to an open fire (Brown). This aspect changed when the dish has begun to globalize and when there were different regulations on how restaurants can prepare food (Neomonde). During this globalization when many Lebanese immigrants came to the United States and Mexico they also introduced shawarma to their new neighbors. In fact, this migration of shawarma can also be accredited to the creation of a popular Mexican dish, taco al pastor (Prichep, Estrin). Shawarma is culturally significant because of its popularity in Lebanon and its ability to remind people of home when thousands of miles away.
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