The comfort of taking a bite of pitta roll, the warm dish meat secured in tahini (sesame sauce), all washed down with an organic juice blended drink – nothing portrays weekend in Pakistan like a late night stop at a “Shawarma” stand.
The mystery of the shawarma is in the marinating and you need to marinate the chicken for no less than one day, preferably two.
There are two techniques for cooking the shawarma. The vertical rotisserie spit is the typical one, however the best course is to charcoal fire broil it on an even split. Shawarma is a standard non vegetarian side dish in the Middle East, which is quickly compensating for lost time in the straggling leftovers of the world. Shawarma customarily is a sandwich-like wrap made of grilled beef, chicken, lamb and other meat assortments.