Shawarma (Arabic: شاورما) is a Levantine Arab meat preparation, where lamb or goat or chicken or turkey or beef, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), "shawarma" also refers to a pita bread sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba. Shawarma is a fast-food staple across the Middle East, Europe and the Caucasus. Here in India you will love the Chicken shawarma
I know many of you haven’t heard of them and some of us loved it and many of us would love them ,When Sammy (he is a chicken fan and shawarma lover too )told me if you want to munch complete meal fast food healthy one too and handy one go have shawarma,we easily get shawarma in Moghlai restaurents in Mumbai restaurants like Shalimar ,Zaika ,you can also get it at Mohammedali road,Bhendi bazaar,Bori mulla etc.I am not a dealer of shawarma nor promoting it ,but I am saying taste it once you will love the yummy authentic mesmerizing and captivating taste of shawarma it will just awake all the taste buds of yours and they all say you wake up this is the most amazing moment you gave us shawarma,….jokes apart Shawarma is well known dish in Arabic countries ,in India some people also call it Khubus as the bread kind roll in which it is wrapped in pita bread(khubus commonly).Most interesting thing about shawarma is it is famous in Australia and they use sauces which include "garlic sauce" (Tzatziki), chilli sauce, hummus, tomato, and barbecue and it also famous in bangladeshbelgium,Canada,costa rica ,Egypt,france,Germany.Israel,Libya,Lebanon.Shawarma is a very popular imported dish. There are different fast foods which propose to serve the Tunisian maqloub which is a local version of the shawarma. In that one, the Tunisians add the different species and sauces. The only difference is in the spices and techniques used, which are jealously held secret by every chef. In India Shawarma was introduced in the 1980s with non-resident Indians working in Persian Gulf countries. Sometimes Paratha, an Indian flatbread originating in northern India but now eaten everywhere, is used instead of pita. The best shawarmas I’ve had were in Abu Dhabi and were made in small pita breads which were sliced open and included tomatoes, garlic sauce, pickles, tabouli, and french fries (of all things).