I admire the effort but I’m very confused. What’s the point of the vertical spit when you cook it this way? In real shawarma you have a heat source cooking the outside layer as it spins, and as that gets cut off and served the next layer cooks. Here you end up with burnt outer meat and (hopes of) cooked inner meat. It’s a chicken thigh roast.
You can get a similar flavor/texture to shawarma by seasoning the meat with mid east spices and slow cooking thin cuts.
6 Comments
I think we got the same counter tops
https://preview.redd.it/tkrbrj1gcgde1.jpeg?width=3024&format=pjpg&auto=webp&s=e0840303678b1f3750a7c470c2794cd837bc1938
Aww no brushed woodland
I admire the effort but I’m very confused. What’s the point of the vertical spit when you cook it this way? In real shawarma you have a heat source cooking the outside layer as it spins, and as that gets cut off and served the next layer cooks. Here you end up with burnt outer meat and (hopes of) cooked inner meat. It’s a chicken thigh roast.
You can get a similar flavor/texture to shawarma by seasoning the meat with mid east spices and slow cooking thin cuts.
Love some shwarma. I use a rotisserie
Is this a specific tool you bought to do this?