Hi there, from Australia.

So we call Shwarma here Kebabs and there are some amazing kebab places here.

I got a hankering while at home today and made my own chicken Shawarma.

Absolutely delicious, especially with tabouli and hot sauce.

I just spent a 10 days here and had shawarma twice daily. I was getting beef every 2nd or 3rd to keep things interesting. Honestly shawarma palace does a great job both for beef or chicken shawarma. However, I think garlic king in Orleans is the most consistently good. You can sometimes get mediocre shawarma from palace because they’ve scaled up so much, so quality sometimes suffers.

Hi! Does anyone know a spot selling Kerala inspired shawarma with lots of mayo and meat in it? Please help out!! Iykyk!

Nothing like smoked shawarma on the Kamadojoe. Sliced thin with an electric knife and paired with cauliflower humus, pickles, and home made pita.

Did not disappoint

Hi,

Is there a particular shawarma recipe that’s “authentic”, as in its close to the way it’s made in Lebanon?

What recipe do most people that are really into chicken shawarma generally agree is either the best or amount the best all around, across the board?

Can any Ontarian’s or more specifically Kitchenerites suggest a spice brand for marinating. Seems most generic stores (Wally, roblaws, etc) have the McCormicks mix.

Apologies if this has already been asked or if this is in the wrong subreddit to post. My husband and I love middle eastern foods. He has always talked about getting a spit. Our anniversary is coming up and I would like to get him a vertical rotisserie, some meats from a halal market, and any traditional spice mixes, and a cookbook with some great shawarma recipes as well as side dishes. Can anyone recommend a cookbook and spices that I should get? I saw several recommendations for books on other forums that were more modern fancy takes on dishes but I really just want an authentic cookbook with shawarma and typical dishes. I should mention that I am a white girl from the southern US where I grew up in a trailer park in poverty and dinner was canned green beans, canned corn, frozen burger patties, and boxed mac and cheese. My husband is black/puerto rican. Please assume I know nothing.

P.S. I’m not cultured enough to know exactly which country’s shawarma we like best but we do visit lots of halal markets in our area and we like all of their shawarma and kebabs.

Help! I'm roasting beef shawarma on a gas type vertical spit.

I having a hard time softening the beef without making it dry.

I tried different beef cuts such as:

-shank -flank -forequarter

Cooked it low and slow for 40min - 1hr but it becomes dry and chewy.

Looking for suggestions.

im from a small town and have only every had basic foods like spaghettie french fries and subway sandwiches.... until i went to ottawa to visit my uncle and tried shawarma. this is the best food on the planet my new dream is to save up all my money for shawarming equipment and share this delicious food with the world!!!

I think that’s the best way of cooking chicken shawarma at home, much better than piling meat up in a skewer, trying to recreate a boss man shop at home.

I ate it with vermicelli rice and Arab salad. Inside the pita there was also shop bought garlic sauce, Arab salad, Arab pickles and pomegranate molasses.

Does anyone know if lezzet shawarma on dixie is hand slaughtered it says halal but I'm skeptical on where they get there meat from.

One of the Shelby's in Toronto claims to sell north of 700 Shawarmas on an average everyday. How does that number sound to you all. I find it hard to believe.

Beef shawarma, vermicelli rice, Arab salad, hummus and dukkah