Wrap It Up: The Shawarma A-Z You Didn't Know You Needed

SHAWARMA: a word that conjures up the sizzle of meats, the smell of spice, and the satisfying bite of a perfectly wrapped roll. On this National Shawarma Day, we celebrate the journey of this beloved street food that originated in the Middle East and is now cherished worldwide. Whether served on a plate, in a pita, or as a wrap, shawarma's versatility and flavour have inspired countless adaptations. From its beginnings on Ottoman spits to its modern interpretations across cultures, here's an A-Z exploration of the world of shawarma, filled with the ingredients, influences, and innovations that make this dish a global favourite.

A - Arabic Bread | A staple in Middle Eastern cuisine, this flatbread forms the base for many shawarma wraps. Soft and pliable, it envelops the grilled meats, holding together the rich blend of spices and sauces like hummus and tahini. Arabic bread plays a key role in giving shawarma its traditional feel, offering a chewy contrast to the crispy edges of the meat.

C - Chimichurri Shawarma | A creative fusion of Middle Eastern and Argentine flavours, chimichurri shawarma introduces the fresh, garlicky green sauce typically served with grilled meats in South America. This vibrant combination showcases shawarma's adaptability, proving that it’s not limited to traditional spice blends.

D - Doner Kebab | Shawarma’s Turkish cousin, doner kebab is traditionally made with lamb or beef cooked on a vertical rotisserie. The method was first seen in the Ottoman Empire and later became a European street food icon. With different sauces, breads, and fillings, doner kebabs highlight how shawarma's flavours adapt across borders.

E - Egypt | The street food scene in Egypt has long embraced shawarma, where it’s often served alongside ful (fava beans) or kushari (a lentil-rice dish). Egyptian shawarma is typically cooked with lamb or beef, flavoured with cardamom and cinnamon, and served in Arabic bread or baladi bread (a traditional whole-wheat flatbread).

F - Fattoush | This Levantine salad, made of mixed greens, crispy pita, and a tangy sumac dressing, is a popular side with shawarma. Its light, refreshing flavours complement the rich spices of the meat, offering a balanced meal.

G - Garlic Sauce | Known as toum in the Levant, this creamy, garlicky sauce is a shawarma essential. Its sharpness cuts through the meat’s richness, providing a punchy, flavourful bite that’s beloved from Lebanon to Europe.

H - Hummus | This creamy chickpea dip has become a global staple and a natural pairing for shawarma wraps. Its smooth, rich texture adds depth to the dish, especially when spread generously over Arabic bread or served as a side.

I - Istanbul | Historically known as Byzantium and later Constantinople, Istanbul is a crossroads of cultures, and shawarma has thrived in this city. Influences from Greek gyros to Middle Eastern spices converge here, making it a hub for shawarma's variations.

J - Jerusalem | As a cultural crossroads, Jerusalem offers a unique take on shawarma, featuring local ingredients like fresh herbs and spices that reflect its rich history and diverse influences.

K - Kushari | Although not shawarma itself, this Egyptian dish of rice, lentils, and pasta is often found alongside shawarma stalls. The hearty, carb-heavy dish offers a contrast to the meat-filled wraps and highlights the street food scene’s variety.

L - Lamb Shawarma | The original and still most popular version in the Middle East, lamb shawarma is rich, tender, and deeply flavoured with cumin, allspice, and cinnamon. It’s often topped with tahini or a garlic sauce and wrapped in Arabic bread.

M - Mexico | Mexico’s famous tacos al pastor were directly inspired by shawarma. Brought to Mexico by Lebanese immigrants, these tacos swap lamb for pork and introduce a new marinade of chilli and pineapple, creating a fusion between Middle Eastern and Latin American flavours.

N - Nafas | An Arabic term meaning “soul” or “breath,” often used to describe the care and passion a chef puts into their cooking. Shawarma, when made with nafas, transforms from mere street food into a soulful culinary experience.

O - Ottoman Empire | The birthplace of the vertical rotisserie cooking technique, the Ottoman Empire laid the groundwork for shawarma’s rise. From this early innovation, shawarma spread throughout the Middle East and beyond.

P - Pickled Vegetables | A typical accompaniment to shawarma, pickled cucumbers, turnips, and peppers add a tangy crunch that cuts through the rich, spiced meat. Their briny flavour contrasts the savoury elements of the dish, making them a perfect pairing.

Q - Quzi | A popular dish in the Middle East, quzi is slow-cooked lamb served over rice, often with spices similar to shawarma. Like shawarma, it’s known for its tender meat and rich flavours, making it a key part of festive meals.

R - Rotisserie | The heart of shawarma preparation, the vertical rotisserie allows meat to cook slowly while its flavours intensify. The rotating spit, first used in the Ottoman Empire, remains iconic, and its slow-turning motion is key to shawarma’s characteristic texture.

S - Sumac | A tangy, lemony spice used in shawarma marinades and garnishes, sumac adds brightness to the dish’s rich flavour profile. It’s often sprinkled over salads like fattoush or hummus, bringing a pop of colour and acidity to the meal.

T - Tahini | Made from ground sesame seeds, tahini’s nutty flavour complements shawarma’s spices perfectly. Drizzled generously over wraps or served as a dipping sauce, it’s a versatile addition that adds depth to the dish.

U - Umm Ali | A traditional Egyptian dessert, Umm Ali often accompanies hearty meals like shawarma. Made with bread, milk, and nuts, it’s a delicious end to a shawarma feast, balancing the savoury with sweet.

V - Vinegar | Used in shawarma marinades, vinegar helps tenderise the meat and infuse it with a tangy flavour. It’s a key component in balancing out the heavier spices used in the dish.

W - Wrap | The most popular way to eat shawarma is in a wrap, where the meat is snugly rolled inside Arabic bread or pita. These handheld bundles make for a perfect street food experience, combining all the essential flavours and textures in one bite.

X - Xinjiang Skewers | From China’s Xinjiang region, these lamb skewers use similar spice profiles to shawarma. The smoky, spiced meat served with flatbread reflects the cross-cultural food traditions of the Silk Road.

Y - Yoghurt Marinade | A traditional marinade for shawarma, yoghurt tenderises the meat and infuses it with a tangy richness. Combined with garlic and lemon, it creates a perfect base for chicken shawarma.

Z - Za’atar | This aromatic blend of thyme, sesame seeds, and sumac is a common Middle Eastern seasoning, often used in shawarma or sprinkled over bread. Its nutty, herby taste provides an earthy contrast to the spiced meat.

Whether you’re a fan of lamb, beef, or chicken, shawarma’s global journey continues to inspire culinary creativity. So, this National Shawarma Day, take a bite and experience its deliciously spiced world!