The key to making a truly delicious shawarma is the spices. A well-thought-out combination of spices will result in the most delectable flavors.


First, you'll need these ingredients:


* 1 kg chicken breast, cut into thin slices


* 4 tablespoons lemon juice


* 5 cloves garlic, crushed


* 2 tablespoons pomegranate molasses


* 1 tablespoon ground allspice


* 1 teaspoon ground cumin


* 1 teaspoon ground cinnamon


* 1 teaspoon salt


* ½ teaspoon paprika (optional)


To make the marinade, simply mix all the ingredients together in a bowl and pour over the sliced chicken. Cover with plastic wrap and refrigerate for at least one hour and up to 24. You can also put the marinade and chicken in an airtight bag and shake it around until all the chicken pieces are covered.





Shawarma is a Levantine meat preparation where lamb, chicken, turkey, beef, veal, 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. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato and cucumber. Toppings include tahini sauce or amba.


Preparation


The word "shawarma" comes from Turkish: çevirme ("turning"),[citation needed] which itself comes from Arabic: شاورما‎‎ šāwarmā (from Persian: چاورما‎‎ čāvarmā). The name is ultimately derived from the Aramaic: שעוורמא‎ šēwārmā "grilled", which in turn derives from the Syriac: ܫܘܪܡ