Comments on: The Chronicles of Shawarma: Book III https://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 02 Oct 2024 14:23:03 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Chronicles of Shawarma – Book VIII – SaltShaker https://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii#comment-274731 Wed, 02 Oct 2024 14:23:03 +0000 https://www.saltshaker.net/?p=1775#comment-274731 […] covered in Book I, in fact, it’s where this whole project started, and Oasis was covered in Book III and is my “go to spot” since it’s relatively close to home. The remainder were […]

]]> By: It’s time for… https://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii#comment-258718 Sat, 22 Jul 2017 20:32:28 +0000 https://www.saltshaker.net/?p=1775#comment-258718 […] little falafel at Oasis on Montevideo. I’d wanted a falafel sandwich, but got these and a platter of hummus, […]

]]> By: Chronicles of Shawarma – Book VII https://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii#comment-221021 Wed, 30 Oct 2013 02:16:38 +0000 https://www.saltshaker.net/?p=1775#comment-221021 […] 25 spots checked out. I actually wasn’t sure it was possible to supplant the shawarma from Medio Oriente, which are just amazing. Truthfully, they probably tie for equally as good, but very different […]

]]> By: SaltShaker » Blog Archive » The Chronicles of Shawarma: Book IV https://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii#comment-183161 Sat, 16 May 2009 21:07:29 +0000 https://www.saltshaker.net/?p=1775#comment-183161 […] Buenos Aires – Continuing on with the search for the ultimate shawarma in town, though it’s going to be awfully hard to top the one from Medio Oriente. […]

]]> By: Marc https://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii#comment-176664 Mon, 29 Dec 2008 14:47:10 +0000 https://www.saltshaker.net/?p=1775#comment-176664 Although I have yet to try sliced meat, I have used Alton Brown’s gyro meat recipe quite a few times–either cooked in an oven(what the recipe calls for) or with a vertical rotisserie. Very tasty.

recipe here

]]> By: dan https://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii#comment-176652 Mon, 29 Dec 2008 11:06:03 +0000 https://www.saltshaker.net/?p=1775#comment-176652 Honestly I’ve never tried making any, but it seems like you could. After all, these days, most of those vertical roasters are electric rather than some sort of flame anyway. I did a quick online search for “shawarma recipe” and there are plenty that pop up, though I wouldn’t begin to know which to recommend. It looks like, to me, that common factors are very thin sliced meat (beef, lamb, or chicken), and several hour to overnight marinating in a mix of either yogurt or olive oil and spices – the mix of those varies wildly from recipe to recipe that I saw. The most common cooking technique mentioned was spreading the pieces in a single layer in a pan under the broiler (or using a grill if you have one). I can’t see why it wouldn’t make a passable imitation if you get a good marinade going and do that. I have made fresh pita bread before, and defer to this recipe.

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