Quote:
Originally posted by Hank Chinaski
hmmm. maybe it's just a generic term for grilled meat- although its pretty universal here- it's not like yours- and lamb is as popular as chicken. I don't think it's cooked on a big skewer like gyros.
Generally (always actually) it's served as a sliced marinated and grilled meat- it is dry and with hummous (shwarma plate) or atop a salad or in a sandwich- pita wrapped around lettuce pickles and the meat.
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The shawerma I had in chicago did seem to have been grilled/sliced like off the big gyros thing, only it wasn't ground up ever so thin slices seemed like they might have been shredded because chicken has a grain. I'm pretty sure it was marinated, and sumac and onions were put on top or mixed in after it was sliced off the grill-y thingy.
Maybe I will go to the place down the street and try theirs tonight and see what it involves. I think it didn't appeal to me much, but now it's in the cause of, uh, science or whatever.
