The Secret to Making Shawarma- Special thanks to Duzan Restaurant Queens.
This video shows you how to stack the meat to make the perfect Shawarma cone. To make the best Beef Shawarma start by buying the best ingredients, always fresh non frozen. Slice the shawarma meat very thin, you can use a slicer (visit www.SpinningGrillers.com for a selection of Shawarma slicers). Commercial restaurants use lots of spices and the reason behind that is the cost of the meat. They rely on a cheaper cut of meat and hope that the spices will dominate. In this video we wanted to use the best of the best. After slicing the meat, we only used sea salt and ground black pepper and that is all she wrote. The process is simple but comes with practice. Use a rotating stand like the one used here from Spinning Grillers. Start layering your meat and make sure you tuck in the excess flap of meat. Keep on building your Shawarma tower. Every few 4 inches add fresh garlic and some fresh Thyme as seen in the video. Once your tower is about 6 inches trim all the access meat and pile it on top of the Shawarma tower. Then proceed by adding more slices of meat. Finally, do a final trim and you are ready to cook.
Spinning Grillers New York offers a variety of Middle Eastern courses from Hummus Classes, Shawarma, Laffa Bread- Saj Bread to Pita Pocket. You can reach us at 914-347-3178.
At Spinning Grillers we offer a full line of UL/NSF equipment for your restaurant needs.
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