Buying guides, how-tos and the stories behind the spit. Everything we've written, in one place.
How chicken and beef shawarma differ in marinade, sauce, texture and cooking, with tips for ordering out and making each at home.
All three come off a vertical spit, but they differ in meat, spices, sauce and bread. Here's how to tell shawarma, gyros and doner kebab apart.
Three proven ways to make shawarma at home without a vertical spit — stovetop, oven and grill — with the equipment and technique for each.
The cookware, knives, thermometers and small tools that make homemade shawarma easier and tastier, from budget basics to a full vertical rotisserie.
Ready-made shawarma seasoning blends compared, plus how to use them, when to make your own, and how to turn a jar of spice into a full marinade.
Vertical rotisserie ovens, indoor griddles and cast iron: which shawarma setup fits your kitchen, with pros, cons and what to check before you buy.
The key spices and how to use them.
History, origins, and what makes it special.
Know a spot we should score?
One email a week. No spam, unsubscribe anytime.