Quote:
Originally posted by taxwonk
How is shwarma prepared in Detroit?
In Houston, I was served pieces of chicken or beef that had been sliced off of a stack of breasts or steaks, each spiced, then layered with onions and potatoes and cooked on a vertical rotiserrie. The meat, etc. was sliced off the outer edge of the skewer. If you are familiar with the way pork is cooked al pastor in Mexico, it is virtually the same style.
Here is Chicago, chicken shwarma is generally white meat that has been stewed in a sauce of tomatoes, paprika, turmeric, sumac, and other spices until it can be shredded with a fork. Beef shwarma is virtually unheard of and where you can find it, it's ground meat with spices, cooked just like gyros, only generally drier and coarser in texture.
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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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