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shawarma-meat cooking copy

The best shawarma I have ever had was at Siddiq in Damascus. Unlike most other shawarma places, they grill theirs over charcoal. Also their marinade is exceptional. Sadly, it’s unlikely I will be going back to Damascus any time soon. And even when I do, who knows if Siddiq will still be there. So, if I feel like having shawarma these days I make my own. Obviously not the way they make it at Siddiq or even elsewhere – ie. by layering the meat onto a large skewer which is then put to rotate in front of a vertical grill – but the way my Lebanese butcher in London taught me: by slicing the meat into long thin slivers and marinating it before sauteing it quickly over a medium-high heat. He slices the meat very thinly but I prefer thicker strips so that it stays pink.

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