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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Shawarma plate (Jordan) (Amman): Thin slicing allows meat to absorb garlic toum sauce completely
Dürüm wrap (Turkey) (Istanbul): Rotational cooking creates ideal meat-to-fat ratio for lavash wrapping
Shawarma fries (Lebanon) (Beirut): Caramelized meat shavings provide umami base for loaded fries
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Dry exterior
Cause: Over-trimming fat layers before stacking
Fix: Maintain 1:5 fat-to-meat ratio in stacking
Uneven cooking
Cause: Inconsistent vertical alignment on spit
Fix: Use laser level during initial mounting