Description
Lebanese shawarma is a street‑food dish that marries acidic marination, high‑temperature rotisserie cooking, and precise slicing to produce tender, juicy meat.
Technical
Acidic marinades lower the pH to 4.5–5.0, promoting protein denaturation and hydrolysis of myofibrillar proteins. During rotisserie cooking, surface temperatures of 200–220 °C cause Maillard browning and collagen gelatinization, while core temperatures of 70–75 °C (chicken) or 80 °C (beef) ensure safety and tenderness.
Science
Primary Reaction
Protein denaturation and collagen gelatinization during marination and rotisserie cooking
Sensory Profile
Aroma ()
garliclemonspicedsmokyroastedcharredherbalonioncumintoasted