Perhaps the most common street food in any Middle Eastern country, shawarma is made from boneless strips of chicken or beef which are stacked and grilled on a rotating skewer. As the meat cooks, its crispy edges are sliced and wrapped in bread along with sauce, pickles and often, fries. The bread varies from thick round buns to flat pita breads to Arabic ghubuz or paper thin saj, depending on whether it is Lebanese, Turkish, Syrian or the generic “Arabic” variety.
With great cross-over appeal, shawarma features on most Middle Eastern menus, and is often served in bite size pieces as an appetizer or deconstructed on a platter.
Where to taste it
Popular shawarma spots such as Mashawi Al Arabi in Old Airport area or Jabal Lebnan in Al Nasr Street are deep in the heart of Doha. Al Bisana in Katara is another hot spot, as is Petra, with locations around town.