Shawarma

Marinated meat: chicken, lamb, or a mix, stacked on a vertical spit, slow-roasted, and shaved off in thin slices as the outer surface crisps. Served wrapped in flatbread or piled on a plate with toum (pounded garlic emulsion), pickled turnip, tomato, parsley, and tahini sauce or hummus alongside. The marinade carries warm spice: allspice, cinnamon, cardamom, paprika, sometimes cumin, and the surface goes deeply char-crisp from constant roasting. Assuming chicken shawarma, the most common preparation in UK and European venues.