Wednesday, June 6, 2018
My first experience with shawarma was on vacation on the beach in Tel Aviv, Israel. Food vendors were selling falafel and shawarma sandwiches along with cold beverages on that hot August day. I ordered falafel because it's my favorite street food and my sister-in-law, who was my beach buddy that afternoon, ordered shawarma. I'd never had it before but the aroma was intoxicating and I asked for a taste. Hooked!
Just to be clear, shawarma refers to roasted meat, most commonly lamb, that's seasoned and cooked slowly all day on a spit. As the outer layers roast, they're shaved off and served in a pita with vegetables and sauce. But it's that spice blend that creates the heavenly aroma and taste. It's hard to replicate that style of cooking in a home kitchen but it's certainly not hard to replicate the spice blend and I add it to grilled chicken all the time.
When I saw that one of my favorite New York restaurants was using shawarma spice on cauliflower, my favorite veggie, I knew I had to do it. And the truth is that I could probably put away a whole head of shawarma cauliflower by myself but, for the sake of argument, let's assume this is four servings. Enjoy!