Shawarma (/ʃəˈwɑːrmə/; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire,[1][3][4][5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.

[1][3][16] Shawarma led to the development during the early 20th century of the contemporary Mexican dish tacos al pastor when it was brought there by Lebanese immigrants.

[17] Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey.

A motorized spit slowly turns the stack of meat in front of an electric or gas-fired heating element, continuously roasting the outer layer.

Toum or toumie sauce is made from garlic, vegetable oil, lemon, and egg white or starch, and is usually served with chicken shawarma.