History Of ‘Kebabs’ or ‘Shawarma’

A LITTLE HISTORY OF KEBABS    

In the Middle East, ‘DONER KEBABS’ is referred to by its Arabic name, ‘SHAWARMA’, and has become relatively common in major cities, especially the Middle East. Now it has is known worldwide even in an island called “SINGAPORE”…delicious mouth watering “KEBABS”
Shawarma is usually beef (never minced) or chicken, and, extremely rarely, lamb (rather expensive in this country).
Typically, along with the meat, a salad consisting of chopped lettuce, cabbage, onions, cucumber, and tomatoes is offered, as well as a choice of sauces. The filling is served in thick flatbread that is usually toasted or warmed. There are different variations on the Döner Kebab.”
Or
It is wrapped in a smallish pita , rolled up, and smothered in an oil-based garlic sauce and a hot chilli sauce, together with chopped lettuce, onions and tomato. Recipes vary wildly, well marinade in spices. Shawarma can also be served with rice. The best shawarma is in the Middle East mainly where it is originated.
The packaging of the Döner itself in Singapore is typically a wax paper sleeve with an image of a male cook sharpening a knife in front of a large spit.