A vertical rotisserie, sometimes fabricated from chrome steel, is employed to cook dinner seasoned meat, typically pork, by stacking it on a rotating spit. The meat is slowly cooked because it turns in entrance of a warmth supply, normally gasoline or electrical, permitting the outer layer to crisp whereas the inside stays juicy. Skinny shavings are sliced from the rotating cone of meat utilizing a big knife, historically served on small tortillas with numerous toppings.
This methodology of cooking affords a number of benefits. The vertical orientation permits for even cooking and environment friendly rendering of fats, leading to flavorful, tender meat. The rotating spit ensures constant warmth publicity, essential for reaching the signature crispy exterior. Moreover, this cooking type has a wealthy historical past, originating within the Lebanese shawarma custom and evolving in Mexico to include native spices and flavors, changing into a beloved culinary staple.
