A quintessential part of Middle Eastern cooking, we even saw shawarma stands in Taiwanese markets. Out in the street and in restaurants it shows up as a huge hunk of vertical meat, slow-cooked and sliced into thousands of pieces to be stuffed in various kinds of bread. Vegetables like lettuce and tomatoes are usually added, as well as the ever-present pickled vegetables, and sometimes there’s even a sauce. I think it’s always beef here, at least on the big skewers.


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