A vertical rotisserie, sometimes manufactured from stainless-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, often fuel 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 varied toppings.
This methodology of cooking presents 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 attaining the signature crispy exterior. Moreover, this cooking model has a wealthy historical past, originating within the Lebanese shawarma custom and evolving in Mexico to include native spices and flavors, turning into a beloved culinary staple.
