Saturday, Aug 01, 2009
Dubai: Late nights seem to always end with your car being led to the siren song of slow roasted meat and rotisserie machines. The comfort of biting into a pitta roll, the warm roast meat covered in tahini (sesame sauce), all washed down with a fruit juice cocktail - nothing describes weekend in Dubai like a late night stop at a shawarma stand.
"The secret of the shawarma is in the marinating," say Chef Ahmad Salaibi, Head Chef of the Automatic Restaurant at the Beach Centre in Jumeirah. "You need to marinate the meat for at least one day, preferably two, especially if its beef."
"There are two ways of cooking the shawarma. The vertical rotisserie spit is the common one, but the best way is to charcoal grill it on a horizontal spit," explains the 37-year-old chef. On the horizontal spit the meat is skewered evenly, not in a cone like in the vertical spit.
By Mohammed N. Al Khan, Staff Reporter
Gulf News 2009. All rights reserved.
