@farmerman,
History Edit
Though grilling meat on a skewer has ancient roots in the Eastern Mediterranean with evidence from the Mycenaean Greek and Minoan periods,[5][6][7] grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in the 19th century in Ottoman Bursa (modern Bursa, Turkey) by a cook named Hadji Iskender; [8] this is döner kebab, which is the origin of shawarma, Mexican tacos al pastor, and Greek gyros.
Etymology Edit
Shawarma is an Arabic rendering of Turkish çevirme [tʃeviɾˈme] 'turning', in reference to the rotisserie-cooked nature of the meat, which turns around an axis.[9] Similar naming conventions apply to the Turkish döner and the Greek gyros, both of which reference the turning action of the associated cooking mechanism.
-Wikipedia
