You can spot the shawarma shops by their massive towering logs of revolving meat and their vertical red cookers that are sizzling the rawness away. These meat towers are usually manned by shawarma cutters, sometimes dressed in entire cook’s outfits replete with French chef hats. The men wield lengthy knives with which they slice off bits of the meat into a receptacle.

The receptacle that the meat falls into is also usually home to some of the shawarma’s toppings, such as sliced tomatoes, onions or cucumbers. This allows the vegetables to soak up the meat juices from above, giving them a very distinct taste.

Most shawarma is made with lamb or grilled chicken, with onions, tomatoes and white sauce. This is the local sandwich and it is very popular.