I shudder with delight when presented with a grilled Jordanian chicken shawarma.
My heart thumps
My heart convulses every time I return to the Middle East and finally lay eyes on that first plate of shawarma.
Is it pure excitement? Is it a looming heart attack?
The answer is: Absolutely.
For the uninitiated, a true shawarma is a culinary masterpiece built around slow-roasted, spit-turned meat—usually chicken—marinated to perfection. It’s a delicate balance of tangy, garlicky, and savory elements, all wrapped tightly in flatbread. The flavor, much like the experience of eating it, just goes on and on and on.
The Jordanian Twist
While you might find variations across the region, the Jordanian version has its own distinct personality. Much like the Turkish döner, it is often pressed on a griddle to give the exterior a satisfying crunch. However, in Jordan, the bread is thinner, allowing the charred, juicy meat and potent garlic sauce (toum) to truly take center stage.
It’s more than just a meal; it’s the official taste of arrival. Whether you're navigating the bustling streets of Amman or resting after a day at the ruins, that first wrap is a rite of passage.
Hungry for Adventure?
If your stomach is growling for authentic flavors and ancient sites, it’s time to pack your bags. We handle the logistics; you handle the shawarma.
Email BibleLandExplorer@gmail.com to see our upcoming food-and-history-filled itineraries.