As he dexterously carves off tender slivers of chicken from the vertical rotisserie stationed in front, chef Abdulkarim Kurdieh attempts to make the best shawarma he’s ever attempted. No sweat goes in vein when he tells us he’s come pretty close to one. During the ongoing Shawarma Festival at the restaurant he works in—Rrala’s Habibi—he affirms to perfect this art.
Offering a variety of these Arabian rolls, using its original recipe, is the restaurant that has introduced shawarmas besides the usual chicken and lamb choices. In the menu you will find Mexican Shawarma, Paneer Shawarma, Beef Shawarma and Vegetable shawarma. Wrapped in Pita bread, all these are made in true Mediterranean style, using a combination of seven spices imported from the Middle East. To make their Chicken Shawarma, a signature, they marinate chicken in yogurt, lemon and a blend of various spices for 10 hours before the final grilling. For their Beef Shawarma, another signature, they use the traditional Mandi method, wherein they charcoal is used to smoke the meat. “While it’s difficult to pick a favourite, I will say that I really like the Classic Chicken Shawarma. It’s super spicy,” says Kurdieh, who has been enjoying it ever since the promotion was introduced a few days ago.
Years ago, when Kurdieh learnt how to make this dish, it was mostly just served with cheese or barbeque sauce. “I knew there were other flavours that could compliment the shawarma, and it was then that I began to experiment in my own small way. Subsequently, I learnt how to make various styles of sauces that could go into the preparation of the dish. Now, I’m acquainted with 15 sauces that work best with shawarmas, and am working on many more. By the time you come over, I am sure I’ll be able to present you with a few more options,” he says.