I believe it is the meat and the secret is that you marinate it long enough and have the right blend of vinegar/lemon, garlic, onion, cumin and salt and pepper in the marinade and you do it for the proper length of time. Ideally, overnight. But do not add too much vinegar or it will make the meat too vinegary
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What is the secret to a good "shawarma
- Thread starter Tobi
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